This Cuban sandwich formula is so fulfilling to make and to eat! It’s about the request for tasks. It’s simple, and here’s the secret!
This is essentially a genuinely generous riff on a ham and cheddar sandwich. Here’s the manner by which this all meets up. It needs two sorts of pork, and yellow mustard. You need Swiss cheddar, and Cuban bread, which is like a long white sandwich roll.
Normally this uses a lethargic cooked pork that gets marinated and prepared with bunches of garlic and lime, here I use carnitas. Indeed, it’s Mexican sluggish simmered pork, and indeed, basically the same. I’ll do a customary Cubano soon.
Swiss cheddar, and sweet pickles. A nearby cousin to the Cuban sandwich, the fundamental distinction being that a medianoche is made on delicate, sweet egg mixture bread.
Here is my formula for Homemade Carnitas to make the best Cubanos ever. Indeed, in the event that you need to truly do it up, make the carnitas, save some for extras—cause it’ll make a ton—and afterward plan to utilize the pork the following day for these sandwiches. Trust me!
Ingredients
- 4 Cuban bread rolls (white sandwich roll)
- 1/4 cup yellow mustard
- 8 ham slices
- 2 cups roasted pork (carnitas meat) (See Note 1)
- 8 long dill pickle slices
- 8 Swiss cheese slices
Instructions
- Slice bread in half then layer the sandwich with yellow mustard, one slice of Swiss cheese, 2 slices ham, 1/2 cup carnitas meat, 2 pickle slices then another slice of Swiss cheese. Place other roll piece slathered with yellow mustard on top.
- Place sandwich in a Panini sandwich press and cook on 350°F for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy.
- If you don’t have a Panini sandwich press available heat a large cast iron skillet or any grill pan over medium heat. Place the sandwich on the skillet and top with another heavy skillet and a couple of heavy weights (cans of soup, tomatoes work well). Carefully press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy. Serve warm and sliced.
Notes
- For full carnitas recipes for stovetop, slow cooker, Instant pot go to my recipe for Homemade Carnitas on the site. For slow cooker version see below.
Carnitas
- 6 lbs boneless pork shoulder (pork butt) cut into 3-inch cubes
- 2 oranges cut in halves
- 2 carrots break in halves
- 1 onion cut in half
- 3 bay leaves
Rub
- 6 garlic cloves minced
- 2 tsp kosher salt
- 1/4 cup brown sugar
- 2 tbsp Mexican oregano (See Note 1)
- 1 tsp ground cumin
- 1/2 tsp cinnamon
Nutrition
Calories: 986kcal | Carbohydrates: 128g | Protein: 59g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 1874mg | Potassium: 677mg | Fiber: 7g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 758mg | Iron: 9mg
