CUBAN SANDWICHES

Filed under Main Dishes

Ingredients

For the pork (pernil):

1 (2 pound) pork roast

4 cloves garlic, finely minced

1/4 teaspoon black pepper

1 teaspoon oregano or marjoram

1 tablespoon olive oil

1 tablespoon white vinegar

2 teaspoons salt



For the sandwiches:

Sliced Swiss cheese

Sliced ham

Sliced pickles

Hoagie or sub rolls

Mustard



Directions

For the pernil: Combine garlic, pepper, oregano or marjoram, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight. Cook in a slow cooker for 8 hours on low.  Remove from slow cooker and shred with two forks.

To assemble the sandwiches, spread mustard on both sides of a roll. Layer Swiss cheese, ham, pickles, pernil, and a second slice of cheese on the bottom of a roll; top with other half of roll. Press sandwiches in a panini press or skillet until bread is crispy and cheese is melted.



Let's Dish

My husband took one bite of these sandwiches and with his mouth full exclaimed, "This is good!"  When we went out for dinner the next night, he wanted to make sure we were still planning to use the leftovers.  I used Dijon mustard, but regular mustard or even honey mustard would work too.  I used my George Foreman grill to press and cook the sandwiches, which worked well.  We had enough pork for about 8 sandwiches.  And the pork on it's own was pretty good too!

 

Who Dished It Up First

Adapted from Cassie Craves

 

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