Smoky Cuban Sandwiches
These Smoky Cuban Sandwiches are made with layers of citrus seasoned pulled pork, peppery ham, and melty swiss. Then we bring in the killer flavor combo of dill pickles and robust mustard. All of this is then stuffed inside a loaf of crusty bread, pressed flat, and grilled to perfection.
Servings: 4 people
- 1 loaf French bread sliced in half lengthwise
- 2 cups leftover pulled pork
- 1/4 cup orange juice
- 1 lime (zest and juice)
- 1 tsb oregano
- 1 tsp red pepper flakes
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsb cracked black pepper
- 1/2 lb thinly sliced deli ham (peppered)
- 1/4 lb deli sliced baby Swiss cheese
- 1/4 cup stone ground dijon mustard
- 10-12 slices sandwich style dill pickles
- 1/2 cup fresh cilantro chopped
Turn on your grill to medium heat and close the lid. Allow the grill to preheat while you butter the cut sides of your bread.
Place the bread, buttered side down, directly on your grill grate and cook for 2-4 minutes until evenly toasted. Remove to a large cutting board that has been covered with a large piece of heavy duty aluminum foil. Place a large, heavy pan in your grill and close the lid. The pan will preheat while you prepare your sandwich.
In a large saute pan, combine the pork, orange juice, lime zest and juice, oregano, red pepper flakes, cumin, onion powder, salt and black pepper. Warm over medium heat until the sauce is evenly distributed throughout the pork and everything is warmed through.
Layer the mustard, pickles, cheese, ham, and pork across the toasted sides of the bread. Press the halves of the bread together and wrap as tightly as you can with the foil.
Place the foiled sandwich on the grill and top with the heavy, preheated pan. Turn the temperature of your grill down to low and let the sandwich get all toasty and the cheese melted. Check the sandwich after about 10 minutes.
Allow the sandwich to cool for 5-10 minutes before slicing into individual servings. Top with chopped cilantro.