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About 10 years ago I visited Tampa, Fla., and fell in love with this sandwich. I think I tried it at four or five different restaurants during my two-week stay. It has a little variety depending on where you get one, so I’m giving you my favorite version. It has shredded pork, deli ham, Swiss cheese, yellow mustard, and dill pickles all piled on a crusty bread and then grilled like a panini until it all melts together. It has been one of my favorites ever since.
Ingredients
4-6 Cuban rolls
8-12 slices of swiss cheese
4-6 slices of deli ham, black forest is my favorite
1 lb. shredded pork, recipe follows
Dill pickle slices
Yellow mustard
Cuban Mojo shredded pork ingredients:
Pork roast, about 2-3 lbs.
Juice of 1 orange
Juice of 1 lime
2 cloves of garlic, minced
1 tsp. ground cumin
1 tsp. oregano
Pinch of red pepper flakes
Pinch of cinnamon
Pinch of salt and pepper
Instructions:
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In a crockpot, place all Mojo Pork ingredients and cook on high for 4-6 hours. Shred meat then set aside for sandwiches.
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Once meat is ready assemble your sandwiches.
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Cut rolls in half. Apply desired amount of mustard on one or both rolls. Add pickles to one side of the roll.
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Layer one piece of cheese on each roll. Then layer the ham then about a ½ c. of shredded pork.
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Put the sandwich together then smash together.
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In a frying pan over medium heat drizzle a little olive oil. Place the sandwich and then smash with a plate or another frying pan. Cook until the bottom is golden brown. Flip and repeat until the cheese is melted.
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You can assemble all the sandwiches at once and cook on a griddle, using a cookie sheet to smash the sandwiches at the same time.
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Serve with chips or fries.
Notes
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You can use a panini press in place of a pan.
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For a time saver, add the juices and spices to leftover shredded pork
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Find similar rolls in the bakery section of most grocery stores
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These ingredients are delicious chopped up and spread over tortilla chips and made as nachos
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