Cuban Sandwich

Cuban Sandwich


Tangy pickles, tender pork, savory ham, gooey melted Swiss cheese and a hint of mustard are layered between two toasty pieces of bread for the ultimate panini.
  • 1-1/2 cups orange juice
  • 2 tablespoons lime juice
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 2 teaspoons salt
  • ½ teaspoon coarsely ground pepper
  • ⅓ cup olive oil
  • 1 large onion, sliced
  • 8 hoagie buns
  • ¼ cup prepared mustard
  • 16 thin sandwich pickle slices
  • 1 pound thinly sliced deli ham
  • 16 slices Swiss cheese
  • 4 tablespoons butter, melted
  1. In a small bowl combine the first 6 ingredients. Set aside. Sprinkle roast with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel. Add onion; pour orange juice mixture around meat.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove pork to a cutting board; discard liquid and onion. Let stand for 15 minutes.
  3. Meanwhile, cut each hoagie in half lengthwise; flatten slightly. Spread cut sides with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops, brush with butter.
  4. Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.

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