Thursday, April 7, 2011

Cubano Sandwich

We loved how these sandwiches came out. The best part is the slow-cooked pork, which is so tender and juicy that you could just eat a bowl of it by itself.

I made these sandwiches two different ways. Pressed, and un-pressed. Either way is great.

Makes: 6 sandwiches
Prep time: 10 minutes
Cook time: 4-5 hours
Printable Recipe


  • 3 lb pork loin
  • 1 16 oz jar salsa
  • 1 8 oz can crushed pineapple with juice
  • 6 large rolls or 1 loaf French bread
  • 1/2 lb sliced Swiss cheese
  • 1/2 lb sliced ham
  • Prepared yellow mustard
  • Dill pickles, sliced thin

1. Place roast in Dutch oven or large pot with salsa and pineapple (with juice). Cook on low about 4 hours or until completely tender.

2. Remove from pot and let cool slightly. Shred meat.

3. Split rolls or bread. Top with cheese and ham and a large serving of the shredded pork.

4. Optionally, press sandwiches on a panini press until cheese starts to melt.

5. Add mustard and pickles and serve.

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