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30 Recipes Collection

Sandwich

Number13

Cuban Sandwich

What you Need

Cutting Board and Carving Knife
Panini Press
Bread Knife
Baking Dish (No Lid Casserole)
Meat Form

4 (~8-inch) sections French bread, split open horizontally

4 tablespoons Dijon mustard

8 oz deli-sliced ham

8 slices Swiss cheese

8 oz Cuban-style pulled pork

4 dill pickles, thinly sliced horizontally

4 oz sliced Genoa salami

What to do

What to Do

Slice open bread sections, if needed; scoop out some of the soft bread inside to create room for the filling.
Spread mustard on the top open side of bread.
Place ham on bottom side of each; follow with cheese, pork, pickles and salami.
Close each loaf; heat in a panini press until cheese is melted (~8 minutes), or in an oven at 350°F for ~12 minutes
Great recipe for leftovers!

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 384; Total fat 23.4g 36.0%; Saturated fat 3.9g 19.5%; Cholesterol 101mg 33.7%; Sodium 1449mg 60.4%; Carbohydrates 28.6g 9.5%; Fiber 2.8g 20.0%; Sugars 6.4g 12.8%; Protein 15.4g 30.8%; Based on DV of 2000 calories per day

Rockin’ it old-school

Cuban-style pulled pork

Ziploc
Saran
ReynoldsWrap

Rockin’ it old-school

Cuban-style pulled pork

¾

cup

olive oil

1

cup

cilantro, chopped

1

tablespoon

orange zest

¾

cup

orange juice

½

cup

lime juice

¼

cup

mint leaves, chopped

8

garlic cloves, minced

1

tablespoon

fresh oregano

2

teaspoon

ground cumin

1

teaspoon

each of salt and black pepper

Starting with ~four-pound pork shoulder roast 1) Combine Mojo Marinade ingredients (above) in a bowl. 2) Place pork and marinade in a resealable gallon bag; toss to coat; refrigerate overnight. 3) Remove the pork from the marinade; bring to room temperature on counter for ~one hour. 4) Roast at 300°F for 4+ hours; baste with pan juices occasionally; remove from oven; pull pork apart using 2 forks.