Cuban Sandwich

When I see a Cuban sandwich on a restaurant menu, I usually order it. There is something so delicious about the crispy bread with spicy mustard, dill pickles, tender pork, and melted swiss cheese. I recently made a batch of  Carnitas and I had some leftover meat. I grabbed a bag of par baked panini rolls and baked them. Once they were ready, I sliced them down the center and slathered some spicy mustard on one side then layered dill pickles followed by a big spoonful of pork carnitas and topped with some Swiss cheese. I baked them open faced in the oven for 5-7 minutes, or until the pork was cooked through and the cheese was melted. My husband, daughter, and I LOVED them (although my daughter took the Swiss cheese off of hers). My son wasn’t a huge fan – he didn’t like the pickles or mustard on the sandwich. I will be making these again!

Prepare the pork carnitas – click here for the recipe. 

Preheat the oven to 400 degrees. Cook the par baked rolls, per instructions. Once you remove them from the oven, slice them in half then slather with spicy mustard, to taste. Layer the dill pickles on top of the mustard followed by a big spoonful of the tender pork carnitas followed by a slice of Swiss cheese.

Place into the oven and bake for 5-7 minutes or until the pork has warmed through and the cheese has melted. Remove from the oven and serve. Enjoy.

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Cuban Sandwich

Yield: 4

Cook Time: 10 min.

Ingredients:

Directions:

Prepare the pork carnitas - click here for the recipe.

Preheat the oven to 400 degrees. Cook the par baked rolls, per instructions. Once you remove them from the oven, slice them in half then slather with spicy mustard, to taste. Layer the dill pickles on top of the mustard followed by a big spoonful of the tender pork carnitas followed by a slice of Swiss cheese.

Place into the oven and bake for 5-7 minutes or until the pork has warmed through and the cheese has melted. Remove from the oven and serve. Enjoy.

Pork carnitas - click recipe link up above
Par baked panini rolls
Spicy brown mustard, to taste
Dill pickles
Swiss cheese

Recipe and photos by For the Love of Cooking.net