Cuban Panini October 28, 2014 by Jill Foucre Leave a Comment Cuban Panini 2014-10-28 13:51:14 Serves 6 Print Ingredients Sliced Italian bread Chili-Rubbed Pork (see recipe) 1/3 c. mayonnaise 1/3 c. Dijon mustard 12 oz. sliced Swiss cheese 12 oz. sliced Black Forest ham 8 pepperoncini, thinly sliced 2 c. pickle slices unsalted butter, softened Chili-Rubbed Pork ¼ c. plus 2 T. chili powder ¼ c. coarse salt ¼ c. dark brown sugar 2 T. ground cumin 1½ T. dry oregano 1½ T. ground black pepper 1½ T. ground white pepper 1 T. cayenne pepper 2 pounds pork shoulder Chili-Rubbed Pork Preheat oven to 300 degrees. Mix all dry ingredients together. Season pork with salt, then rub with ½ c. chili rub. Reserve remaining rub for another use. Place roast in pan, cover with parchment, then foil, and roast until pork registers 160 degrees, about 4 hours. Uncover and roast until outside is browned and pork is fork tender, about 2 hours. Let cool; shred into bite-sized pieces. Panini Preheat Panini press to medium high. Mix together mayonnaise and Dijon mustard. Brush outside of 12 bread slices with butter. On inside bread slices, spread with mayo/mustard mixture. Layer bottom bread with slice of cheese, a thin layer of pork, a layer of pepperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles and a third slice of cheese. Top with remaining bread slice. Repeat with other sandwiches. Place sandwich in Panini press, pressing down, and cook until browned. Halve sandwiches and serve immediately. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/