Cuban Panini

Cuban Panini
Serves 6
  1. Sliced Italian bread
  2. Chili-Rubbed Pork (see recipe)
  3. 1/3 c. mayonnaise
  4. 1/3 c. Dijon mustard
  5. 12 oz. sliced Swiss cheese
  6. 12 oz. sliced Black Forest ham
  7. 8 pepperoncini, thinly sliced
  8. 2 c. pickle slices
  9. unsalted butter, softened
Chili-Rubbed Pork
  1. ¼ c. plus 2 T. chili powder
  2. ¼ c. coarse salt
  3. ¼ c. dark brown sugar
  4. 2 T. ground cumin
  5. 1½ T. dry oregano
  6. 1½ T. ground black pepper
  7. 1½ T. ground white pepper
  8. 1 T. cayenne pepper
  9. 2 pounds pork shoulder
Chili-Rubbed Pork
  1. 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.
  2. 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.
  1. 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.
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