Let's talk Cuban Sandwich!

I have had my share of Cuban Sandwiches and, to me, it is undeniably one of the best grilled sandwiches I have ever eaten. It is a grilled sandwich made with ham, pork, Swiss cheese, pickles, mustard, sometimes mayo and Cuban bread.

I recently spent two weeks in Florida and had the best cuban sandwich I have ever tried! There are many variations, but this sandwich had all of the components with a special twist. The pork, which is normally sliced pork almost like a deli meat was a mound of tender, juicy "latin" seasoned pulled pork and the outside of the roll was spread with garlic butter and then pressed like a panini or grilled cheese sandwich.

Now I have to admit, if you are watching your calories, just shut your eyes on this one! 

Here is all the components you need to build this "Cubano" sandwich!

Makes 4 sandwiches:

• 1 loaf of Cuban Bread, but you can also use a Portuguese roll.
• 1 pound of high quality deli ham sliced thin
• 1 pound of Swiss cheese sliced thin
• 1 pound of slow roast pulled pork (recipe follows)
• 8 dill pickle slices - 2 for each sandwich
• Yellow mustard
• Mayonnaise
• 3 tablespoons of butter infused with minced garlic for spreading

Preheat a griddle on medium heat. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches or use 4 Portuguese rolls.

Spread the mustard and mayonnaise on the inside of the bread. Make each sandwich by layering the pickles, roasted pork, ham, and cheese.

Lightly coat the outside of the sandwich with the garlic butter. Place one sandwich onto the hot surface.

Put a clean, heavy skillet or sandwich press on top of the sandwich to flatten it. Press the bread down and leave on top of the sandwich and grill for one or two minutes. Lift and turn the sandwich over and repeat this step for the other side of the sandwich.

The cheese should be melted and the bread golden brown. Slice each sandwich and enjoy!!!

For the Roast Pork:
1 4-pound pork shoulder picnic or butt roast (preferably boneless)

8 to 10 garlic cloves (peeled)
Adobo (enough to rub all over the roast)
Preheat oven to 325 F. With a pointed knife, stab 8 to 10 holes evenly around the roast, including the top, bottom and sides. Push the peeled garlic cloves deeply into the holes. Rub adobo all over the roast and into the holes. Place the roast, fat side up in a roasting pan and cover tightly with tinfoil. Roast for 30 minutes per pound. The roast is finished when a meat thermometer, inserted in the thickest part of meat, reads 160 F.