Summer is BUSY. I haven’t posted in a month because I just haven’t found time between concerts, Tiger games and flower planting. All fun stuff though so you can’t blame me.
I am always looking for something new to add to my weekly meal plan. Sometimes I get stuck and find myself making the same things. Sandwiches are somewhere I start when I am searching for a creative dinner.
Cuban sandwiches have been something I have been meaning to make for a long time but I never had the courage to make a big ol’ pork roast to get that essential element of the sandwich. I finally did it!!
What you see above is what you need. Super easy! I bought a pork roast when it was on sale and cooked it in my crock pot with onions, carrots, salt, pepper and veggie stock all day long (about 7-8 hours on low). It turned out great. There was a ton so we had it for dinner one night and the leftover pork went into the freezer. I pulled it out for this sandwich and added deli ham and cheese (I used provolone but swiss is traditional) to a hoagie roll (Cuban rolls are traditional but again I didn’t have those on hand). Topped with pickle slices and mustard.
This is where the quick press method comes in. Butter both sides of the bread lightly. Use one frying pan (I have a larger square one that is perfect) on the bottom, place the sandwiches on the pan and then put another pan on top. I put cans on top of the second pan but beans would be better if you have them. Make sure you take them out of the bag because they will get hot. Basically you are putting something heavy on top of the sandwiches to press them down and do the job of a panini press without one.
Look how golden brown and crispy they get! Served with Trader Joes’ sweet potato fries and grapes because that’s what happen when you are a dietitian ;)