Cuban Sandwich

Cuban sandwiches are one of my favorite sandwiches. When I was in high school back home in Puerto Rico I would go to this bakery called “Facciola” that served the best Cuban sandwich I have had to date. I have seen different variations and twists on the Cuban sandwich, but this is how you make a traditional Cuban sandwich. Supplies needed: crispy crust bread, ham, pernil, Swiss, mayo, mustard and pickles.

Ingredients

• Slow-Cooker Puerto Rican Pork Left Overs (See Note Below)
• Crispy Crust Bread
• Ham
• Swiss Cheese
• Mayonnaise
• Yellow Mustard
• Sweet Butter Or Dill Pickles

Preparation Instructions

Heat sandwich press.

Slices bread to desired length, spread with mayonnaise and yellow mustard. Stack Swiss cheese, pernil, ham and pickles, top with bread.

Brush sandwich press with melted butter, place sandwich on press and brush with butter. Press for 1 to 2 minutes, until cheese begins to melt, then turn and press for another 1 to 2 minutes.

Enjoy hot off the press.

Note: Slow-Cooked Puerto Rican Pork recipe available at
http://thenoshery.com/2009/07/21/slow-cooked-puerto-rican-pork-pernil/

Puerto Rican Pulled Pork

When you open the crockpot, the pork is floating in its own juices and falls apart when you put your fork in it. You can pull it apart with a spoon, it is so tender. The leftovers also make great sandwiches.

• 4 pounds Pork Shoulder/Butt
• 6 cloves Garlic, Pressed
• ¼ teaspoons Ground Black Pepper
• 1 teaspoon Oregano
• 1-½ Tablespoon Olive Oil
• 1-½ Tablespoon White Vinegar
• 4 teaspoons Salt

Preparation Instructions

Combine garlic, pepper, oregano, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight.

When ready, drop into the crockpot on low for 8 hrs.

Done! Consume with vigor.