You know when people say that something they’re eating is “the greatest thing ever”? They’re talking about this sandwich.
I would say that this is a convenient leftover recipe for the crockpot pork shoulder that I cooked the other day, and while certainly true, it wouldn’t be completely accurate. This Cuban was the reason that I made the pork shoulder in the first place.
It’s got crunch, tang, sweetness, saltiness, and pork times-two. It’s all of your favorite things in life. On bread.
- 1 loaf of soft-crusted Italian or French bread -- unless you can actually find a loaf of Cuban -- about 3 inches wide and cut into 6-inch lengths
- 2 cups of roast pork
- 6 slices of deli ham
- 4 dill Sandwich Stacker pickles
- 4 slices of Swiss cheese
- 4 tablespoons of butter
- Split the bread lengthwise and butter the insides. Place facedown onto a heated griddle and add some weight to press the bread. No sandwich press? No problem: use a kettle filled with an inch of water. You want to apply pressure so that the bread gets an even grill, but you do not want to flatten it. Not yet.
- Once toasted, move the bread to a platter, grilled side up. Keep the griddle hot.
- Spread one side with mustard, the other with mayo.
- Layer the bottom slice with pork, ham, pickles, and cheese and top with the other piece of bread. This is going to get pretty tall, and start looking like a Scoobie Doo sandwich. You know, the kind that Shag and Scoob would smash down, swallow whole, and then expanded in their throats, turning their necks into accordions? I always wanted a sandwich to give me accordion neck.
- Butter the outside of the top slice, and place the sandwich stack upside down on the griddle. Butter the bottom, and then re-apply your weight to compress the sandwich. In addition to the crisp, even grilling that this gives the bread, it also mashes the flavor layers together. After a couple of minutes, flip the sandwich and grill the bottom for a couple of minutes longer.
- Remove from heat, slice in half, and serve. And enjoy the greatest thing ever. For reals.