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Cuban Panini
Ingredients
- Sliced Italian bread
- Chili-Rubbed Pork (see recipe)
- 1/3 c. mayonnaise
- 1/3 c. Dijon mustard
- 12 oz. sliced Swiss cheese
- 12 oz. sliced Black Forest ham
- 8 pepperoncini, thinly sliced
- 2 c. pickle slices
- unsalted butter, softened
Chili-Rubbed Pork
- ¼ c. plus 2 T. chili powder
- ¼ c. coarse salt
- ¼ c. dark brown sugar
- 2 T. ground cumin
- 1½ T. dry oregano
- 1½ T. ground black pepper
- 1½ T. ground white pepper
- 1 T. cayenne pepper
- 2 pounds pork shoulder
Chili-Rubbed Pork
- 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.
- 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.
Panini
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/