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.
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