By Sue Lau | Palatable Pastime
Cuban Sandwich is my recipe of the day, which is a toasted panini filled with lechon asado roast pork, smoked ham, and Swiss cheese.
If you happened to join me yesterday for #MulticookerMonday you might have noticed that Slow Cooker Lechon Asado was my recipe of the day. This is my preferred way to easily make a suitably spiced sliced roast pork. That recipe also includes directions for preparing the tomato mojo sauce, which is a variation on the usual mojo. But also one that I prefer.
You might note that I use a pork loin roast in this instead of a pork shoulder blade roast. The pork loin will be much smaller and also boneless.
As a rule, loin is much leaner than shoulder so the cook time is much less. It is not a type of pork roast you want to cook a long time as you might with shoulder. The result of overcooking is a contraction of the fibers which makes it tough and that also squeezes out moisture (which having less fat contributes to).
So be careful when running your slow cooker in my lechon recipe that you set it to low (8-10 hours) but remove it when it is done after a few.
I make my sandwich on a panini press but you can also use a grill pan or griddle and weight it down with a foil wrapped brick. You could also top it with something heavy like a cast iron skillet as long as it is not so heavy it smooshes the sandwich completely.
I put a combination of mustard and tomato mojo on my breads as a condiment (they are good together) but you can dress your sandwich as you wish.
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For best results, please refer to my recipe for Slow Cooker Lechon Asado
to prepare the roast pork and tomato mojo when making this recipe.
- 1 fresh bolillo roll split
- Dijon mustard
- Tomato Mojo see my recipe on Slow Cooker Lechon Asado
- 4 ounces prepared Lechon Asado roast pork thinly sliced
- 3 ounces smoked ham thinly sliced
- 2 ounces thinly sliced Swiss cheese
- 1 dill pickle slice
- Spread mojo and mustard on bread halves, then layer with fillings and press closed.
- Place sandwich on a heated panini grill or griddle pressed with a foil wrapped brick (to flatten) until golden and crisp on the exterior.
- Slice in half and serve.
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