- Jun 28, 2015
- 483
- 296
I reserved enough of the Mojo Pork Loin to do 2 sandwiches.
And pulled a pack of the double smoked ham that I did at Christmas out.
And this morning I sent the Mrs to Publix to pick up some fresh Cuban bread.
... And I sat out to make lunch
1. Sliced the bread
2. Healthy layer of butter on bottom slice
3. Spread Yellow mustard on top slice
4. On bottom bun, Layer of Double Smoked Ham
5. Layer of Mojo Pork Loin
6. 2 slices of Swiss Cheese
7. Pickles
8. Put top Bun on
9. Rub butter all over outside of sandwich
10. Wrap in Foil
11. Flatten some with your hand
12. Put on Medium High preheated grill with weight on top for 6 minutes
13. Flip and do another 6 minutes
14. Remove foil, and grill on each side until golden brown, (2 or 3 more minutes)
15. Slice into triangles
16. Enjoy
Tip #1: If you think you are using to much butter, YOU AREN'T. The bread really soaks it up and turns it into a crispy substance that can only be described as Heaven in bread form. There was not a hit of "greasy" on these sandwiches.
Tip #2: The bacon press handle keeps it cool when using on the stove top, not so much when using on the grill. DON'T ask me how I know this!
Notes: This was probably one of the best sandwiches I have made. Although the Reubens I made a few weeks ago would be a close 2nd. But the Mrs. LOVED these. The twice smoked ham over powers it a touch, so if you want more of a traditional Cuban, use regular ham. The Mojo Pork Loin is absolutely perfect for a Cuban!!!
And pulled a pack of the double smoked ham that I did at Christmas out.
And this morning I sent the Mrs to Publix to pick up some fresh Cuban bread.
... And I sat out to make lunch
1. Sliced the bread
2. Healthy layer of butter on bottom slice
3. Spread Yellow mustard on top slice
4. On bottom bun, Layer of Double Smoked Ham
5. Layer of Mojo Pork Loin
6. 2 slices of Swiss Cheese
7. Pickles
8. Put top Bun on
9. Rub butter all over outside of sandwich
10. Wrap in Foil
11. Flatten some with your hand
12. Put on Medium High preheated grill with weight on top for 6 minutes
13. Flip and do another 6 minutes
14. Remove foil, and grill on each side until golden brown, (2 or 3 more minutes)
15. Slice into triangles
16. Enjoy
Tip #1: If you think you are using to much butter, YOU AREN'T. The bread really soaks it up and turns it into a crispy substance that can only be described as Heaven in bread form. There was not a hit of "greasy" on these sandwiches.
Tip #2: The bacon press handle keeps it cool when using on the stove top, not so much when using on the grill. DON'T ask me how I know this!
Notes: This was probably one of the best sandwiches I have made. Although the Reubens I made a few weeks ago would be a close 2nd. But the Mrs. LOVED these. The twice smoked ham over powers it a touch, so if you want more of a traditional Cuban, use regular ham. The Mojo Pork Loin is absolutely perfect for a Cuban!!!
