Cuban Panini
Cuban Panini
Directions
- To assemble the sandwich, butter both outside sides of the bread. Smear the inside of one side with some Dijon mustard. Top with 2-3 Swiss cheese slices. Brush the other side of the bread with Roland garlic oil and top with 4-5 slices of ham.
- Add some of the roasted pork onto the cheese side. Close the sandwich and in either a panini press or a cast iron pan (with another pan with a weight on top to press it down), add 1 tbsp of butter. Add the sandwich and brush some softened butter on the other side.
- Once both sides are toasted and the cheese is melted, open the sandwich and add the cornichon slices and pepperoncini. Cut in half on a diagonal and serve.
Ingredients
- 3 tbsp Roland® Dijon Mustard
- 1 tbsp Roland® Garlic Infused Oil
- 4 Roland® Extra Fine Cornichons, sliced thin lengthwise
- 4 tbsp Roland® Golden Pepperoncini, sliced
- 8 slices bread, sourdough
- 8 oz. cheese, Swiss
- 6 oz. ham, sliced
- 2 tbsp butter
Roasted Pork
Directions
- Mix the peppercorn blend, cumin, oregano, garlic, mint, cilantro, and lime juice in a blender to make the marinade.
- Cut slits into both sides of the pork butt so it absorbs the seasoning. Season well with salt.
- Transfer to a 6” deep half-size hotel pan or any deep oven-safe pan with a lid, such as a large Dutch oven. Cover with the marinade and massage it in. Marinate it for 8-10 hours or overnight.
- After marinating, cover the hotel pan or Dutch oven with a lid and roast the pork butt at 250 degrees for 8-10 hours.
- After roasting, use a pair of tongs to remove the bone and break up the meat add some of the cooking liquid to moisten and season with salt to taste.
Ingredients
- 1 1/2 tbsp Roland® Five Peppercorn Blend
- 2 tbsp cumin
- 2 tbsp oregano, dried
- 1/4 cup garlic, minced
- 2 cups lime juice
- 1 cup cilantro, fresh
- 1/4 cup mint
- 1 4 to 6 oz. pork butt, bone-in
- salt