Ultimate Cuban Panini
I do LOVE a good sandwich and one day I had a hankering for a panini.
They are terrific to have when family are coming in at different times due to sports, extracurricular activities, meetings, etc., you know they will still have a good meal that’s hot and satisfying.
I created this one and the meat can be made ahead and refrigerated a day or two before, or even frozen for a few months. This panini is so good because the meat has amazing flavor; and when paired with the traditional Cuban sandwich ingredients – it’s a home run! It’s so easy and I’ll show you how.
Ultimate Cuban Panini
1 Pork Shoulder, Boston Butt Roast 5-6 lbs.
2-4 Tbl. oil
1-2 large onions, sliced medium thick
2 tsp. Montreal Chicken Seasoning
1 Tbl. cumin
1 Tbl. oregano leaves
2 tsp. chicken bullion
2 Tbl. cloves garlic, minced
1 tsp. red chili flakes
3 limes, juiced
5 -6 bay leaves
2/3 cup orange juice
For assembling the Panini: (do not use these when making the roast)
Cibotta or any hearty roll
Dijon or mustard of your choice
Swiss cheese slices
Delis slices of good ham
Sliced bread and butter pickles – it must be the bread and butter style, not sweet or dill
Slice one onion and lay all or part of it in the bottom of the medium to large crock pot you are using.In a fry pan, add in 2 Tbl. of the oil and heat over medium to high heat.
Add in the roast and brown.
Turn and continue to brown on all sides, adding in more oil if needed.
Place the roast into the crock pot then lay on the rest of the onion slices and the: Montreal chicken seasoning, cumin, oregano, chicken bouillon, garlic, red chili flakes, bay leaves, lime juice and orange juice.
Cook on low 8-10 hours, this will depend on your crock pot.
The internal temperature should be 190-205 degrees.Take the meat out of the crock pot and allow it to rest – sit – for 10-15 minutes.
Then you can shred with 2 forks, or easily pull apart, but use caution and don’t burn your fingers.
*Strain all those wonderful juices from the crock pot and set aside with the meat*
See all those wonderful juices on the plate and what I had you strain out? Now at this point you can make this part of the sandwich ahead for the big game, a party, meals ahead, whatever.
To store in the refrigerator for 2-3 days, put the meat with enough juice to cover the meat in an airtight container, though I prefer a zip-lock baggie so the meat absorbs its juices.
To freeze: simply put the desired amount of meat AND enough juice to cover the meat in zip-lock freezer baggies, make sure to get out all the air and then double bag by placing in another bag. I usually put several in the other bag together. Label with the contents and date.
On with the Panini!
Heat your panini pressTo make the Ultimate Cuban Panini layer the following ingredients:
Ciabotta or other hearty rolls
Bread and Butter Pickles – very important they are the Bread and Butter for an authentic Cuban sandwich
Swiss Cheese slices
GOOD ham, deli sliced
Dijon mustard, or your desired choice
Shredded roast pork, drained of the juices
Place your amazing creation onto the panini press and heat all the way through.Serve with your favorite side and enjoy an ULTIMATE CUBAN PANINI!
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015
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