Cubano Sandwiches

I don't get home to Ohio to visit my parents as often as I would like to but I did manage to sneak in a quick weekend getaway this summer.  It was a GREAT weekend filled with yummy food and lots of fun and adventure.

You know how you have those people and places that you absolutely HAVE to visit when you go home?  I have more than my share of those people and places too and no trip home would be complete without seeing them if only for a short time.  

It's no wonder that I'm worn out after my trips to Ohio because in addition to all of the usual spots I like to visit, I like to take all of the new sights around the town too.  My parents took me on a tour through the city of Cleveland during my most recent visit.  I was so impressed with all of the new improvements to the city.   
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The highlight of my trip to Cleveland? - A grocery store of course.  This was no ordinary grocery store though.  This was the most beautiful and remarkable grocery store that I have EVER seen.  

My mom, dad and I all grabbed snacks from the grocery store salad bar and ate it in the wine bar on the second floor.  Why don't all grocery stores have self serve wine bars?  I think I just added one more stop to the can't miss places on my trips to Ohio.  

In spite of what it seems like, I did manage to fit quite a bit of rest and relaxation into my weekend too.  Sitting by the lake and catching up on my reading is one of my favorite things to do when I'm at my parents house.  

My dad handed me a recent copy of his Wine Spectator magazine while I was home and pointed out a recipe for Cubano Sandwiches that sounded really unique.  I immediately copied it into my list of recipes to try and I ended up making for him last weekend when HE came to visit ME.  

Cubano Sandwiches
24 inch long loaf Cuban bread
1 pound thinly sliced Jarlsberg cheese
1 pound thinly sliced black forest ham
1 pound thinly sliced roast pork butt
Sliced dill pickles
6 Tablespoons butter, melted
​ballpark mustard

Pork Butt
1/2 cup chopped white onion
1/2 cup vinegar
1/4 cup cilantro
1 Tablespoon oregano
8 garlic cloves, peeled
3 bay leaves
1 Tablespoon cumin seeds
2 Tablespoons salt
zest of 2 oranges
1 Tablespoon pepper
5 pound boston butt roast
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For pork:  Place all ingredients, except pork, in food processor and process until smooth.  

With motor running, gradually add 4 cups water to create a puree. 

Place pork in a pan and pour marinade over pork.  Cover and refrigerate 12 hours.  

Transfer pork and marinade to grill safe pan and cook at 300 for 3 hours.   

Remove pork from grill.  Wrap tightly in foil and let cool to room temperature.  (Cool at least 4 hours.) 

Slice pork.

Or shred.

Arrange cheese slices on top of bread.  

Spread 4-5 pickles on one side of each sandwich.

Arrange 1/4 of the pam and pork on top of the pickles.  

Close sandwich and brush outside with melted butter. 

Grill sandwiches 3-4 minutes on each side.  (I used a cast iron skillet.)

Cut sandwiches in half and serve with mustard. 

Why have I not made cuban sandwiches until now?  I cooked the pork a couple of days in advance which made the sandwiches super easy to put together at the last minute.  These were yummy sandwiches and even Courtney (who was super hesitant) ate her entire Cuban sandwich.  I hope that you will give these a try. 

Ciao!