Cuban Panini Recipes

Steps:

• Slice crusts off top and bottom of each ciabatta loaf, leaving the sides. Cut loaves in half horizontally. Spread a thin layer of mayonnaise and mustard on bread. Layer half of 1 loaf with a slice of cheese, a thin layer of pork, a layer of peperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles, and a third slice of cheese. Top with remaining half of loaf, spread side down. Repeat.
• Preheat a grill pan over medium-high heat. Place panini in pan. Place a heavy pan on top, pressing down, and cook until browned, about 4 minutes. Flip, pressing down, and cook until browned, about 4 minutes more. Halve sandwiches; serve immediately.

Steps:

• In a small skillet, cook and stir garlic in oil over medium-high heat until tender. Cool., Stir garlic into mayonnaise; spread over bread slices. Layer 4 slices of bread with turkey, ham, cheese, pickles and spinach; close sandwiches., Cook on a panini maker or indoor grill until browned and cheese is melted, 2-3 minutes.

Steps:

• Preheat sandwich press.
• Cut bread in half lengthwise.
• Spread inside top and bottom with mustard and mayonnaise.
• On bottom half, layer pickle slices,Swiss cheese, ham, pork and salami.
• Cover with top half of bread.
• Cut the loaf into 4 equal sandwich portions.
• Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and the cheese is melted.
• Slice in half diagonally and serve.
• *** Note - if you don't have a panini press or a sandwich grill type appliance, just use 2 heavy skillets - 1 to cook in and the other on top of the sandwiches to press them down. I would suggest covering the bottom of the pressing-skillet with aluminum foil.

Steps:

• Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
• Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

Steps:

• Heat a grill or campfire to medium heat
• Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
• Open the bread and spread mustard liberally on both sides. Lay the Swiss cheese slices on both sides of the bread. Lay the pickles over the Swiss slices on the bottom half of the bread. Layer the ham slices and pulled pork over the pickles, then gently lift the top side of the bread to close the sandwich. Double wrap the sandwich in aluminum foil.
• Set the sandwich on the grill over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
• Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
• Enjoy!

Steps:

• Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
• Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
• To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
• Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.