Ed Montes' Cuban Sandwich

By Cindy

Ingredients

• 1 1/4 1/4 10 1/2 1/2 4 1/4 cup Dijon Mustard 1/4 cup Chipotle Aioli 10 slices Swiss Cheese 1/2 cup Dill Pickle slices Roast Pork 1/2 pound sliced Deli Ham 4 tablespoons softened Butter
• 1 1 Chipotle Aioli: 1 cup fresh Mayonnaise 1 tablespoon Adobo Sauce

Details

Adapted from beta.abc.go.com

Preparation

Step 1

For the Sandwich: Slice the loaf lengthwise and coat the inside of the bread with mustard and aioli. Layer sandwich ingredients in this order: swiss cheese, pickles, roast pork, and sliced ham. Coat the outside of the bread with softened butter. Grill the sandwich with a sandwich press or in a frying pan until nice and toasty and the cheese is melted.

For the Roast Pork: Combine garlic, salt, pepper, cumin, oregano, beer, and white vinegar to make a "Boston Mojo". Stab the pork two or three times and brown it quickly in the olive oil in a saute pan over medium high heat. Place in a crock pot and cover with the mojo, sliced onions, and parsley. Cook on high for 4 to 5 hours or on low for 6 to 8 hours. Preheat oven to 350ºF. After the pork is cooked and very tender, pull it apart a bit and move to a roasting pan. Pour mojo from crock pot over the pork and bake in oven for about 30 minutes.

For the Chipotle Aioli: Stir together the mayonnaise and adobo sauce until thoroughly combined.

Helpful Tip:
1. Use any kind of leftover roasted pork to make this sandwich.