Grilled Cuban Bunini Sandwich
Break out the panini press and make one of these melty sammies.
Recipe Summary Grilled Cuban Bunini Sandwich
They say the key to a good Cuban sandwich is soft bread; we say Ball Park® Buns fit the bill. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.Ingredients | Panini Press Quesadilla Recipes4 Ball Park® Hamburger BunsDijon mustard12 slices dill pickle½ cup sliced red onionCuban pulled pork (recipe below)8 slices Black Forest ham8 slices Swiss cheeseolive oil1 tablespoon kosher salt½ teaspoon garlic powder½ teaspoon onion powder2 teaspoons ground cumin2 teaspoons dried oregano1 teaspoon crushed red pepper1 teaspoon whole black peppercorns1 bay leaf1 orange, zested and juiced1 lime, zested and juiced1 yellow onion, sliced5 whole garlic cloves, peeled3 pounds pork shoulderDirectionsCombine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.Preheat a panini press according to manufacturer's instructions.Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese.Brush outsides of buns with olive oil and place in panini press until cheese is melted.Nutrition data for this recipe includes the full amount of the pulled pork. The actual amount of pulled pork consumed is 1/2 cup per serving.Info | Panini Press Quesadilla Recipesprep: 20 mins cook: 6 hrs total: 6 hrs 20 mins Servings: 4 Yield: 4 servings
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