Ingredients
• 1 loaf of Cuban Bread – go to your Latin market if you can’t find at your grocery store. The bread is important to a true Cuban.
• 2-3 cups roasted pork (to be really authentic, marinate the pork in Mojo first: FYI, I do not currently have an oven and didn’t have time to smoke a pork butt so I roasted a pork butt in the crock pot for 6 hours in mojo marinade and sliced oranges and lemons. It turned out great for this purpose).
• Ham (I used applegate farms nitrate free ham- any boiled or glazed ham should work okay).
• Dill pickles, thinkly sliced
• 2 package sliced swiss cheese- enough slices to generously fill an entire loaf
• Mustard- I used El Diablo Mango Mustard to add a little kick
Tools:
2 bricks covered in aluminum foil OR a large cast iron skillet
Instructions
- Preheat your grill to medium high heat (375-400), creating a direct and indirect zone. You will want to grill the sandwich on indirect heat so the sandwich is not directly over the flame, but still gets plenty hot to melt the cheese and toast the bread and form char marks.
- Grill under the foil covered brick (or use an inverted cast iron skillet) with the lid closed for approximately 10 minutes or until the cheese has melted nicely and the bread is toasted and golden.
Traditional Cubans are sliced diagonally into triangles. For serving a crowd or a tailgating party, slice into mini servings so people can grab and go. I finished these off with these cute Miami Dolphins toothpicks that I found on Etsy, which are perfect for a tailgating party.