nattie's cubano sandwiches

Name: Nattie's Cubano Sandwiches
Prep time: 15 min
Cook time: 4 min
Yield: 4
Cuisine: Cuban
Ingredients: 1-2 tablespoon(s) hot sauce; 1-2 tablespoon(s) honey; ½ cup(s) shredded cabbage (shred as thin as possible); 2-3 tablespoon(s) mojo criollo; 2-3 tablespoon(s) buter; ½ - 1 tablespoon(s) mustard; 4 - bread rolls (preferably cuban. the sturdy kind that hold well with lots of filling); 8-10 slice(s) dill pickles, preferably sliced lengthwise; ½ - 1 cup(s) cilantro, fresh, roughly chopped; 1 ½ - 2 cup(s) cuban roast pork (porco asado-cuban style); ¼ pound(s) sliced ham; ¼ - ½ pound(s) bacon, cooked crisp; 1 - roasted red peppers, sliced; 1/4-1/3 pound(s) swiss cheese; - lime juice, to taste; 2-4 tablespoon(s) butter

3 Pinches

ForeverMama (FEM) (Nat)

Billerica, MA

Updated on Aug 9, 2019

This recipe was created for the "If You Build It - They Will Eat It! Cuban Challenge. It came out delicious and my family well enjoyed it. If cilantro isn't your thing, like in one of my daughter's case, you can either substitute with parsley or leave it out.

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prep time 15 Min

cook time 4 Min

method Stove Top

yield 4 serving(s)

Ingredients

1-2 tablespoon hot sauce
1-2 tablespoon honey
½ cup shredded cabbage (shred as thin as possible)
2-3 tablespoons mojo criollo
2-3 tablespoons buter
½ - 1 tablespoons mustard
4 - bread rolls (preferably cuban. the sturdy kind that hold well with lots of filling)
8-10 slices dill pickles, preferably sliced lengthwise
½ - 1 cups cilantro, fresh, roughly chopped
1 ½ - 2 cups cuban roast pork (porco asado-cuban style)
¼ pound sliced ham
¼ - ½ pound bacon, cooked crisp
1 - roasted red peppers, sliced
1/4-1/3 pound swiss cheese
- lime juice, to taste
2-4 tablespoons butter

How To Make nattie's cubano sandwiches

Step 1

Mix the siracha and honey; set aside.

Step 2

Mix cabbage and mojo criollo; set aside.
Step 3

Butter each inside part of the top and bottom of the bread rolls, then schmear lightly with mustard and then with hot sauce/honey mixture.
Step 4

Distribute dill pickles evenly to the bread bottoms. Sprinkle with cilantro over the pickles. Top with the roasted pork, ham, bacon, roasted red peppers, cabbage mixture, a sprinkling of lime juice and top generously with cheese. The cheesier the better, so don’t skimp. Cover with top part of rolls.
Step 5

To a medium-hot grill skillet, add butter until it melts. Place each roll to the hot. Place a heavy skillet, foil wrapped brick or even a tea kettle filled with water (to add the weight. This I’ve done), placing it carefully over the roll. Press firmly to help flatten the roll and having all the meats, etc. come together. Do this for approximately 4 minutes until bread is toasted and meats/cheese get hot.
Step 6

Flip the sandwich, adding more butter to the skillet, if necessary and to the same for another 4 minutes or so.
Step 7

This process can also be done in a panini press or George Foreman grill, of course, the added brick, and kettle are not necessary.
Step 8

Be careful not to brown the bread too much so as not to have it burn, because the point here is to have the cheese melted and everything to come together nice and toasty.
Step 9

Diagonally slice each sandwich and serve while hot and crisp. Enjoy!
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