Lucy's Cuban

By ibbeachnana
June 7, 2011
4 Comments


Author Notes: One of my all time favorites and a fantastic use for leftover pork, preferably Italian roasted or Cuban roasted. Tonight was leftover seasoned Italian. Tonight NY hoagie rolls because the store only bakes 3 loaves of Cuban bread a day??? It doesn't much matter because the bread is squashed beyond recognition in the end.

Enjoy Lucy's Cuban Ricardo BaBaloo

ibbeachnana

Serves: 2

Ingredients

  • 1/4 pound or more, leftover seasoned pork tenderloin, porchetta, or Cuban pork
  • 4 slices Black Forest Ham
  • 4 sliced un-smoked provolone or baby Swiss cheese
  • 6 pepperoncini peppers or sweet red cherry peppers, seeded and cut in half
  • 6 slices kosher dills
  • Butter and olive oil
  • 2 Cuban rolls, or Bolillos

Directions

  1. Cuisinart Griddler is perfect for this sandwich using the flat plates. I prep the rolls; slice in half brush a little olive oil over and spread with a little butter, toast on open grill plates until light golden. Remove and spread with a little mustard. Layer the pickles, ham, peppers, cheese, and pork. Drizzle with a little olive oil and grind a little pepper over the top layer of pork. Sandwich top on and butter the top, turn it over and butter the bottom. Place on heated griddle plates and press down, grill until hot, toasted and oozing cheese. Slice and serve.

More Great Recipes:
Sandwich|Pork

Reviews (4) Questions (0)

4 Comments

dymnyno August 19, 2011
Cubanos are probably my favorite grilled sandwich. I love them South Florida style.
 
Author Comment
ibbeachnana August 10, 2011
I was freezer diving and found another piece of roasted pork, just might have them again this week.
 
lapadia August 9, 2011
LOL, ibbeachnana! I just watched some of I Love Lucy marathon in honor of what would have been her 100th birthday. Thanks for sharing this recipe I missed last time around...
 
fiveandspice June 8, 2011
Oh yum. There's a place nearby us that makes amazing Cuban sandwiches, so I never really make my own. But, I'm excited to have this recipe and give it a try!