Cuban Sandwiches.

1 11 2010

Mmmmmm! Here is another recipe I created to copy something from a restaurant. We’ll just call this particular restaurant…um…Rock Town. 🙂

I love this sandwich. It has a bunch of things that I don’t usually care for individually; pork, ham, and mustard.  But, put them all together and something magical happens! This is definitely not an authentic Cuban sandwich, but I’d venture to say that it is an authentic copy of  “Rock Town’s” version.

Cuban Sandwiches

3 lb. pork sirloin roast

juice of one lime

1/3 c. sherry

3 T. Olive Oil

2 t. salt

1/4 t. crushed black pepper

5 garlic cloves, chopped

1 t. oregano

Combine marinade ingredients and pour over roast in crock pot. Cook on low for 5-6 hours, or until meat is done.

6 slices deli ham

6 slices provolone cheese

6 ciabatta rolls

Prepared mustard (use your favorite, I used Grey Poupon, yes that name still makes me giggle :))

sliced dill pickles

Garlic Aioli:

1/3 c. mayo

3 garlic cloves, pressed

juice of 1/2 lemon

Cook pork in crock pot. Remove from heat. Mix ingredients to make aioli.
When pork is warm, slice into 1/2″ thick slices.  Preheat oven to 400 degrees. Slice  and toast ciabatta rolls. Spread top slice with mustard and bottom slice with aioli. To assemble sandwiches: top the bottom slice of ciabatta with a layer of pickles, pork, ham, then provolone.  Place on cookie sheet. Leave top slice of ciabbatta (with mustard) off of sandwich, place mustard side up on cookie sheet. Bake open faced sandwiches and sandwich tops for about 10 minutes, until cheese is melted. Place top slice of ciabatta on sandwich and serve.

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