Sunday, October 16, 2011

Cuban Sandwiches with Smoked Pork and Sourdough

Yesterday I smoked a 5 pound pork shoulder. After 10 hours of smoking, we still couldn't pull it, but it made nice tender and smoky slices. We also had a loaf of sourdough bread, so we decided to make this riff on a Cuban sandwich.

Smoked Pork and Sourdough Cuban Sandwiches
2 slices of sourdough bread
A few thin slices of smoked pork
2 slices of provolone cheese
A slice of ham
3 dill pickle slices
  1. Butter what will be the outside of the sandwich.
  2. Add mustard to the inside to taste.
  3. Layer smoked pork, cheese, pickles and ham.
  4. Cook in a panini press. (Okay, we're not pretentious.  We used the George Foreman grill.)
  5. This is important: cut sandwiches in half. Grilled sandwiches must be cut. Nobody knows why.
Gail said she would like it better with a little less smoked pork and a little more ham.

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