Ingredients
Scale
- 1/2 pound of pulled pork
- 4 slices of Swiss cheese
- 8 slices of ham
- 8 slices of salami
- 4 pickles
- 2 tbsp of spicy yellow mustard
- 2 tbsp mayo
- Cuban bread or Sour dough loaf
Instructions
- Season a pork butt with SPG, then smoke it at 250°F for 8-10 hours.
- Once it reaches an internal temperature of 205°F, remove it from the smoker then let it rest for 2 hours in a cooler.
- Shred the pork then let the meat rest in the pan with all of the juices.
- Spread some spicy yellow mustard on the inside bread.
- Assemble the sandwich by layer it with: 2 slices of Swiss cheese, 4 slices of ham, 2 slices of Swiss cheese, pulled pork, pickle, 2 slices of Swiss cheese.
- Add Mayo or butter on outside of the bread to help crispy up the bread.
- Place sandwich on a hot griddle then add a panini press or in a clean cast iron skillet and place on top.
- Cook 4 mins each side until the outside is crispy and the cheese is all melted.
- Slice and enjoy
Notes
Use mayo or butter to perfectly toast the outside of the bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Sandwich
- Cuisine: Cuban
