Cuban Sandwiches

Not long ago, my sister-in-law, Jill, gave me the cookbook, "Colorado Classique".  While paging through it the other day, I came across this recipe for Cuban Sandwiches that really sounded like it might be delicious.  I made them last night, and everyone really liked them.  I didn't make them on a French baguette as the recipe suggested, that just seemed too small for a dinner.  Instead I made them on a regular loaf of French bread.  The only thought was perhaps some way to make them a bit spicier.  I think next time I may try adding some peppers to give it a bit more kick.  Nonetheless, the recipe is a keeper.

Cuban Sandwiches

Cuban Pork:
3 cloves garlic
2 tsp. salt
1 tsp. black peppercorns
3/4 cup orange juice
1/3 cup lemon juice
1/3 cup lime juice
1 cup minced onion
2 tsp. oregano
1 cup olive oil
3-4 pounds pork roast

Combine all pork ingredients and marinate overnight.  Drain pork, reserving marinade.  Brown pork in a skillet for 2 to 3 minutes on each side to seal in juices.  Place browned pork and 3/4 cup reserved marinade in a greased crock pot.  Cook for 8 to 10 hours.  Shred pork.

Sandwich:
1 French baguette bread
2 tablespoons butter
2 cups shredded Cuban Pork
4 deli slices Black Forest ham
4 deli slices Swiss cheese
4-6 dill pickle slices

To make sandwich, prehead oven to 350 degrees.  Cut bread in half lengthwise.  Butter inside of both halves. Layer pork, ham, cheese, and pickle on one side of bread.  Place top of bread on sandwich and press down.  Wrap in foil and bake for 20 to 30 minutes, or grill with butter in a skillet or pressed in a sandwich press.  Sandwich should be served hot with cheese melted so flavors can combine.