Leftover pork shoulder Cubano

By Rodney Bowers
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  • 227 grams sliced Virginia ham
  • 3 tablespoons softened butter, for brushing
  • 6 15 centimeter soft baguettes, split lengthwise
  • 4 tablespoons good Dijon mustard, some for brushing
  • 4 tablespoons mayo
  • 340 grams thinly sliced left over pork shoulder
  • 227 grams thinly sliced Swiss cheese
  • 2-3 half-sour dill pickles, thinly sliced
  • 4 tablespoon sweet butter pickles


  1. Heat a large grill pan medium heat.
  2. Brush or spread softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
  3. When the bread is toasted, spread with mustard. Use as much as you like.
  4. Layer the pork, ham, Swiss, and sliced pickles. Top with the bread. Brush the top and bottom of the sandwich with butter.
  5. Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. Add some weight and press . If you have  a panini press, use that. Cook for about three to four minutes, then flip the sandwich and press again, and cook for another two to three minutes .You want to outside to be crisp and golden and the cheese melted.


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