Name: Cuban Sandwich
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Yield: 8 servings
Cuisine: Caribbean, Cuban
Ingredients: 1-1/2 cups orange juice; 2 tablespoons lime juice; 2 teaspoons paprika; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 3 garlic cloves, minced; 1 boneless pork shoulder butt roast (3 pounds); 2 teaspoons salt; 1/2 teaspoon coarsely ground pepper; 1/3 cup olive oil; 1 large onion, sliced; 8 hoagie buns; 1/4 cup prepared mustard; 16 thin sandwich pickle slices; 1 pound thinly sliced deli ham; 16 slices Swiss cheese; 4 tablespoons butter, melted

This Cuban sandwich isn't your typical sub sandwich. With two kinds of pork, melted Swiss cheese, pickles and mustard pressed between two toasty pieces of bread, the picture-perfect Cubano will have you wanting more.

Ingredients

1-1/2 cups orange juice

2 tablespoons lime juice

2 teaspoons paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 boneless pork shoulder butt roast (3 pounds)

2 teaspoons salt

1/2 teaspoon coarsely ground pepper

1/3 cup olive oil

1 large onion, sliced

8 hoagie buns

1/4 cup prepared mustard

16 thin sandwich pickle slices

1 pound thinly sliced deli ham

16 slices Swiss cheese

4 tablespoons butter, melted

Instructions

1 Make the orange juice mixture

2 In a small bowl, combine the orange juice, lime juice, paprika, oregano, cumin and garlic. Set the bowl aside.

3 Brown the pork

4 Sprinkle the pork roast with salt and pepper. Select the saute or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat, and add the oil to the pressure cooker. When the oil is hot, brown the roast on all sides. Press cancel once you have finished browning the roast.

5 Pressure cook

6 Add the onion and pour the orange juice mixture around the meat. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on high for one hour. Then, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. Remove the pork and transfer it to a cutting board. Discard the liquid and onion. Let the pork stand for 15 minutes.

7 Prepare the hoagies

8 Meanwhile, cut each hoagie in half lengthwise, and flatten them slightly. Spread the cut sides with mustard.

9 Layer the Cuban sandwiches

10 Cut the pork into thin slices. Layer the pickles, pork, ham and cheese over the mustard. Replace the hoagie tops and brush them with butter.

11 Press the Cuban sandwiches

12 Cook the sandwiches in batches on a panini maker or indoor grill until the cheese is melted and the bread is toasted, five to seven minutes. Editor's Tip: Wondering how to make paninis without a panini press? Toast the sandwiches in a cast-iron skillet. Press them using a second skillet weighted down with a filled tea kettle or saucepan. Flip the sandwich halfway through to toast it on both sides.