I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.
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I have decided the best way to enjoy a pork Cubano sandwich is to go to Cuba and buy one! This recipe was a great disappointment to me. There is a possibility that I just don't care for pork Cubano sandwiches, as this is the 2nd one I have tried and did not like well enough to ever make it again.
My husband is a Connoisseur of Cuban sandwiches and he said I nailed it. Highly reccommend!
Tastes great. The mojo sauce on the bottom and the pickle on the top play off very nicely against the bland pork. Although it tasted just fine, it was way more squashed looking than the one in your photo! I wonder how they get the cheese to melt, but still have everything looking like it was never pressed?
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