Grilled Cuban Bunini Sandwich

They say the key to a good Cuban sandwich is soft bread; we say Ball Park® Buns fit the bill. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 897 Calories

Ingredients

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 2 teaspoons ground cumin
• 8 slices Swiss cheese
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper
• ½ cup sliced red onion
• olive oil
• 1 lime, zested and juiced
• 1 orange, zested and juiced
• 1 tablespoon kosher salt
• 3 pounds pork shoulder
• 1 yellow onion, sliced
• 4 Ball Park® Hamburger Buns
• Dijon mustard
• 12 slices dill pickle
• Cuban pulled pork (recipe below)
• 8 slices Black Forest ham
• 5 whole garlic cloves, peeled

Recipe Instructions

Step 1

Preheat a panini press according to manufacturer's instructions.

Step 2

Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.

Step 3

Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.

Step 4

Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese.

Step 5

Brush outsides of buns with olive oil and place in panini press until cheese is melted.