Cuban Panini | Recipes | Roland Foods

Ingredients

• 1 1/2 tablespoons Roland® Five Peppercorn Blend (available on Amazon )
• 3 tablespoons
• 2 tablespoons cumin
• 2 tablespoons dried oregano
• 1/4 cup minced garlic
• 2 cups lime juice
• 1 cup cilantro
• 1/4 cup mint
• 1 4-6 pound bone in pork butt
• Salt
• 3 tablespoon Roland® Dijon Mustard (available on Amazon )
• 1 tablespoon Roland® Garlic Infused Oil
• 4 Roland® Extra Fine Cornichons , sliced thin lengthwise
• 4 tablespoons Roland® Golden Pepperoncini , sliced
• 8 slices sourdough bread
• 8 ounces Swiss cheese
• 6 ounces sliced ham
• 2 tablespoon butter
• Mix the peppercorn blend, cumin, oregano, garlic, mint, cilantro, and lime juice in a blender to make the marinade
• Cut slits into both sides of the pork butt so it absorbs the seasoning. Season well with salt
• Transfer to a 6” deep half-size hotel pan or any deep oven-safe pan with a lid, such as a large Dutch oven. Cover with the marinade and massage it in. Marinate it for 8-10 hours or overnight
• After marinating, cover the hotel pan or Dutch oven with a lid and roast the pork butt at 250 degrees for 8-10 hours
• After roasting, use a pair of tongs to remove the bone and break up the meat add some of the cooking liquid to moisten and season with salt to taste
• Once both sides are toasted and the cheese is melted, open the sandwich and add the cornichon slices and pepperoncini. Cut in half on a diagonal and serve