As the winter continues I find the dinner’s that sound the best to me are the warm, creamy, soups that make you feel like you want to curl up by a fire and do nothing. The other night my son said, “Mom, can we PLEASE not have soup for dinner this week” I then realized that we had soup nearly every night the previous week and so I vowed I would try to get out of my winter-soup-rut and try a few different recipes. I had leftover shredded pork in my freezer and decided to spruce up an old favorite sandwich and make these Cuban Sandwiches something extra special. A traditional cuban has pork, ham, pickles and mustard. I love mustard, but I wanted to go with a sauce that had a creamy flare so we used the mayo from the Spicy Gyros and it was perfect! The different flavors all together made for a flavorful, filling sandwich for any day of the week…and any time of the year 😉
Cuban Pork Sandwiches
  1. 2 cups shredded, cooked pork
  2. 6 slices of ham
  3. 6 slices of provolone cheese
  4. 2 tomatoes, sliced thinly
  5. 6 pieces lettuce, torn
  6. 6 hoagie buns
Cuban Mayonnaise
  1. 1/2 cup mayonnaise
  2. 1/4 cup sour cream
  3. 2 Tbs. dijon mustard or ground spicy mustard
  4. 3 dill pickles, chopped
  5. 1 tsp. horseradish
  6. Salt and pepper to taste
  7. Dash cayenne pepper
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  1. Cook the pork roast on low for 6 hours or until tender. Remove the pork from the juices, shred and remove all fat. Return the pork to crockpot and season to taste and keep warm until ready to assemble the sandwiches. Slice open each hoagie bun. Place a slice of ham, a 1/2 cup of shredded pork, and a slice of cheese on one half of the hoagie bun. Place the loaded bun on a cookie sheet and broil for one minute or until the cheese is lightly golden brown. Make sure to stay close it will cook quickly. Remove the sandwiches and spread a generous portion of the Cuban mayonnaise onto the bun. If desired, top with tomatoes and lettuce.
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