Cuban sandwich with roast pepper sauce

 

1 lb pork shoulder cooked

1/2 cup diced spanish ham

1 loaf ciabatta

5 slices swiss cheese

2 T. dijon mustard

3 sliced sweet pickles

3 sliced dill pickles

2 T. butter

Red pepper sauce

1 red bell pepper, sliced

1/4 onion

1 garlic clove

1 medium tomato sliced

1/4 tsp. smoked paprika

salt to taste

1T. mayo

For the sauce, heat oven to 350. Place all the veggies on a cookie sheet and brush with oil.  Cook until blistered. Cool and blend in food processor, then add mayo at the end.

Pork: options for this. Can roast at 250 for 5 hours with a bit of olive oil, salt, pepper, annato. Can pressure cook for 35 minutes with same seasoning and 1 cup of broth. Can sous vide at 135 degrees for 5 hours.  

Shred once cooked.

For jamon, you want to pan fry this until crispy with a little olive oil.

Slice ciabatta in half. Layer mustard, cheese, pickles, ham, and pork. I like cheese on both sides personally. Melt butter in a large frying pan and place ciabatta in (also can brush with butter and grill).  You want to press it down while cooking so place a cast iron pan or similar on top.  Flip after several minutes.  Slice and serve with roast pepper sauce.