Cut bread halves lengthwise, cutting to but not through opposite side. Spread mustard on cut sides of bread. Layer with Baked Pork Loin Roast and next 3 ingredients. Close sandwiches, and spread outsides with butter.
Place 1 sandwich in a hot, large skillet over medium heat. Place a heavy skillet on top of sandwich. Cook 2 to 3 minutes on each side or until cheese is melted and sandwich is flat. Repeat with remaining sandwich. Cut each sandwich in half, and serve immediately.
*1/3 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
I am not the kind of cook that can always make the same thing for dinner. That means I am constantly on the lookout for interesting and new things to try out with my family. Tonight these were on our dinner table and I have to say they were quite delicious. My husband always orders the Cuban when we go to his favorite restaurant, but he said these top his usual! Next time, the only change I would make is to use spicy mustard because I thought the sandwiches could use a little more zip. Outside of that--yummy!
Good summertime sandwich recipe. I roasted the pork roast and used a picnic ham from Publix and this turned out great. Couldn't find soft cuban bread but used hoagie rolls and they were a bit too crusty. Might try a softer roll next time. Made 8 sandwiches on cookie sheet and placed cookie sheet over them and smushed down. Wrapped each in tin foil and served poolside. They stayed warm for a long time. Guests loved the change. Load on the mustard and always use the pickles. De-lish with kettle chips and lemonade.