I’ve been going through recipes I’ve pulled from magazines and stored in folders. Jeff Mauro, of Food Network’s ‘The Kitchen,’ shared this recipe in the September 2016 Food Network Magazine. You can find the recipe here: Jeff Mauro’s Slow-Cooker Cuban Sandwich.
The reason I can’t share a photograph of the sandwich is it was quickly consumed within minutes of being put on the table. The recipe is easy and only takes a bit of final preparation to serve. The sandwich is hearty and perfect for this time of year. My sons and daughter-in-law tailgate for the Eagle’s games in Philadelphia, and they are going to take it with them for one of the games.
Here are the changes I made to the recipe. Instead of a pork shoulder, I used three pork tenderloins. I substituted 2 tsp. garlic powder for the minced garlic. I only needed one small red onion and served that and the pickle on the side since some of the family dislike them. I put condiments on the table with the sandwich, but it was so juicy I don’t think anyone used them. I used three 12 inch torpedo rolls instead of two and still had a bit of pork left over for the next day. I used thinly sliced swiss cheese since some of the children aren’t that fond of the flavor. I buttered the sliced torpedo rolls and put them in a hot oven for a few minutes before assembling. The inner portion was moist and the edges had a nice crispiness to them. This is a fabulous recipe. Give it a try.
2 thoughts on “Pots & Pans – Slow-Cooker Cuban Sandwiches”
Cubans are one of my favorite sandwiches. When we are in the North Carolina mountains we can’t get cuban bread, so I use an Italian loaf, cut a sandwich length, build the sandwich then place it in a cast iron skillet and press it with an 8 inch plate or a smaller cast iron pan. Delish! Glad you enjoyed yours.
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I’ve also used Italian loaves for sandwiches. The torpedo rolls were a good substitute. I can’t wait to have this sandwich again.