The Buena Vista Sandwich Club
I add crispy skin to the classic Cubano for extra porky goodness and a little je ne sais quoi. Then I pour myself a mojito and dig in. —Aisha Tyler, The Great American Sandwich Show
Ingredients
- 2 Cubano rolls, split
- 1/4 cup butter, softened
- 2 tablespoons garlic aioli
- 1/2 cup sliced or shredded cooked pork
- 4 thin slices prosciutto
- 1/4 cup pickled red onions
- 1/4 cup pickled jalapeno slices
- 2 tablespoons crushed chicharron or pork rinds
- 4 slices Gouda cheese
Directions
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1Cut each roll in half; flatten slightly. Preheat griddle or pan. Spread softened butter over cut sides of roll and toast, cut side down on the griddle until golden brown, 2-3 minutes.
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2Spread toasted cut sides with garlic aioli. Layer cooked pork, prosciutto, pickled onions, jalapeno slices, crushed chicharron and Gouda over the aioli. Replace tops.
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3Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.
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