The Buena Vista Sandwich Club

Name: The Buena Vista Sandwich Club
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
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

Total Time Prep/Total Time: 20 min.

Yield 2 servings

Test Kitchen Approved

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

Cut 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.
Spread toasted cut sides with garlic aioli. Layer cooked pork, prosciutto, pickled onions, jalapeno slices, crushed chicharron and Gouda over the aioli. Replace tops.
Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.