I had made Aidells's Cuban Roast Pork and my intention was to eat the roast as straight-up leftovers and also to use a good portion of the leftover pork in sandwiches. As I'd made the roast, I was able to use the sauce remaining instead of making a Mojo Sauce specifically for sandwiches.
Two tablespoons of the sauce was warmed in a small bowl before mayonnaise was added and mixed.
Reminder to self: buy a small whisk.
An OC Baking Company hot dog bun was split in half and the mayo-sauce mixture was brushed over both halves.
Cuban Roast Pork slices were placed on a bread half and then topped with Serrano jamon, baby Swiss and red onions.
Fresh tomato slices and pepper rings were placed over the red onions.
The bottom half of the bun was placed over the top half. Once spread with butter, the sandwich was placed bottom-bun down in a skillet. The top bun was spread with butter and a cast iron skillet was used as a weight on the sandwich.
After 6 minutes, a couple minutes too long, the sandwich was flipped.
The cast iron weight was returned to the sandwich, but only for 3 minutes to finish.
Hello, yum! Even with a blackened bottom bun, this sandwich was tip-top. Brushing the bread halves with the sauce from the pork was key in this sandwich. Every bite was a kick in the palate with flavor; those bites that included pork roast crust was mind-blowing.
I'm not sure how to calculate the cost on this one since the pork roast was so huge and I didn't weigh the pork roast before slicing or the slices that went on the sandwich. Guessing? $3-4/sandwich. So totally worth it.
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