Mexican Cuban Sandwich
A delicious update on the classic Cuban Sandwich. We are using pickled jalapenos and chipotle mayo in place of the pickles and mustard. Works great with leftover carnitas!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked carnitas or roast pork
- 4 ham slices
- 4 slices cheese
- 1/2 cup pickled jalapenos
- 3-4 tablespoons chipotle mayonnaise
- 2 bread rolls
- 1/2 cup mayonnaise
- 1 chipotle in adobo
- 1 tablespoon adobo sauce
- 1 garlic clove
- 1/4 teaspoon salt
- squeeze of lime
Instructions
- 1
(This recipe is using cooked carnitas from this slow cooker carnitas recipe but you can use any roast or pulled pork that is already cooked).
- 2
If you are warming up the carnitas, heat up a dollop of oil in a skillet over medium heat. Add a heaping cup of carnitas and cook until the underside is crisping up, approximately 5-7 minutes. You can add the ham slices to the pan for the last couple minutes of cooking if you want.
- 3
For the Chipotle Mayo, combine the listed ingredients in a blender or food processor. Taste for heat level and seasoning.
- 4
Each sandwich gets a layer of chipotle mayo, diced pickled jalapenos, cheese, pork or carnitas, and 2 ham slices.
- 5
Cook the sandwiches in a skillet over medium-low heat for 3-4 minutes per side. Press down on the sandwiches with a casserole dish or pan to compress them. You can also add a thin layer of butter to the skillet if you want to crisp up the edges of the sandwich.
- 6
Cut in half and serve immediately with the chipotle mayo and pickled jalapenos on standby to add to future bites if needed.