Leftover Mojo Pork Cubanos
with citrus and avocado salad

Name: Leftover Mojo Pork Cubanos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 clove Shallots, diced; 1 Oranges, segments; 1 Avocados, sliced; 1 head Lettuce, butterhead or Boston leaf (sub any mixed greens), leaves torn; 3 tsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 2 Tbsp Oil, cooking; 1/2 cup Pickles, dill (opt), sliced; 3 Tbsp Mayonnaise; 1 Tbsp Mustard, Dijon; 10 oz Baguette, soft (look for a soft, not crusty variety; sub sandwich bread); ~3 cups Mojo pork (leftover from Tuesday) (sub sliced ham, 2 slices / serving); 4 slices Cheese, Swiss (sub provolone); 2 Tbsp Butter

Active: 30 Total: 30

Original GF Paleo Vegetarian

We could think of few better ways to use leftover Mojo Pork from earlier in the week than in these Cubano sandwiches with melted cheese and sliced pickles. This last appeared in a meal plan in 2019.
Smarts: To flatten these sandwiches like panini, we like to place a heavy skillet over the top while they're cooking. You can also use a panini press if you have one!

Dependency

Slow Cooker (or not) Mojo Pork Bowl

Ingredients

Metric

Servings:

Citrus and Avocado Salad:

Shallots - 1/2 clove , diced
Oranges - 1 , segments
Avocados - 1 , sliced
Lettuce, butterhead or Boston leaf (sub any mixed greens) - 1 head , leaves torn
Vinegar, red or white wine - 3 tsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, cooking - 2 Tbsp

Pork Cubanos:

Pickles, dill (opt) - 1/2 cup , sliced
Mayonnaise - 3 Tbsp
Mustard, Dijon - 1 Tbsp
Baguette, soft - 10 oz (look for a soft, not crusty variety; sub sandwich bread)
Mojo pork (leftover from Tuesday) - ~3 cups (sub sliced ham, 2 slices / serving)
Cheese, Swiss - 4 slices (sub provolone)
Butter - 2 Tbsp

Prep

Shallots - Dice shallots. (Can be done up to 5 days ahead)
Pickles - Thinly slice pickles (if not already sliced). (Can be done up to 5 days ahead)
Oranges / Avocados / Lettuce - Prep as directed.

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Make

Combine mayonnaise and mustard (portion for sandwiches). Slice bread in half and spread mayonnaise / mustard on the inside. Top the bottom half with leftover pork, pickles, and cheese. Add the top half of the bread. Slice assembled Cubano into smaller portions so that they will fit inside your largest nonstick pan.
Heat a nonstick pan (or use a panini press if you have one) over medium heat. Add butter and swirl it around in the pan until it melts. Add the Cubanos to the hot pan and place a heavy skillet on top. (Adding this weight on top is optional but will help to compress the sandwiches as they cook, like using a panini press.) When the sandwiches are golden brown on the bottom, flip them over and place the second skillet back on top. Continue cooking until the cheese is melted and the sandwiches are golden brown on both sides.
Just before serving, combine shallots with vinegar, mustard (portion for salad), and honey. Add oil while whisking. Toss oranges, avocados, and lettuce in dressing.
Serve sandwiches with salad on the side. Enjoy!

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