“There was a day, there was a time…

In my hometown where I used to stay
The name of the place is Augusta, GA”

A while back, I found this Cuban Sandwich recipe – so I slow-roasted some pork on the Big Green Egg and made a one minute video to show how it turned out.

Pressed Pulled Pork Cubano

Pulled pork layered on a crunchy Italian baguette, topped with thinly sliced pickles, sliced ham, baby swiss cheese and a nice slather of Carolina mustard barbecue sauce on each half of bread.

Ingredients:

18 oz pulled pork shoulder

My Sandwich Close-Up

4 Kosher Style Dill Pickles, sliced into thin strips
8 slices baby swiss cheese
1 Semolina or Italian loaf
4 oz thinly sliced Prosciutto
½ cup Deli-Sliced Peperoncini
Tin foil

Roasted Red Pepper and Pickled Garlic Aioli:
1/2 cup mayonnaise
1/2 cup roasted red pepper strips, drained
8 cloves spicy pickled garlic
Kosher salt and ground black pepper

Aioli Procedure:
Place first three ingredients in food processor fitted with the blade attachment and process until well blended. Add salt and pepper to taste.

Directions:
Preheat grill or skillet to medium-high. Slice bread horizontally. Brush each half of loaves with roasted red pepper and pickled garlic aioli. Layer ingredients as follows on the bottom half of both loaves: Pulled pork, prosciutto, pickle slices, peperoncini, and cheese. Close sandwich, slice into four even portions and wrap each portion loosely with 12 inch sheet of tin foil. Place two sandwich packets on preheated grill or skillet and place a large heavy skillet on top and press down to evenly distribute weight and cook approximately 4 minutes until cheese has melted and bread is lightly brown and crunchy. Repeat for remaining sandwich packets. Remove from foil packets and serve immediately.

————

Loosely wrap the assembled sandwich in a double layer of foil and place on a grill over medium heat with a heavy paving brick or cast iron skillet on top to create a makeshift panini press.   After approximately 4-5 minutes remove weight, flip sandwich, rreturn weight and continue cooking on the other side another 4-5 minutes.  Remove from heat and gently remove the foil.  Slice and enjoy!

“Well!  A beautiful tomorrow – just a dream away.  That says we’re going places.. there’s progress ahead!”

By yon bonnie banks and by yon bonnie braes,
Where the sun shines bright on Loch Lomond.
Where me and my true love were ever wont to gae
On the bonnie, bonnie banks O’ Loch Lomond.

Refrain:
O ye’ll tak’ the high road and I’ll tak’ the low road,
An’ I’ll be in Scotland afore ye;
But me and my true love will never meet again
On the bonnie, bonnie banks O’ Loch Lomond.

[youtube http://www.youtube.com/watch?v=Rjgs3pj_38k]

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