Cuban Panini with Quick Pickles for the true panini connoisseurs.
My husband’s all time favorite food is a good sandwich. Especially paninis. He will eat almost any kind of panini. And seeing that it was his birthday this week, I wanted to make him a special panini and I came across this recipe in the Shortcut Cooking magazine so I knew I had to try it.
I mean just the name of this panini sounds delicious. And the sandwich is fabulous too. Have you ever had pork marinated in orange juice and lemon and lemon juice? It’s totally divine! I’ve never had citrus flavored pork and I probably would have thought it weird before, but trust me, it works. It’s so good.
The recipe for the pork roast is probably enough for 8 sandwiches, but this meat was so good, that I made the 4 sandwiches and the leftover meat was gone in a few seconds, between my husband and my dog. Major competition there, if you know what I mean. When I make any kind of meat in the oven, this dog of mine parks herself in front of the oven and won’t move. She guards that oven with her life. But hey, that’s why I love her. 🙂 Her quirky personality.
Anyway if you don’t have a hungry dog and a hungry husband, you could actually have some left over pork roast and it will last in the fridge for about 3 days. It would make a perfect dinner served with some easy mashed potatoes or some grilled plantains and sweet potatoes for a true Cuban dinner.
Now if you’re making the paninis, I strongly suggest you use a good Ciabatta bread. It totally makes the sandwich. The cucumber and red onion salad that goes on these paninis, is unbelievably good, you could eat it just on its own.
This is a good panini. It’s so worth all the trouble.
- 1 lb boneless pork tenderloin
- 1/2 cup orange juice
- 3 tbsp lemon juice
- 1 tbsp soy sauce
- 4 cloves garlic minced
- 1 tsp dried oregano crushed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 1 tbsp lime juice
- 1 tsp fresh oregano
- 1 tsp sugar
- 1 long Ciabatta bread
- 4 oz sliced swiss cheese
- 1/2 recipe Cuban-style pork roast
Place pork in a large ziploc bag and set in a shallow dish.
Whisk together orange juice, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a small bowl.
Pour marinade over pork and seal the bag. Refrigerate for 3 to 24 hours.
Preheat oven to 375 F degrees.
Place pork in a baking dish and pour left over marinade over pork. Bake for 45 minutes to an hour.
Remove pork from baking dish and cover with aluminum foil. Let stand for 15 minutes before cutting.
Transfer about 1/2 of the roast to an air tight container and the other 1/2 use for paninis. Refrigerate roast for up to 3 days.
In a small bowl combine cucumber, onion, lime juice, oregano, and sugar; set aside.
Cut the Ciabatta bread in half horizontally. Top one slice of bread with half of the cheese and all of the pork. Place cucumber mixture on pork. Top with the remaining cheese and the second bread slice.
Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.