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Mojo-marinated pork shoulder slow-roasted and thinly sliced, layered with glazed ham, Genoa salami, Swiss cheese, pickles, and mustard on a Ketonia roll, pressed in butter until golden and melty.
Ingredients
Equipment
Method
- Marinate pork shoulder in Goya mojo marinade with bay leaves in a zip-lock bag overnight.
- Roast pork at 325°F for 3 to 4 hours until fork-tender. Let rest, then slice very thin.
- Make rolls: prepare dough per directions. Divide into 6 oval-shaped rolls, rise 30 to 40 minutes, brush with egg wash, bake at 375°F for 15 to 18 minutes. Cool.
- Slice rolls lengthwise. Layer ham, roast pork, salami, and Swiss cheese. Add pickles and mustard.
- Butter a hot skillet or panini press and cook sandwiches until golden brown and melty on both sides, pressing down firmly. Serve immediately.
Nutrition
Notes
The mojo marinade is the key – Goya makes it easy. Pressing the sandwich hard is essential for the authentic Cuban experience. Nutrition is estimated per sandwich.
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