Cuban Panini

Difficulty: Medium | Makes: 4 Servings

Our Roland® Provençal Herb Dijon Mustard and Extra-Fine Cornichons offer an elevated edge to the classic Cuban Panini!


For the Roasted Pork

  • 1 1/2 tablespoons Roland® Five Peppercorn Blend
  • 3 tablespoons
  • 2 tablespoons cumin
  • 2 tablespoons dried oregano
  • 1/4 cup minced garlic
  • 2 cups lime juice
  • 1 cup cilantro
  • 1/4 cup mint
  • 1 4-6 pound bone in pork butt
  • Salt

For the Sandwich


For the Roasted Pork

  1. Mix the peppercorn blend, cumin, oregano, garlic, mint, cilantro, and lime juice in a blender to make the marinade
  2. Cut slits into both sides of the pork butt so it absorbs the seasoning. Season well with salt
  3. Transfer to a 6” deep half-size hotel pan or any deep oven-safe pan with a lid, such as a large Dutch oven. Cover with the marinade and massage it in. Marinate it for 8-10 hours or overnight
  4. After marinating, cover the hotel pan or Dutch oven with a lid and roast the pork butt at 250 degrees for 8-10 hours
  5. After roasting, use a pair of tongs to remove the bone and break up the meat add some of the cooking liquid to moisten and season with salt to taste

For the Sandwich

  1. To assemble the sandwich, butter both outside sides of the bread. Smear the inside of one side with some Dijon mustard. Top with 2-3 Swiss cheese slices. Brush the other side of the bread with Roland garlic oil and top with 4-5 slices of ham
  2. Add some of the roasted pork onto the cheese side. Close the sandwich and in either a panini press or a cast iron pan (with another pan with a weight on top to press it down), add 1 tbsp of butter. Add the sandwich and brush some softened butter on the other side
  3. Once both sides are toasted and the cheese is melted, open the sandwich and add the cornichon slices and pepperoncini. Cut in half on a diagonal and serve

In This Recipe

Five Peppercorn Blend

#70386 | 15.5 OZ.

Garlic Infused Oil

#70694 | 6.25 FL.OZ.


#46704 | 12 FL.OZ.

Whole Golden Pepperoncini

#45696 | 11.5 FL.OZ.