Pulled Pork Cuban Sandwich

I had my first Cuban Sandwich from a little BBQ shack in the Greek community of Tarpon Springs, Florida. I think the name was Archie's. Twenty two years later I can still taste the moist pork and unique Cuban flavorings. The Cuban Sandwich, originally the preferred lunch for Cuban factory workers in Havana, found its way to Florida with the Cuban immigrants and is now featured in hip BBQ joints nationwide. 

Thank to SmokeInDaEye, a popular and award-winning competition BBQ team from New York City  for bringing this delicious version of the Cuban our way. 

Ingredients:

18 oz pre-cooked pulled pork shoulder (available in meat section of most major grocery stores or prepare your own) or better yet, do your own pulled pork.
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.

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