For the pork butt:
Make a mixture with all of the ingredients listed and rub it over the meat, making about 10 slits on each side and filling these holes with the mixture. We let the pork butt rest for two days so all the flavors can come together. When ready, bake the pork butt for 6 hours at 250 degrees, and at the end, let it rest for about 30 minutes to let the juices flow. Shred it and reserve for later.
For the sandwiches:
Spread each side of the ciabatta roll with the mayo-mustard sauce, then place the ham, shredded pork butt and Swiss cheese; top with the pickle coins. Place sandwich in a panini grill — or sauté pan, pressing with a spatula to brown on both sides — until cheese is melted, then cut on the bias. Serve with chips or french fries. This recipe yields around 30 servings, so you'll have plenty extra to serve at a party or to freeze for later.
When I first took over Dogtooth Coffee Shop, my commitment to the community was to bring something new to the table. This is when I decided to present dishes that not only were delicious, but also had that Latin touch, following the new culinary trend. Plus it allows me to express my passion in the kitchen through my food. Hence this recipe for my style of a traditional Cuban sandwich, which has become a customer favorite. It has crunch and bold flavor, with a tangy kick from the pickles, making you crave more from the first bite.
As you can see, we have three different types of fats in this sandwich: the olive oil, mayonnaise and the natural fat from the pork butt. All play important functions. The olive oil stabilizes the mixture; the pork butt's natural juices add lots of flavor and moisture to the protein; and the mayonnaise serves as a shield for the sandwich when in the panini grill.
— Submitted by owner/chef Luis Pagan