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Grilled Cilantro Chimichurri Cuban Panini

Spicy cilantro chimichurri layered between pulled pork, ham, pickles, mustard, and cheese makes this grilled Cuban panini better than the rest!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Sandwiches

Ingredients

  • 1 1/4 Cup Packed Fresh Cilantro Leaves
  • 1/2 Cup Olive Oil
  • 2 Tablespoons Red Wine vinegar
  • 2 Cloves Garlic roughly chopped
  • Pinch of Crushed Red Pepper Flakes
  • 1/4 Teaspoon Ground Cumin
  • 1/2 Teaspoon Salt
  • 4 Ciabatta Bread Rolls
  • 2 Cups Pulled Pork I like this Trader Joe's variety
  • 4 Slices of Swiss Cheese
  • 1/4 Cup Yellow Mustard
  • Pickle Slices
  • 8 Slices of Ham

Instructions

  1. Combine the cilantro, olive oil, red wine vinegar, garlic, red pepper flakes, cumin, and salt in a food processor. Puree until a semi-chunky, pesto-like sauce forms. Scoop out into a small bowl and set off to the side.
  2. Preheat the grill to high heat/flame while you assemble the sandwiches.
  3. Slice each sandwich roll in half width-wise. Spread an equal bit of mustard on each bottom slice and an equal bit of chimichurri on the top slice.
  4. Cover the chimichurri with a slice of Swiss cheese and then cover the bottom mustard half with a few pickle slices. Layer two ham slices on top of the pickles and then about 1/2 cup of pulled pork over the cheese.
  5. Fold top half over the bottom half.
  6. Spray the grill with a little non-stick cooking spray. Place two sandwiches on the grill at a time, top side down. Cover with a cast iron skillet. Press down slightly.
  7. Cook for three-five minutes until charred and golden. Flip sandwich.
  8. Cover with cast iron. Cook for another 3-5 minutes. Remove from heat and do the same with two remaining sandwiches.
  9. Let panini's rest for 5 minutes before slicing or eating. Serve with more chimichurri on the side for dipping.