Grilled Cuban Sandwich Pockets
Get ready for the sandwich of summer. Grilled Cuban Sandwich Pockets start with delicious Rhodes dinner roll dough and are filled with juicy mojo pulled pork, salty ham, creamy swiss, lots of pickles and yellow mustard. Throw them on the grill for a few minutes and dinner is served.
Servings 6 servings
Ingredients
- 1 pound pork loin
- 1/4 cup olive oil
- 1 large orange, zested and juiced
- 1 lime, juiced
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 Rhodes dinner rolls, frozen
- 6 Tablespoons yellow mustard
- 24 slices smoked deli ham
- dill pickles
- 6 slices Swiss cheese
Instructions
- In a ziplock bag or container with a lid, combine olive oil, orange zest, orange juice, lime juice, chopped garlic, oregano, cumin, salt and pepper. Add the pork loin. Marinate 4 hours to overnight.
- Add pork and the marinade to a slow cooker. Cook on high for three to four hours, until the pork easily pulls apart.
- While the pork is cooking, rise the rolls according to package directions. If they rise before the pork is done, place them in the refrigerator until you're ready to use them.
- Once pork is ready, pull it apart with two fork and toss in the remaining liquid. Leave in slow cooker to keep warm.
- Preheat grill to 400 degrees F. Roll out two rolls into thin circles, abut 1/4-inch thick. Brush both with 1/2 tablespoon of mustard. One one dough circle, add a layer of pulled pork then top with two slices of deli ham, a few pickles and 1/2 a slice of swiss cheese. Add the second dough round with the mustard side onto the cheese. Pinch the edges together. Set aside and repeat with remaining ingredients.
- Brush both sides of the pockets lightly with olive oil. Place directly on the grill. Cook for 5 minutes per side. Enjoy right away.