The Cuban sandwich is a wonderful combination of flavours and textures. For this version we use a commercially available bread wrap. The pork filling is slow roasted and by using a Crock-pot, a perfect result it easily achieved. Pork recipe follows below.

Ingredients:
1 FlatOut bread wrap
2 pcs Ham, thick sliced
8oz. Pork, shredded (slow roasted)
2 pcs Cheese, Colby Jack sliced
1 lg. Dill Pickle, Sliced
1 tablespoon Roasted garlic & red Chile mustard
1 teaspoon Mayonnaise
1 teaspoon butter, softened

Directions:
Butter one side of FlatOut bread wrap. Place butter side down in a skillet or grille pan. Place the cheese on one half of the bread wrap. While the cheese is beginning to melt sear the ham slices in the pan and place on top of the melting cheese. Spread spicy mustard on the ham and spread out 6 to 8 ounces of roasted pork over the mustard. Sliced dill pickles go on top of the roasted pork. Spread the Mayo on the opposite half of the bread wrap and fold over. Transfer to a cutting board and slice the sandwich in half.

Serve with some tortilla chips, black bean dip, and plenty of hot sauce.

From The Last Bite