What’s that? You also think Cuban Sandos sound like exactly the start-of-the-week-pick-me-up you need??

 Traditionally, these tasty sandwiches are often pressed “a la plancha” (on a griddle) to push all of the fab flavors together. If you have a panini press, that might be a great final touch— and if not, just press down on your sando with a spatula to replicate the effect! Let those flavors meld together before the first bite 🙂 Alright Fam, time to assemble your sando! 

What’s in your bag:

• Ciabatta 
• Roast pork + bacon
• Caramelized onion mustard
• Swiss cheese
• Dill pickles 
• Red cabbage slaw 
• Honey mustard dressing
• Chipotle spiced steak fries

What you’ll need from home:

• 2 sheet trays lined with aluminum foil
• Bowl

Total prep time: 10-15 minutes

The Pork + Bacon + Fries

1. Preheat your oven to 375F.
2. Drizzle a sheet tray with olive oil and lay the pork + bacon on one side. Fries go on the other. Leave room for your ciabatta!
3. Heat in the oven for 10 minutes.
   1. While in the oven, slice your ciabatta in half.
4. Remove the sheet tray carefully from the oven and add your ciabatta. 
5. Pop the sheet tray back in the oven for 5 final minutes or until warmed to your liking!

The Slaw

1. Mix your slaw and your honey mustard dressing up in a bowl. Season with S&P to your liking.

The Rest 

1. Spread your caramelized onion mustard on each half of bread.
2. Layer one side with the pork + bacon and then the pickles. Add your cheese to the other side.  
3. Place your sando open face on that other sheet tray.  Put it in your 375F oven for just a couple minutes so the cheese is all meltyyyy.

Remove from the oven and close it up (press down on the top with a spatula for a minute or so if you want that panini effect). Plate your sando with some fries and slaw, and devour it all!