Fermentation as a means of preservation, allows us to carry summers harvest into fall and winter. Cucumber season always seems to us the shortest season, perhaps because we are so anxious to share our Spicy Sliced Pickles!
There are very few savory sandwiches that don't deserve these pickles, but this Cuban style sandwich was made for em'!
Prep Time: 15 minutes
Cook Time: 3-4 hours
2-3lb pork loin roast
1lb sliced ham
16oz Pangea Ferments Spicy Sliced Pickles
French bread - we used a large rustic loaf
Pork rub mix:
2tbsp ground mustard
2tbsp garlic powder
2 tbsp chili powder
1 tbsp smoked paprika
10 garlic cloves finely minced
Combine the ingredients for the pork rub mix and work around your roast. Heat a skillet with 2 tbsp of olive oil and place your roast in the pan. Sear each side for 2-3 minutes, until the garlic and spices brown/blacken. Take the roast off the stove and place in a slow cooker. Cover with water and on the low setting and let cook for 3-4hrs or until the internal temp reads 145deg. Alternatively you can cover the loin in an oven safe pan with 1 cup of water at 225deg (approx 2hrs per lb). The low and slow cooking gives you a tender pulled pork. When finished, let rest for 30min and shred the pork with a fork.
Grilling the sandwich: You can press this sandwich on on your bbq, a George Foreman grill or even in your fry pan. The idea is simply to toast the outside. If you've a panini press you've the perfect tool for this sandwich. Preheat what you've got.
Cut your loaf in half and layer in your mustard, pickles, swiss, ham and pulled pork. Lightly butter the outside of the bread. Press the sandwich onto your preheated tool for a minute on each side or until nice and toasty. Turn off the heat and let the sandwich rest in the warm space covered for a few more minutes to melt the cheese.