This afternoon, Smoke In Da Eye competition bbq team hits the road to Kansas City for the American Royal Invitational.  But before we take off, we wanted to share another great use for left over pulled pork -- The Porktacular Cuban Sandwich!

Check out the recipe below and be sure to keep an eye out here and on Twitter (@smokeindaeye) for periodic updates from Kansas City.  We will also be bringing back a ton of pictures and video so stay tuned!  Now on to the food...

Porktacular Cuban Sandwich
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 4



Ingredients:
18 oz pre-cooked pulled pork shoulder (available in meat section of most major grocery stores or prepare your own)
4 Kosher Style Dill Pickles, sliced into thin strips
8 slices baby swiss cheese
1 Semolina or Italian loaf
4 oz thinly sliced Prosciutto
½ cup Deli-Sliced Peperoncini
Tin foil

Roasted Red Pepper and Pickled Garlic Aioli:
1/2 cup mayonnaise
1/2 cup roasted red pepper strips, drained
8 cloves spicy pickled garlic
Kosher salt and ground black pepper

Aioli Procedure:
Place first three ingredients in food processor fitted with the blade attachment and process until well blended. Add salt and pepper to taste.

Directions:
Preheat grill or skillet to medium-high. Slice bread horizontally. Brush each half of loaves with roasted red pepper and pickled garlic aioli. Layer ingredients as follows on the bottom half of both loaves: Pulled pork, prosciutto, pickle slices, peperoncini, and cheese. Close sandwich, slice into four even portions and wrap each portion loosely with 12 inch sheet of tin foil. Place two sandwich packets on preheated grill or skillet and place a large heavy skillet on top and press down to evenly distribute weight and cook approximately 4 minutes until cheese has melted and bread is lightly brown and crunchy. Repeat for remaining sandwich packets. Remove from foil packets and serve immediately.


- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)