The Buena Vista Sandwich Club
2 servings

Add crispy skin to the classic Cubano for extra porky goodness.

2 Cubano rolls, split
1/4 cup butter, softened
2 tablespoons garlic aioli
1/2 cup sliced or shredded cooked pork
4 thin slices prosciutto
1/4 cup pickled red onions
1/4 cup pickled jalapeno slices
2 tablespoons crushed chicharron or pork rinds
4 slices Gouda cheese

Cut each roll in half; flatten slightly. Preheat griddle or pan. Spread softened butter over cut sides of roll and toast, cut side down on the griddle until golden brown, 2-3 minutes.

Spread toasted cut sides with garlic aioli. Layer cooked pork, prosciutto, pickled onions, jalapeno slices, crushed chicharron and Gouda over the aioli. Replace tops.

Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.