A Latin variation on a grilled ham and cheese sandwich, this undeniably satisfying dressed up Cuban sandwich will have your taste-buds dancing all day.  

CUBANO
Prepared in 15 minutes or less.

¾ lbs ground pork shoulder
4 oz Swiss cheese, grated
5 oz prosciutto 
1 tsp extra-virgin olive oil
1 Cuban bread or ciabatta loaf, halved crosswise and lengthwise
4 jalapeno peppers marinated in red vinegar 
6 pearl onions (from a jar)
3 bread & butter pickles
½ tsp Dijon mustard
Salt and pepper to taste

In a small bowl, add jalapeno peppers, pearl onions and 1 cup red vinegar.

Cover and marinate overnight.

Remove peppers from marinade and seed jalapeno peppers.  Cut into thin slices lengthwise making strips.  Set aside.

Warm ground pork in a small skillet until fully cooked.  Season with salt and pepper to taste.

Spread the inside of each piece of ciabatta bread with a touch of Dijon mustard and olive oil.

Layer ciabatta bread with grated Swiss, jalapeno strips, prosciutto, pickles and shredded pork.

Top with remaining baguette.  On high heat, add baguettes to a large skillet with a touch of oil.

Cook baguette until bread is golden and cheese melted (approximately 1-2 minutes each side).  Serve hot.  Serves 4.