Boulart's Havana hoagie

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The air might be getting a bit brisk in the morning, but summer isn't over yet, and there are still a lot of outdoor lunches to be had, whether it's on the patio or in the park on a picnic. Either way, this Havana hoagie from Boulart and chef Rodney Bowers is a great way to enjoy Boulart's breads and it hits the spot for your Cubano craving.

butter, as needed
2 6, sliced in half
2 tbsp mayonnaise with a pinch of cumin
2 tbsp Dijon mustard
4 oz. Swiss cheese
8 oz. fresh roasted sliced pork loin or leftover pork roast
4 oz. Black Forest ham
4 dill pickles, sliced thin lengthwise
olive oil

Brush insides of each roll with a tablespoon of butter. 

Spread mayo on one side and mustard on the other.

Layer the Swiss cheese on each side of the bun then layer each with half of the pork tenderloin, half of the ham and half of the pickle slices.

Press together and brush top and bottom of bun with olive oil. Repeat for the second sandwich.

Heat a panini press to medium high and grill sandwiches until heated through and cheese is melted. 

Slice and serve.