Slow Cooker Cuban Sandwiches with ginger-soy — Big Payoff
Slow Cooker Cuban Sandwiches: Make Slow Cooker Cuban Sandwiches with pantry staples, clear cues, and flexible swaps.
Ingredients
- 4 lb boneless beef roast instead of pork
- ½ cup orange juice
- 2 tbsp lime juice
- 4 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil optional for searing
- 4 tbsp melted butter
- ½ tsp garlic powder
Instructions
- Prepare the beef:
- Cut the beef into large chunks. (Optional: Sear in olive oil in a hot skillet until browned on all sides.)
- Make the marinade:
- In a bowl, mix orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Pour over the beef in the slow cooker.
- Slow cook:
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until the beef is very tender. Shred with two forks.
- Assemble sandwiches:
- Slice the bread loaves. Spread mustard on both sides. Layer with Swiss cheese, chicken ham, shredded beef, pickles, and another layer of cheese. Top with the other half of the bread.
- Butter the bread:
- Mix melted butter and garlic powder. Brush on the outside of the sandwiches.
- Toast the sandwiches:
- In a large skillet or sandwich press, cook each sandwich over medium heat until the bread is golden and the cheese is melted—about 3-5 minutes per side.
- Serve hot and enjoy with your favorite side!
- Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
- Kcal: ~950 per sandwich | Servings: 6