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There is a restaurant in Kennesaw GA that is absolutley fabulous. It isn’t a world renowned place, just a small little place with big personality. Papi’s is one of those treasure’s that you just happen upon, because someone told you about it. My someone was my sister and one night we RACED (shhh, don’t tell anyone that) through 2 states to get there before they closed just so I could try it. We were traveling and trying to decide what to have for supper and she started telling me about Papi’s, then I had to have it. So drive fast I did. We got there with 8 minutes to spare and being the gracious folks they are…they stayed and fed us. Once you visit, you will be going back, again and again. They have several locations, but Kennesaw is the closest to us. It is a good thing that they aren’t that close because if they were, that is where I would be every single day eating lunch. Every. Single. Day.
Sigh. I could live there. And eat fried plantains, which are actually called Tostones. And Cuban sandwiches. And Ropa Vieja. An well, everything else on the menu. So far I have loved everything I have had there.
I went on a mission. Since I can’t eat there everyday, and actually only make it there once or twice a year, I needed to make a sandwich that would compare to Papi’s Authentic Cuban Sandwich. The thing about making a similar one…they use a secret sauce. So, I played around with what might work for quite some time and finally…I got close!! I had the whole family over and all 12 of us agree…it is GOOD! Really good. And since it is a little different from Papi’s, it needed a name that was a little different. Hence, The Ricky Ricardo was born!! I love watching Lucy and Ricky. No matter what kind of day you have had, a little Lucy and Ricky make it instantly better…and so will this sandwich!
I started with a Boston Butt pork roast. Simply place the whole roast in a crock pot and cook on high for about 5 hours or low for 10 hours with 1/2 a bottle of Goya Mojo marinade. Once it is fully cooked remove from slow cooker, discarding all the juices. Shred the meat and return it back to the slow cooker and pour the other 1/2 bottle of marinade over the meat, cook on low until ready to serve.
Then you need to mix up the spread.
Mix 1/4 cup mayonnaise, 1/4 cup mustard (I use spicy brown but any kind will do) and 1/2 Tablespoon Apple Cider Vinegar.
Make sure it is well blended.
Now, for the sandwich itself!!
You are going to need bread. And for me that is the hardest ingredient to find. I know that Publix sells Cuban bread, but alas, here in the boonies we do not have a Publix close by. In Dalton there does happen to be a Cuban bakery, but they were closed the 2 times I went by there. So after some research I found that Italian bread most closely resembles Cuban bread. So I went to the grocery store to grab some Italian bread…which they were out of. UGGGGG. I ended up with Bolillo Rolls, which are a Mexican roll that looks like a torpedo.
After you find the bread, you will need the pulled pork that you cooked, the sauce that you mixed up, some black forest ham and Swiss cheese. Assemble the sandwich by slathering some spread on one or both sides, layer some ham, cheese and pulled pork and put it all together.
After you assemble the sandwich you need either a panini press, a George Foreman type grill or a frying pan with a brick wrapped in aluminum foil. Because you need to press it down in the grill and brown both side of the sandwich.
The last, but most certainly not least…
Gather around the table and enjoy!!
The Ricky Ricardo
Cuban Bread (or read above for alternatives)
1 pound black forest ham
sliced Swiss cheese
Boston butt, any size will do
1 bottle Goya Mojo marinade, halved
1/4 cup mayonnaise
1/4 cup mustard, I use spicy brown but any will do
1/2 Tablespoon Apple Cider Vinegar
Cook the Boston Butt in a slow cooker with 1/2 bottle of Mojo marinade for 5 hours on low or 10 hours on high. Remove the meat from the slow cooker and discard all the juices. Shred the meat, return to the slow cooker with the other half of the marinade and cook on low until ready to assemble sandwiches.
TO make the sauce, mix 1/4 cup mayonnaise, 1/4 cup mustard and 1/2 Tablespoon apple cider vinegar and set aside.
Assemble the sandwiches by spreading some of the sauce on the inside of the bun, layer ham, cheese and pulled pork. Top with other half of bread. Place in a Panini press, George foreman type grill or in a frying pan with a brick (wrapped in foil) on top and cook until both sides of the bread are browned.
Serve and enjoy.
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