Sofrito Elote Cuban Sandwich

Directions

1. 1

   Preheat the Blackstone to medium heat. Add a thin layer of oil and cook the corn, onion, bell pepper, tomato, jalapeño, and black beans until softened and lightly charred, about 5–7 minutes. Transfer to a bowl, then mix in the mayo, Street Taco seasoning, lime juice, garlic powder, salt, pepper, and cilantro. Set the sofrito elote aside.

2. 2

   Season the pulled pork with salt, pepper, and garlic powder. Sear the pork, ham, and salami on the griddle for 1–2 minutes per side until lightly browned, then remove to a cutting board. Split the Cuban bread and spread butter on the cut sides. Toast cut-side down for 1–2 minutes or until golden.

3. 3

   To assemble each sandwich, layer mustard, Swiss cheese, pulled pork, ham, salami, a scoop of sofrito elote, pickle slices, and another layer of Swiss cheese. Place the top bread on and add more butter to a clean area of the griddle. Set the sandwich down, press with a sandwich press, and cook 3–4 minutes per side until crisp and melty.

4. 4

   Slice diagonally and serve immediately while hot.