1 loaf Cuban bread, cut into 3–4 sandwich sections
4–6 tbsp butter, divided
8 oz Hillshire Farm® Deli Ham
8 oz Hillshire Farm® Deli Salami
1 lb pulled pork
8–10 slices Swiss cheese
Yellow mustard
Pickle slices (8–12 total)
1 cup frozen corn
1 cup black beans, rinsed and drained
½ red bell pepper, diced
½ yellow onion, diced
1 Roma tomato, diced
1 jalapeño, diced (remove seeds to reduce heat)
¼ cup chopped cilantro
Juice of 1 lime
⅓ cup mayo
1½ tsp Blackstone Street Taco seasoning
½ tsp garlic powder
½ tsp kosher salt (or to taste)
¼ tsp black pepper
Directions
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.
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.
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.
