Cuban Sandwiches with Green Chile au Jus
- Shredded pork
- 1 can pillsbury refrigerated country Italian loaf
- 1/2 tsp. ground cumin
- Chopped Cilantro
- 2 tsp. minced garlic
- Sliced ham
- Pepper jack cheese slices
- 1 can beef broth
- 1 can chopped green chiles
- 1/2 tsp. beef bouillon granules or more...to taste
Heat oven to 350 degrees.
Spray cookie sheet with cooking spray.
Cook the pork. Drain juice into blender. Shred the pork, set aside.
Unroll the dough into 1 large rectangle.
Cut in half making two seperate rectangles (about 9"x7" each).
Sprinkle each rectangle with 1/2 tsp. cumin and 1 tsp. garlic. Divide the ham, cheese, and pork between each...kinda leave a couple inches around all sides.
Bring long sides up to meet in the middle and pinch together. Pinch the ends. Using a spatula, carefully flip it over onto the cookie sheet.
Cut a few slices in the top to let steam escape.
Bake for 25 to 30 minutes.
Meanwhile, dump the broth and can of chiles into the pork juice that it is the blender. Blend it up! Heat in the microwave before serving with sandwich.