Instant Pot Cuban Sandwiches

Pork:
1 tablespoon coarse, kosher salt
1 teaspoon coarsely ground black pepper, use less for finely ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Pinch of red pepper flakes
4 cloves garlic, finely minced
Juice of 2 limes, about 3 tablespoons
Juice of 1 large or 2 medium oranges, about 1/2 cup
½ cup chicken broth, only needed if using a pressure cooker
3 to 5 pounds boneless pork sirloin roast or pork shoulder roast, excess skin/fat removed, cut into 3- or 4-inch cubes

Sandwiches:
4- inch or so soft sub rolls or hoagie buns (see note)
Yellow mustard
Deli ham slices
Swiss cheese slices
Dill pickles, thinly sliced
Red onions, thinly sliced

For the pork, in a small bowl, mix together the salt, pepper, cumin, oregano, red pepper flakes, garlic, lime juice, and orange juice.

Place the pork in the bottom of the pressure cooker and pour the spice mixture and chicken broth over the top, tossing to evenly coat the pork. Seal the lid of the pressure cooker and cook on high pressure for 55 minutes. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.

Shred the pork into pieces and return to the slow cooker or pressure cooker (with any remaining juices) to keep warm while assembling the sandwiches.

For the sandwiches, slice each roll/bun in half lengthwise and spread mustard on both cut halves. On the bottom half, layer ham, Swiss cheese, shredded pork, pickles and onions. If desired, the sandwich can be grilled or pressed in a panini griddle for a hot, melty version (if doing so, slap cheese on both halves of the bread before assembling). Serve immediately.

Recipe and image from Mel's Kitchen Cafe

French Dip Sandwiches

2-3 lb beef chuck roast

1/2 cup soy sauce

1 - 15 oz can beef broth (1 3/4 cups)

1 bay leaf

1/2 teaspoon black pepper

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

hoagie buns

swiss cheese slices

Remove and discard the fat from the roast. Place the trimmed roast in an instant pot. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast.

Place lid on Instant Pot with steam valve closed. Set to "manual" for 70 minutes on "high" pressure. Once finished cooking, do a quick release.

Take the meat out and shred it, then return the meat to the pot on "warm" setting for 10-15 min. Remove meat from broth, reserving the broth.

Distribute the meat on hoagies and top with swiss cheese. Place under a broiler until the cheese is melted and the bread is toasted. 

Pour reserved broth through a fine mesh strainer, into a fat separator. Let the fat settle at the top for 5 minutes. Transfer the broth, without the fat, into bowls for dipping.

recipe and image adapted from ohsweetbasil.com

Chicken Salad Sandwiches

Everyone has their own way of making chicken salad, but this is how I like it (measurements are approximate):

1 lb. chicken, cut up or shredded (rotisserie is the best!)
2 stalks celery, diced
1/2 cup red onion, chopped
1/2 apple, diced
1/2 cup pecans, chopped
1 cup mayonnaise
1-2 tsp. lemon juice

Open-Faced Italian Subs

French or Italian bread loaf cut in half lengthwise
½ packet dry Italian dressing seasoning
1 cube butter, melted
2 types of sliced meat (ham, turkey, roast beef, salami, etc.)
Sliced tomatoes
Olives
Red onions
Shredded mozzarella cheese

Cut bread in half the long direction. Spread with mixture of Italian dressing and melted butter. Add meat. Spread on remaining dressing mixture. Add tomatoes, olives and red onions. Cover with cheese. Bake at 375° for 12-15 minutes on a foil-covered cookie sheet.