Using a pressure cooker (or Instant Pot) as a shortcut for juicy, tender shredded beef makes these Cuban Beef sandwiches so easy.
Adapted from Bobby At Home: Fearless Flavors From My Kitchen by Bobby Flay. Copyright © 2019 by Bobby Flay. Used with permission by Clarkson Potter. All rights reserved.
- ¼ cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- ¼ cup cooking liquid from Instant Pot Ropa Vieja (shredded beef), including some of the capers, olives, and herbs
- 2 long soft hoagie rolls, split
- ¼ pound Manchego cheese, coarsely grated or thinly sliced
- 2 cups Instant Pot Ropa Vieja (shredded beef), heated
- ⅓ cup Pickled Red Onions
- 2 tablespoons unsalted butter, softened
- Plantain chips, for serving
Combine the mayonnaise, mustard, and cooking liquid in a small food processor and process until smooth. Scrape into a bowl, cover, and refrigerate for at least 30 minutes and up to 1 day.
Spread the mayonnaise mixture over the cut sides of each roll. Add 2 slices of the cheese to each. Divide the beef evenly between the rolls and top with the pickled onions. Close the rolls.
Heat a cast-iron pan over low heat until hot to the touch or heat a panini press according to the manufacturer's instructions. Wrap a brick in two layers of heavy-duty aluminum foil. (If you don't have a brick, use a heavy pan or bacon press.) Brush the top of each roll with 1 tablespoon of the butter and place the sandwiches in the pan, buttered-side down, and set the foil-wrapped brick or pan on top of them (or put them in the panini press and cook according to the manufacturer’s directions). Cook, turning the sandwiches halfway through, until the bread is golden brown on both sides and the cheese has melted, about 6 minutes. Serve with the plantain chips.