Dinner, Lunch

Mini Citrus Honey Mustard Cuban Sandwiches

Step 1 of 6

Place the pork butt, garlic, lime juice and zest, orange juice and zest, grapefruit juice, brown sugar, oregano, olive oil, and salt in a large resealable plastic bag. Rub the outside of the bag until the pork is evenly coated with the marinade. Place pork in the refrigerator to marinate for 1–2 hours.

0.9kg pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
120ml Dijon mustard
60ml honey
57g plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

2 pounds pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

Step 2 of 6

When marinating is complete, place the pork and the marinade in the pot.

0.9kg pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
120ml Dijon mustard
60ml honey
57g plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

2 pounds pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

Step 3 of 6

Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set the time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).

0.9kg pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
120ml Dijon mustard
60ml honey
57g plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

2 pounds pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

Step 4 of 6

While the pork cooks, prepare the citrus honey mustard. In a small bowl, add the Dijon mustard, honey, 1 tablespoon orange juice, and yogurt. Whisk until combined.

0.9kg pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
120ml Dijon mustard
60ml honey
57g plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

2 pounds pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

Step 5 of 6

When cooking is complete, carefully shred the pork. On the bottom half of the roll, spread a generous layer of citrus honey mustard, followed by pork, ham, and cheese. Top with top half of roll.

0.9kg pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
120ml Dijon mustard
60ml honey
57g plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

2 pounds pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

Step 6 of 6

Take your sandwich to the next level by pressing it in a sandwich press or heating it on a stove top until toasted on both sides.

0.9kg pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
120ml Dijon mustard
60ml honey
57g plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

2 pounds pork butt, cut in 4 large pieces
4 cloves garlic, peeled
1 lime, Juice and zest
1 orange, Juice and zest - divided, reserve 1 tablespoon juice
Juice of 1 grapefruit
1 tablespoon brown sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup plain Greek yogurt
16 mini sandwich rolls
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half

Compatible with

Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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