Jamon Panini with Espresso Mustard


For Panini:
1 loaf Cuban bread, cut into 4 equal portions, halved lengthwise
2 tablespoons mayonnaise
1 (20-oz) jar sandwich sliced Kosher dill pickles
1/4 pound Capicola, sliced thin
1/4 pound Maple Glazed Honey Coat Ham, sliced
1/2 pound Mojo roasted pork shoulder, shredded
4 oz Muenster cheese, sliced
4 tablespoons butter, melted

For Espresso Mustard:
3 tablespoons mustard seeds
1 teaspoon celery seeds
2 tablespoon tarragon vinegar
1/2 cup cold brewed espresso
3 tablespoons whole grain French mustard
Kosher salt and fresh ground black pepper


Preheat panini press (or grill pan and bacon press) over medium heat.

Build sandwiches starting with mayonnaise on both the bottom and underside of each section of Cuban loaf. On the bottom half of the bread shingle an even amount of pickles, Capicola, ham, and lastly the shredded Mojo pork. Layer the sliced Muenster cheese over the pork and top with the other half, pressing gently to secure the filling.

Brush each sandwich with melted butter; lay sandwiches, butter-side down, on hot panini press (or grill pan) brush with butter and carefully lower lid (or press with bacon press.) Cook until golden brown and crispy, 3-5 minutes. Repeat until all sandwiches are cooked. Let cool slightly; cut on a perfect bias.

In a 2-cup sauce pan on medium heat, toast mustard and celery seeds for 2-3 minutes, do not burn, remove from heat. Pulse seeds coarsely in a spice grinder and return to pan over medium heat. Add vinegar, reduce until almost dry and add cold brewed coffee. Stir well to fully incorporate; let sit 10-20 minutes. Stir in whole grain mustard, season with salt and pepper. Serve in a ramekin with sandwich.