1 Cuban crunchwrap
- 1 12-inch burrito size tortilla
- yellow mustard
- 2 to 4 slices of Swiss cheese (you'll need cheese twice in the recipe)
- 4 or 5 ounces pork, roasted or barbecued
- 1 6-inch corn tostada
- 3 slices of ham
- 5 or 6 pickle slices
- 1 teaspoon canola or vegetable oil
On a cutting board or clean, flat surface, lay down a 12-inch burrito tortilla and squirt or spread some mustard in the center. You can use your corn tostada for reference, but you basically only want to spread mustard and ingredients in a circle in the middle six inches of the 12-inch tortilla.
Add 1 or 2 slices of swiss cheese on top of the mustard (use half of your cheese here). Cover the cheese with 4 or 5 ounces of pork.
Top the pork with a crunchy tostada shell.
Add mustard to the top of the tostada and top that with folded over slices of ham. Shake off the liquid from 5 or 6 dill pickles and then add them on top of the ham.
Add the remaining slices of Swiss cheese on top of the ham and pickles and now it's time to wrap your crunchwrap.
Fold the sides of the flour tortilla up over the top, meeting in the middle. This below image shows a crunchwrap with cheddar cheese being folded, but it's the same concept.
Once folded, you can flip the crunchwrap over to retain the folds and shape.
Place a large skillet over medium-high heat. Add a teaspoon of oil.
Sear the bottom, folded side of the crunchwrap in the oil to seal in the goodness.
After 2 minutes, flip and sear the other side for 2 minutes. If either side isn't quite browned enough for your liking, you can flip and cook for an additional 1 to 2 minutes on each side.
After at least 4 minutes of cooking and when both sides of the crunchwrap have a nice browned exterior, serve and enjoy.