Cuban Beef Sandwiches Made With Instant Pot Shredded Beef | Bobby Flay

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.