Cuban Sandwich
A good Cuban sandwich really scratches your itch if you’re a fan of succulent pork, melted cheese and the pop of pickle and mustard. I love to make my own Cuban bread for these sandwiches. They’re easy to make and can be baked and frozen weeks in advance of your Cubano fix. Use leftover roasted pork or dive in deep and make the Cuban Mojo Pork to really make a heavenly toasted sandwich. For vegetarians, substitute marinated grilled Portabello mushrooms or any sautéed mushroom for that matter. Serves 6
Ingredients
- 3 loaves Cuban bread*, 10” length or ciabatta
- Yellow mustard, to taste
- 12-15 long slices dill pickle
- 18 thin square slices Swiss cheese, cut in half into triangles
- 30 thin slices roast pork (shoulder or tenderloin), see Cuban Mojo Pork Shoulder Recipe
- 12 thin slices smoked ham
- Softened butter
Directions
1. Cut the bread in half lengthwise. Spread a thin layer of yellow mustard on the cut sides.
2. Top cut bread halves with 6 triangles each of swiss cheese.
3. Top the bottom half of bread with 4 to 5 long slices of dill pickle, 10 slices of roast pork, 4 slices of ham. Close the sandwich with the top half of the bread. Spread the top of the bread with butter.
4. Heat a skillet, griddle or sandwich press over medium-high heat. Add the sandwich buttered side down and spread the bottom of the bread with butter. Place a heavy weight on top of the sandwich, like a cast iron sandwich press, to press the sandwich.
5. Cook for about 4-5 minutes, flip and cook until the cheese is melted, and the bread is toasted, 4-5 minutes more. If bread is toasting too quickly reduce the heat.
Recipe: Cuban Mojo Pork Shoulder
The cast-iron sandwich press may be purchased from The Vineyard Kitchen Larder.