Cuban Sandwich Recipe

makes one huge sandwich

Supplies needed:

sandwich press OR a heavy cast iron pan or bacon press that fits within another skillet. (A Foreman or Fore0man type grill will work. You can also use an old cast iron clothes iron; just heat it up on a burner. It works for bacon, too.)

Ingredients:

8 inch length of Cuban bread (substitute a crispy-crusted, soft white French or Italian bread)
yellow mustard
dill pickle slices to cover evenly (about 8)
1/4 pound pork roast, sliced
1/4 pound baked ham, thinly sliced
1/4 pound Swiss cheese, thinly sliced

1. Slice any ingredients that need slicing, and prepare your bread by slicing it in half horizontally.

2. Assemble your sandwich. Spread the mustard evenly over both sides of the bread. Place the pickle slices over the bottom half so that they don't overlap. Arrange the roasted pork and then the ham evenly over the pickles. Cover generously with Swiss cheese, then replace top half of bread.

3. Grill and press your sandwich. This step is easiest with a sandwich press. You simply butter the press and make sure it is hot. Insert your sandwich. It is done when it is about 1/3 its original size, cheese is melted, and both sides of bread are golden brown.

If you do not have a sandwich press, you can use a heavy cast-iron skillet or cast-iron bacon press that fits nicely inside of a grilling pan or skillet (anything equally as heavy will do, so long as it is clean and will not melt! Wrap your heavy object in foil to keep it from sticking). Butter your pan and wait until it is hot over medium heat (medium-low for a gas range). Put your sandwich in the bottom pan and then press down on top of it with your cast-iron pan or bacon press. Turn once so that both sides are grilled evenly.

4. Cut in half and serve. (Or, alternately, the Cuban sandwich can be chilled after grilling and served cold).

While Cubans would never put mayonnaise, lettuce, onion, or tomato on this, I have. I've also used a sweet & hot mustard and a honey mustard. Cuban roast pork is different that most in the US are used to. Here is one recipe.