Classic Cuban Sandwich
Classic Cuban Sandwich
Prep Time: 10 minutes
Cooking Time: 10 minutes
Special Tools: A Panini press would help, but isn’t necessary
Feeds: 4 people
This is the perfect simple sandwich to put together and enjoy on the deck on a nice sunny day with a cold beer. A true Cuban sandwich usually only has mustard, but I like the addition of a little bit of mayo to help mellow out the mustard and provide even a little more richness.
4 ea. French sub buns, or Cuban loaves, but they’re hard to find
12 slices ham, I like black forest, but it’s not necessary
12 slices roast pork
12 slices Swiss cheese
4 ea. large dill pickles
½ cup regular mustard
¼ cup mayonnaise
TT S&P
Butter, don’t be shy!
- Remove the butter from the fridge to ensure it is soft
- If using the Panini press, plug it in and warm it up
- In a small bowl combine the mayo and mustard
- Using a knife or a mandolin, thinly slice the pickles into medallions
- Using a serated knife, slit your buns in half lengthwise
- Smear a tablespoon or so of the mayo mix on each side of all of the buns
- Now, lay the sliced pickles down, splitting them up evenly between all of the buns
- Place 3 slices of Swiss on each sandwich, followed by 3 slices of the ham and the roast pork
- If using a frying pan, place it on medium heat now
- Close the sandwiches and then smear the top generously with softened butter
- Place the buttered side down in the pan or on the Panini press
- Butter the top side generously
- If using the Panini press, press down the top and allow the bun to crisp up and brown nicely
- If using a frying pan, use a spatula to press down the sandwich and let the bun crisp up, it should take 2-3 minutes brown on either side
- If your timing is right the bun will be nicely browned while the meat is heated through and the Swiss cheese is nicely melted
Enjoy this sandwich with some plantain or Yuca chips and a cold frosty and it will be sure to hit the spot.
Who’s hungry?
