Cuban Sandwich

The combination of all the meats and cheeses wouldn’t be the same without those pickles.

Next to the Rueben, the Cuban sandwich is likely my most favored sandwich. The combination of flavors and warmth is perfection. But there is method to all that deliciousness.

Software

·         4 rolls (if you can find Cuban bread, use that. Otherwise, hoagie/sub rolls will work just fine)

·         ¼ cup mayo

·         ¼ cup mustard

·         1 lb. Swiss cheese, sliced

·         1 lb. smoked ham, sliced

·         1 lb. pork loin, sliced

·         8 sandwich sliced dill pickles

·         1 T. butter, melted

Method

1.       Heat up a sandwich press/indoor grill/cast iron skillet to medium high heat. If you use the indoor grill or skillet method, you will need something heavy and heat proof to use on top, preferably another cast iron skillet.

2.       Mix the mayo and mustard together.

3.       Split the rolls and spread the mayo/mustard mixture on both halves. You won’t need too much but don’t spread it too thin.

4.       On the bottom half, place one layer of Swiss cheese. Top it with ¼ of the ham, then ¼ of the pork loin. Place two of the pickle slices on top of the pork and close the sandwich with the top half.

5.       Brush the top with the melted butter. Place on the press/grill/skillet. Close, applying pressure to the top to compress the sandwich down. Keep the pressure on for about six minutes.

6.       Remove and let it rest for about a minute. Cut diagonally (the most delicious of the directions) and serve.

7.       Enjoy.

Variants

The bread is a big deal with this sandwich. I’ve only been able to find Cuban bread in very small bakeries. Don’t go with a French roll or sourdough roll. The French roll will be too sturdy, and the sourdough will change the flavor dramatically. Sub rolls or hoagie roll will work. No sesame seeds on the rolls either. This sandwich pairs very well with a Mojito. Just a suggestion.