The Quintessential Cuban Sandwich
Serving Size / Yield
- 1 loaf crusty bread (a baguette works)
- 4 Tbs. mustard
- 2 lg. deli pickles, sliced thinly
- 12 slices ham (your choice, a honey glazed variety is my favorite)
- 4 C. shredded pork, cooked (could also use slices)
- 4 slices baby Swiss cheese
- 4 Tbs. butter
Slice the bread into 4 pieces, and cut those pieces partly in half. Don't slice all the way through, as you don't want the filling to fall out.
Spread one tablespoon of mustard on the bottom each sandwich, and layer an equal amount of deli pickles on top of the mustard. Place a slice of Swiss cheese on top of the pickles. Place three slices of ham on top of the cheese for each sandwich.
Finally, spread the butter on the top of the sandwich and top with pork. Close.
Heat a cast iron skillet or panini press. If using a cast iron skillet, place the sandwiches in and use a heavy object (I've used a brick wrapped in foil) to evenly weigh down the sandwiches. If using a panini press, it's much easier. Just place the sandwiches in it.
After about 5 minutes, the bread should be crusty and the cheese will be melted. At this point, the sandwiches are ready.
Slice the sandwiches on a diagonal and serve with some french fries and extra mustard.