Cuban Sandwich
Layers of roast pork, ham, Swiss cheese, and pickles get pressed on buttery Cuban bread until the cheese melts and the crust turns golden and crackly. It's a lunch counter classic that rewards patience in the roasting and confidence at the press.
Ingredients
- 1 loaf (about 20 inches) cuban bread or soft italian bread, split lengthwise
- 1/4 cup yellow mustard
- 2 tablespoons mayonnaise
- 3/4 pound thinly sliced roast pork
- 1/2 pound thinly sliced deli ham
- 8 slices swiss cheese
- 1 cup dill pickle slices
- 4 tablespoons unsalted butter, softened
Instructions
- Cut the loaf into four 5-inch sections, then split each section horizontally without cutting all the way through.
- Open each piece of bread and spread 1 tablespoon of yellow mustard evenly on the inside of the top half.
- Layer on each bottom half: 2 slices Swiss cheese, 3 ounces roast pork, 2 ounces ham, and a layer of dill pickle slices, then close the sandwich.
- Spread 1/2 tablespoon of softened butter evenly on the outside top and bottom of each sandwich.
- Heat a panini press or heavy skillet over medium heat for 2 minutes until hot.
- If using a skillet, place the sandwich in the pan and set a heavy pot or another skillet on top to press it flat.
- Cook for 3 to 4 minutes on the first side, pressing down occasionally, until the bread is deep golden brown and crisp.
- Flip the sandwich carefully and press again, cooking 3 to 4 minutes more until the second side is golden and the cheese has fully melted (check by pressing the center; it should feel soft and gooey).
- If the bread browns before the cheese melts, reduce heat to medium-low and cover the pan loosely with foil for 1 to 2 minutes to trap heat.
- Transfer to a cutting board and let rest for 1 minute so the cheese sets slightly and doesn't spill out.
- Slice each sandwich diagonally in half and serve immediately while hot and crisp.
Why You'll Love This
- Crisp, buttery pressed crust with a molten cheese center
- Classic combination of two pork proteins plus tangy pickles
- Comes together fast if you buy roast pork from the deli
Pressing with a heavy pot instead of a panini press works just as well as long as you apply steady, even weight the whole time.
Slightly stale bread actually presses flatter and crisper than very fresh, soft bread.
Nutrition
| Calories | 620 |
| Protein | 42 g |
| Fat | 28 g |
| Carbs | 48 g |
| Fiber | 2 g |
| Sodium | 1780 mg |
Estimated per serving
