Cubano Sandwich
Source: Food.com
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 2 to 4
Total time: 15 minutes
INGREDIENTS
- 1 loaf Cuban bread
- ½ lb mojo pork, shredded and heated through
- ¼ lb baked deli ham, sliced thin
- ¼ lb Italian salami, sliced thin
- ¼ lb Swiss cheese, sliced thin
- Mustard and butter to taste
- Dill pickle chips to taste
DIRECTIONS
- Cut the Cuban bread in half lengthwise, then cut into a size that will best fit your cooking method.
- On each sandwich, do the following:
- Spread mustard on the bottom slice of bread.
- Top with ham, pork, Swiss cheese, salami, and pickles.
- Spread butter on the top slice of bread.
- Heat a countertop griddle and press the sandwiches tightly between the plates. Alternately, you can heat a large skillet on low heat, butter the bread, and press it with a flat spatula, foil-wrapped brick, or other heavy object as it cooks. Heat until the bread is toasted brown and the cheese is melted.
- Serve hot with baked plantain chips!
NOTES
- If you can’t find Cuban bread, French bread is a good alternative.
- There’s a huge debate whether butter or mayonnaise belongs on this sandwich. Seems like it’s regional, and I went with butter because I like the taste better. Just wanted to acknowledge this so I don’t get in trouble for suggesting that this is the only “right” way. 🙂