A grilled or griddled sandwichfrom the 1930's. Mustard adds a punch to the flavor to this classic "Cuban Sandwich" with a lot of history. The story goes factory workers in the sugar mills & cigar factories could eat quickly as eateries were set up in the factories, cost, about 6 cents each! Tostones go well w/this sandwich.
Primary Method: Pannini Grill, Waffle Iron, Sandwich Press, Griddle or even a George Forman Grill
|1 loaf Cuban Bread • Sliced horiziontall|
|Mustard - prepared as needed|
|8 oz Baked Ham • sliced thin|
|8 oz Roast Pork • sliced thin|
|8/10 each Dill pickles • sliced thin|
|8 oz Swiss cheese • sliced thin|
|Salt & Pepper to taste|
|Olive oil or melted butter, or a blend of each. as needed • on the grill & sandwich|
Slice the loaf horiziontally to open.
Spread a thin layer of mustard on top & bottom halves of bread.
Arrange ham, pork, swiss & pickle slices evenly over the bottom half.
Season w/ S&P.
Cover with the top half, into 4 equal portions.
Using a sandwich press, Panini grill, waffle iron, place sandwichs in the middle, close grill or griddle press untill the cheese is melted & the loaf has a golden brown appearence, remove from iron, cut each sandwich in half.
Serve each sandwich with Plantains & extra mustard for dipping.
* Italian or French bread (never use a Baguette, too skinny) make a good substitute for the Cuban Bread.
* Left over roast pork works well here.
* Yellow mustard works well, but any good mustard that is available works well, such as; Pommery or any grainy mustard.
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