Welsh Family Kitchen
Cuban Sandwich
We stole this from Alton Brown.
4 hoagie rolls
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature
Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. Serve warm.
2023-09-30: We used 2 Western rolls and added a pork roll. Again, Lyd buttered the top and bottom of the rolls, not the panels of the press. The pork roll is not a good idea.
2023-08-12: We roasted a pork tenderloin and, when chilled, sliced in thinly. We had one layer each of the pork, cheese and ham, but it was too thin. We buttered both sides of the sandwiches and then grilled them, in pairs, in the foreman grill for 3 minutes. An excellent first attempt, next time we’ll double up on the meats and cheese. Served with Goya black beans and raw onion.
2023-08-06: Added to our cookbook.
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