SandwichDecember 2, 2017
Cuban
A good Cuban is a thing of glory. Spicy mustard, roasted pork, smoky ham, tangy pickle, luscious cheese. What’s not to love? Easily in the top 5 of the sandwich pantheon.
I make mine the next day after using the extras from Pork Tenderloin w/ Mustard Sauce or from Garlicky Cuban Pork Sliders. Either will fit the roasted pork bill.
Mise en Place
Staples
- Sub Bread
- Dill Pickles, sliced really thin
- Swiss Cheese
- Dijon Mustard
- Melted Butter
Meats
- Roast Pork Tenderloin, sliced thin
- Smoked Ham
Equipment
- 1Skillet or Griddle on medium
- Tin Foil
- Something flat and heavy
- Pastry brush
Directions
- Slice bread, trench out inside of bread, leaving you with the crusty shell
- Slather mustard on both sides of the bread
- Lay slices of swiss on both sides of the bread
- On the top side, lay out roast pork, on the bottom side, lay out ham. How much depends on you.
- Place pickle slices on top of ham
- Fold the sandwich together
- Pull sheet of tin foil per sandwich, big enough so you can fully wrap the sandwich.
- Place the sandwich in the middle of the foil sheet, brush butter on the top of the sandwich.
- Roll the sandwich over, butter the bottom of the sandwich, and then wrap it in foil
- Put the sandwich on the griddle, and then put the something heavy on top. If making a bunch of sandwiches, you can put a sheet pan on top of them and then the something heavy on top of that.
- Cook 4 minutes, flip cook 4 minutes more
- Unwrap, slice, and serve