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 | Meats | ||
| Sub Bread | Roast Pork Tenderloin, sliced thin | ||
| Dill Pickles, sliced really thin | Smoked Ham | ||
| Swiss Cheese | |||
| Dijon Mustard | |||
| Melted Butter | |||
| Equipment | |
|---|---|
| 1 | Skillet or Griddle on medium |
| Tin Foil | |
| Something flat and heavy | |
| Pastry brush | |
| Directions | |
|---|---|
| Step | Action |
| 1 | Slice bread, trench out inside of bread, leaving you with the crusty shell |
| 2 | Slather mustard on both sides of the bread |
| 3 | Lay slices of swiss on both sides of the bread |
| 4 | On the top side, lay out roast pork, on the bottom side, lay out ham. How much depends on you. |
| 5 | Place pickle slices on top of ham |
| 6 | Fold the sandwich together |
| 7 | Pull sheet of tin foil per sandwich, big enough so you can fully wrap the sandwich. |
| 8 | Place the sandwich in the middle of the foil sheet, brush butter on the top of the sandwich. |
| 9 | Roll the sandwich over, butter the bottom of the sandwich, and then wrap it in foil |
| 10 | 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. |
| 11 | Cook 4 minutes, flip cook 4 minutes more |
| 12 | Unwrap, slice, and serve |
Categories: Sandwich
