CUBAN SANDWICH
4 sandwiches
Traditionally made with a sandwich press, you can achieve the same effect with two heavy skillets. Crusty bread with a soft inside is best for this sandwich. Telera, hoagie, and bolillo rolls are good substitutes. French or Italian bread will also work, as long as it is not too chewy.
Split lengthwise in half:
- One 24-inch-long loaf Cuban bread or 4 large crusty rolls
Spread the bottom half or halves lightly with:
- Softened butter
Spread the other half or halves generously with:
- Prepared mustard
Layer on the bottom half:
- 8 ounces thinly sliced ham
- 8 ounces thinly sliced Swiss cheese
- 8 ounces Pork Loin Roast or Latin Roasted Picnic Shoulder, thinly sliced
- (4 ounces thinly sliced Genoa salami)
- Sliced dill pickles
Cover with the top half of the bread and slice crosswise into 4 sandwiches (leave whole if using rolls). Melt in a heavy skillet over medium heat:
- 1 tablespoon butter
Place the sandwiches, 2 at a time, in the skillet and place a grill press or heavy skillet on top to press them down. Grill the sandwiches, flipping once, until the cheese has melted, about 10 minutes. Add another:
- 1 tablespoon butter
to the skillet and repeat with the remaining 2 sandwiches. Serve hot.