Today I bring you a recipe for the Cuban sandwich. One of my favorite sandwiches of all time that is readily found all over Florida. If you have taken a vacation there, you have likely tried it. Perfect to use up the last of my Cuban style pork and beer basted ham in the freezer. Packed full of flavor, truly a beautiful sandwich.
Sliced Cuban style pork
3/4 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
4 dill pickles, sliced
3 tbsp butter or olive oil
Cuban Loaves or any submarine style sandwich bread
Sandwich Assembly: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil or soft butter. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.
Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a grill and one skillet, to medium-hot. Lightly grease the grill and/or skillets. Place the sandwiches in the greased pan(s). Top them with a piece of parchment paper, then the remaining skillet (or flat sheet pan, or other heavy, flat, non-meltable object — the point is to weigh them down). Press down firmly on the top pan, and weigh it down.
Grill the sandwiches for 5 to 8 minutes over medium heat, checking often to make sure the bottoms aren’t burning. Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they’re crisp on both sides.