Cuban Sandwich Recipe

You probably knew this amazing sandwich would be the next after posting the wonderful, flavorful Grilled Cuban Mojo-Marinated Pork Tenderloin last week.  The lime, citrus and garlic marinade adds incredible flavor to the pork, and this sandwich.  This hearty sandwich is loaded with meat and cheesy goodness; nobody goes away hungry!

First, I used an Italian loaf for this recipe, and trimmed off the top and bottom crusts.  The bread is lightly buttered and the sandwich assembled. Next, cook the sandwich in a skillet and sear the bread pressing firmly until the cheese is melted and the bread toasted.  To press your sandwich place a heavy skillet (like cast iron) on top of the sandwich while cooking or if you have a panini press, that will work great too!

loaf Italian, French or Cuban bread
1 ounce unsalted butter
1 ounce yellow mustard
8 slices Swiss cheese
6 slices sweet (honey) ham
6 slices dill pickles
8 slices roasted pork or pork tenderloin

Remove the crusty top and bottom of half a loaf of Italian bread and cut in half (each piece should be about 6-inches long.)  Cut the pieces in half lengthwise, and butter the top and bottom of the bread.
Generously spread mustard on the inside of each slice then layer 4 slices of Swiss cheese over the mustard.  Divide the pickles, ham, and pork on the two sandwiches then top with the remaining Swiss cheese. 
Preheat a non-stick skillet over medium heat and add the sandwiches.  Reduce the heat slightly and cook until the bottom is lightly browned.  Carefully turn the sandwich over and "press" the Cuban using a heavy skillet or other clean heat proof pan.  Cook until the cheese is melted and both sides are browned.
Cut the sandwiches in half diagonally and serve with chips and a cold beer if desired.

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