Cuban Sandwich
Ham, pork, cheese and pickles pressed in a panini grill
Ingredients
- 4 square Ciabatta buns
- 4 Tbsp butter
- 4 tsp yellow mustard
- 8 slices deli ham
- 8-12 oz thinly sliced cooked pork roast or substitute pork deli meat
- 12 slices sandwich dills, patted dry
- 4 slices Swiss cheese or more if required to fill bun
- vegetable oil for spritzing or brushing on bread not olive oil
Instructions
- Split buns (if not already sliced) and butter generously.
- Spread mustard evenly on one bun. Arrange deli ham over top, cutting to fit within the bun. Repeat with thinly sliced pork.
- Pat pickle slices dry on paper towel. Lay 3 slices side by side over meat. Top with cheese, then bun.
- Heat panini press to medium high heat. Spritz top and bottom of bun or panini grills with oil. Lay 2 sandwiches inside and press gently, holding sandwiches in place with heat resistant tool (such as handle of a wooden spoon) to prevent them from sliding out. Allow to grill, pressing more as the sandwich softens, until the bread has a golden crust and cheese is melting. Repeat with other 2 sandwiches.
- Allow to cool slightly, then slice in half diagonally.
Notes
To prepare Cuban Sandwiches without a panini press, heat a large skillet on the stovetop or a grill pan. Lay sandwiches on grill and press with heavy second skillet. Add weight if desired, ie heavy canned goods.
Flip and grill other side.
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