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Cuban Sandwich

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Cuban Sandwich

Cuisine:Cuban

Course:Lunch

15m prep 20m cook 35m ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 24-inch-long loaf Cuban bread or 4 large crusty rolls
  • Softened butter
  • Prepared mustard
  • 8 ounces thinly sliced ham
  • 8 ounces thinly sliced Swiss cheese
  • 1
    • One 3-pound boneless or 5-pound bone-in center-cut pork loin roast
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    Sub-recipe steps
    1. Trim all but a thin layer of fat from the top of: One 3-pound boneless or 5-pound bone-in center-cut pork loin roast
    2. Dry thoroughly and rub with: 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper
    3. Place the meat on a rack in a roasting pan, fatty side up. Roast for 10 minutes. Reduce the oven temperature to 250°F and roast until a thermometer inserted in the thickest part of the meat registers 140° to 145°F (the temperature will rise 5 to 10 degrees as the roast rests). Cooking times vary depending on the thickness of the roast; begin checking after 45 minutes (and expect around 1 ½ hours total cooking time). Transfer to a cutting board, cover loosely with foil, and let stand for 10 minutes. Skim off the fat from the pan juices and reserve. If desired, prepare: (Basic Pan Gravy or Herb Pan Sauce)
    4. For rib roasts, you may cut the loin off the bones in one piece and slice into ¼- to ½-inch slices or cut between the ribs into thicker chops. For a special treat, top the slices with: (Double recipe Duxelles)
    5. Arrange the slices so that they overlap on a platter and spoon the pan juices or pan sauce over them.
  • (4 ounces thinly sliced Genoa salami)
  • Sliced dill pickles
  • 1 tablespoon butter
  • 1 tablespoon butter

Let's Cook

  1. Step 1.

    Split lengthwise in half: One 24-inch-long loaf Cuban bread or 4 large crusty rolls

  2. Step 2.

    Spread the bottom half or halves lightly with: Softened butter

  3. Step 3.

    Spread the other half or halves generously with: Prepared mustard

  4. Step 4.

    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

  5. Step 5.

    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

  6. Step 6.

    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

  7. Step 7.

    to the skillet and repeat with the remaining 2 sandwiches. Serve hot.

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