CUBAN SANDWICH
I lived in Miami for 25 years and loved the Cuban food. The Cuban sandwich is a staple served everywhere there's Cuban food. It's a pressed sandwich (think panini). The bread is key, Cuban bread is soft with a touch of sweetness and crusty outside. Substitute French if you must. It's traditionally the pressed sandwich with no...
Provided by Pamela Rappaport
Categories Pork
Time 20m
Number Of Ingredients 8
Steps:
- 1. Note - the roast pork is traditionally marinated in mojo, but i have used other roast pork in a pinch. If you have a Publix, they have Cuban roast pork in the deli dept.
- 2. Slice the bread open for sandwiches, cut into 8 inch portions.
- 3. Spread both sides with the mayo/mustard mix.
- 4. Add a generous layer of pork, ham then cheese. Top with pickles. Place the top piece of bread on top and press down.
- 5. Heat a large skillet (cast iron is best) on medium heat. Have a smaller heavy skillet that will fit inside the other ready. If your second skillet isn't heavy, place cans inside it. (or use a panini press if you have it)
- 6. Spray the heated skillet with oil and put your first sandwiches in it. Place the 2nd skillet on top of the sandwiches and press down.
- 7. Let cook until toasty on the bottom. Flip and do the other side. Make sure the cheese melts. Continue until all sandwiches are cooked.
- 8. Traditionally you're finished at this step. If you want Tampa style, open the cooked sandwich, top with lettuce and drizzle plenty of the garlic sauce over. Yum.
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