Cuban Sandwiches (Cubanos)
- 6 ounces thinly sliced boiled ham
- Softened butter, for brushing
- 6 six-inch soft baguettes or hero rolls, split lengthwise
- Yellow mustard, for brushing
- 3/4 pound thinly sliced Cuban Mojo-Marinated Pork, or store-bought roast pork
- 8 ounces thinly sliced Swiss cheese
- 3 half-sour dill pickles, thinly sliced (I used regular ol' dill chips)
- Heat a skillet over medium, and add the sliced boiled ham. Cook for about 1 minute on each side, or until brown spots start to appear. Remove to a plate.
- Brush or spread softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
- When the bread is toasted, spread with mustard. Use as much as you like.
- Layer the pork, browned ham, Swiss, and sliced pickles. Top with the bread. Brush the top and bottom of the sandwich with butter.
- Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. Add cans or something else heavy if it's not being pressed well. If you have a George Foreman or a panini press, use that. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.
- Slice in half and devour immediately!
Source: People.com, who published the recipe from the chef who cooked for the movie “Chef.”
Here is the Cuban Mojo-Marinated Pork I used in the Cubanos. Soooo good: