Cuban sandwiches
Roast pork, ham, Swiss, dill pickles and yellow mustard pressed in a buttery roll until crisp and melty. A Miami-style Cubano in under 20 minutes.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 750 kcal
Ingredients
Method
Split the rolls lengthwise, leaving them hinged if you can. Spread the mustard over both cut sides.
Layer each roll with a slice of Swiss, the pork, the ham, the pickles and a second slice of Swiss, so cheese sits against the bread on both sides. Close firmly and spread the butter thinly over the outside of each roll.
Heat a large skillet over medium-low heat for 2 minutes. Put the sandwiches in, then press down with a second heavy skillet (or a smaller pan weighted with a can). Cook until the bottom is crisp and deep golden.
Flip the sandwiches, press again and cook until the second side is golden, the sandwich is flattened by about half and the cheese has melted all the way through.
Cut each sandwich in half on a sharp diagonal and serve hot.
Tips
- Keep the heat at medium-low: the press needs time to warm the pork and melt the cheese before the bread scorches.
- If your pork comes straight from the fridge in thick slices, warm it in the pan for a minute before building the sandwiches.
- Cuban bread is made with lard; soft hoagie or sub rolls are the easiest stand-in and press beautifully.
