There are many variations on the Cubano Sandwich. A traditional Cubano does not be nave any mayonnaise, tomatoes, onions, bell peppers or lettuce on it. You can can use leftover meats for a Cubano, but I recommend using the freshest cuts you can find. When making a Cubano sandwich, the quality of the Roast Pork is what will make or break the sandwich.
- 3 thin slices of ham
- 3 thin slices roast pork hot or cold
- 3 thin slices of Swiss cheese
- 3 or 4 slices of dill pickles
- 1/3 cut Cuban hard crust bread or French baguette
- Slice the bread open face so that both halves are still barely connected.
- Spread mustard on both halves of ther bread.
- Add the slices of ham, and roasted pork.
- Add the Swiss cheese.
- Add the pickle slices.
- Brush some softened butter on the outside of the bread.
- Place the sandwich in a Cuban sandwich press
- Press down until the cheese is melted and the bread is slightly hard to the touch.
- When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.
Never use a panini grill, they don't heat sandwiches evenly and a real Cubano doesn't have grill lines on it. For people without a press there is a simple fix. You can place the sandwich between 2 hot skillets weighted down with a heavy object, such as a foil-wrapped paving brick as the weight.