Sandwich Cubano

(Cuban pork & cheese sandwich)

Yield: 3-4 sandwiches

Basic Steps: Layer → Press → Heat

Cut the loaf of bread in half lengthwise. Spread the mustard on each side. Layer the roast pork along the bottom. Then add a layer of ham, then the cheese and finally the pickles.
Wrap the sandwich in aluminum foil, set on a baking sheet, and place in a hot (400°) oven. Weigh down with bricks or heavy skillets and bake until heated through and the cheese is melted, about 15 minutes.
Unwrap, slice into individual portions and serve hot.

These sandwiches are typically made in a hot sandwich press, but the instructions above yield a good approximation. Or use a skillet on the stovetop and weigh the sandwich down with another, smaller skillet. A final option is to place the aluminum-wrapped sandwich on a hot grill and weigh it down with bricks wrapped in aluminum foil.
The bread can be buttered on both sides before the mustard is spread on it.
Media Noche: Use Cuban yellow egg bread instead of the French or Italian loaves. Or Jewish challah bread works well. Slice hot sandwiches into small portions, or bocaditos. Media noche means midnight, so serve these as a late night snack after a night of timba dancing.

These simple sandwiches started as Cuban cafeteria food. The cubano's popularity has spread to southern Florida along with Cuban émigrés.
The roast pork is absolutely necessary for authenticity, and this recipe is a great way to use up leftover Cuban roast pork from a Sunday meal.