Sandwich Cubano
(Cuban pork and cheese sandwich)
Image by jeffreyww
The Cubano sandwich started as Cuban cafeteria food for migrant workers in southern Florida. With expatriate travels back and forth, the sandwich got a footfold of popularity in Cuba itself.
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. Cuban bread is classic, but French or Italian bread can substitute. Sometimes called a "sandwich mixto."
3 to 4 sandwiches
Ingredients
- Cuban, French or Italian bread -- 1 loaf
- Mustard -- 1/4 cup
- Roast pork, thinly sliced -- 1 pound
- Ham, thinly sliced -- 1 pound
- Swiss cheese, thinly sliced -- 1/2 pound
- Pickles, thinly sliced -- 1 cup
Method
- Preheat oven to 400°F. Cut the loaf of bread in half lengthwise. Spread the mustard on each side. Layer the roast pork along the bottom half, then add a layer of ham, cheese and finally the pickles. Cover with the top half of the loaf.
- Wrap the sandwich in aluminum foil and set it on a baking sheet. Weigh the sandwich down with bricks or a heavy skillet and bake until heated through and the cheese is melted, about 15 minutes.
- Unwrap, slice into individual portions and serve hot.
Sandwich Cubano Variations
- Cubano sandwiches are typically made in a hot sandwich press, but the instructions above yield a good approximation. You can also use a skillet over a medium-low flame on the stovetop and weigh down the sandwich with another, smaller skillet. A final option is to place the foil-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.
