(Cuban pork and cheese sandwich)
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
- 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
- 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.