Cuban Sandwich

Contributed By: Kay Davis


3 thin slices of ham
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban breadhard crust (or French bread)


You should be using fresh, crusty Cuban bread, but you can always use a 12 inch loaf of French bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a
tastier sandwich you can brush some softened butter on the outside of the bread. Place the sandwich in a
Cuban Sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available). I personally use a Forman grill.
When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges . Enjoy!

Return To List Of Recipe Titles