Pressed Cuban Sandwich

Quick facts

Ingredients

• 1 loaf Cuban bread or soft Italian bread, about 16 inches
• 3 tbsp yellow mustard
• 8 oz sliced roast pork
• 6 oz sliced ham
• 8 slices Swiss cheese
• Dill pickle slices
• 2 tbsp softened butter

Step-by-step method

1. Split bread lengthwise and spread mustard over both cut sides.

2. Layer roast pork, ham, Swiss and pickles evenly. Close sandwich and cut into 4 sections.

3. Butter the outsides lightly.

4. Heat a sandwich press or heavy skillet over medium.

5. Press sandwiches 3–5 minutes per side, weighting with another heavy pan if needed, until bread is crisp and cheese melts.

6. Slice diagonally and serve hot.

Tips for the best result

• Do not overload the sandwich or it will not press evenly.
• A heavy skillet works well if you do not have a panini press.
• Dry pickles briefly so the bread stays crisp.

Storage and reheating

Best fresh. Refrigerate assembled leftovers up to 2 days and re-press to reheat.