Cuban Sandwich-Cubano

Often times when we make pernil, we have leftover. The perfect recipe ro prepare with leftover pernil is “Un sandwich Cubano” a Cuban Sandwich.

Ingredients

1-pound loaf Cuban or Italian bread

2 tablespoons unsalted butter, softened

1 small clove garlic, crushed

2 tablespoons yellow mustard

8 ounces thinly sliced Swiss cheese, about 10 slices

1 pound shredded pernil, heated until warmed through

sliced dill pickles, as needed

10 slices Black Forest or smoked ham

Heat your skillet or griddle:

If using an indoor grill like me press set it to medium heat. The skillet or griddle shouldn’t be screaming hot, but it should radiate enough heat to toast the bread slowly.

Toast the bread:

Slice the hero in half horizontally.

Toast both halves of the plain bread, cut side down, until the surface is a light golden-brown. This step reduces the sogginess that often occurs after the mustard and pickles are added.

While the bread is toasting, stir together the butter and minced garlic to create a schmear.

Once the slices of bread have been toasted, spread the garlic butter onto the cut side of one of the bread halves. Then spread the mustard on the cut side of other piece of bread.

Layer the meat and cheese:

Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread.

*There is no right or wrong way to layer your goodies…..

Grill the Cubano:

If you prefer really melty cheese, wrap your Cubano in aluminum foil before grilling (this is totally optional). Weight the sandwich down using your preferred method.

Grill the Cubano for 5-6 minutes on one side before carefully flipping the sandwich and grilling for another 5-6 minutes on the other side. If you’re using a panini press, grill for 6 minutes total, or until the cheese is melted.

When ready the Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted.

Serve:

Remove your sandwich from the skillet or griddle. Slice your sandwich and enjoy!

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