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Cuban Sandwich

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If you’ve never had a Cuban Sandwich, you’re missing out. A Cuban Sandwich is a Latin variation on a grilled ham and cheese sandwich. A delicious sandwich that is grilled on a
sandwich press and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. I’ve had versions of the sandwich where the cheese, mustard and bread are varied but the essential ingredient, roast pork, is always a must.I don’t have a panini press or a sandwich press but I do have a George Foreman grill that works just fine making these and other pressed sandwiches. You can even use a waffle iron, the key is to “smoosh” the sandwich. I also can’t find Cuban bread so I use Ciabatta rolls/bread, hoagie rolls, focaccia, or a whole grain baguette. You want to avoid light, airy bread such as sourdough or regular white bread as It doesn’t grill as well and may become flattened and dry.So now that you have the basics, here is my version of the sandwich using leftover pork from my Roast Pork with Maple-Mustard Glaze.


4 Ciabatta rolls, sliced in half
4 thin slices of Black Forest Ham (or honey baked ham)
4 thin slices of dill pickle sandwich stackers (or slice 2 whole dill pickles very thin)
4 slices roasted pork
8 slices provolone cheese (thinly sliced – I use 2 slices per sandwich but one is just fine)
yellow mustard


Preheat your sandwich press or George Foreman.

Assemble the sandwiches: Spread mustard (to taste) on the insides of the rolls.  Layer a slice of cheese, slice of ham, slice of pork, dill pickle slice, and another slice of cheese on the bread. Spread butter on the outside top and outside bottom of the rolls.

Grill for about 4-6 minutes, or until hot and cheese is melted and bread is toasted golden brown.  If using a George Foreman, you will need to press down a couple of times to flatten the sandwich.  (Note: you can also butter the grill/press instead of the sandwiches, I just am used to making them this way.) Use a serrated knife to cut the sandwich diagonally in half.




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