The Cuban Cubano Sandwich Recipes

ORIGINAL CUBAN SANDWICH

Steps:

• Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 pickles on top of the mustard. You then place 1 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, 1 1/2 ounces per slice. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich.
• Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!

CHEF JOHN'S CUBAN SANDWICH

Steps:

• Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
• Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
• Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
• Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

THE CUBAN (CUBANO) SANDWICH

Steps:

• 1. Gather your ingredients.
• 2. Chef's Note: You don't have to use Cuban bread or spend the time smoking the pork. Just get some good thick sliced white bread, and pick up some smoked pork from your butcher. But my way is more fun :-)
• 3. Slice the Cubano roll in half.
• 4. Add the ham to a sauté pan and sear on both sides.
• 5. Chef's Tip: This part is important because searing the ham helps to bring out its flavors... This is one of the secrets to a good Cubano.
• 6. Run two generous lines of mustard on the bottom half of the Cubano roll.
• 7. Add the seared ham to the bottom half.
• 8. Add the Swiss cheese (my favorite cheese for this is Lacy Swiss Cheese).
• 9. Add the shredded pork.
• 10. Add the dill pickles.
• 11. Chef's Tip: I tried a lot of dill pickles, to get what I thought was the best, and in my opinion it's Bubbies Kosher Dills. Whatever you choose, make sure that they have a lot of tang to them.
• 12. Add two more lines of mustard to the top of the bun.
• 13. Place on top of the sandwich, and then butter both sides.
• 14. Place onto the Panini press, or just put into a regular pan.
• 15. Chef's Note: If using a regular pan, cook on medium high heat.
• 16. Use a small pan cover, or other object to press the sandwich down.
• 17. Cook until the bread browns, and the cheese melts.
• 18. Serve while still nice and toasty warm. Enjoy.
• 19. Keep the faith, and keep cooking.