An authentic Cuban sandwich has roast pork, ham, Swiss cheese, pickles, and mustard, and I don’t deviate much from this formula. I like Serrano ham or prosciutto instead of the traditional cured ham. To add a little heat, I substitute chopped pickled jalapenos for the pickles. I also like them on ciabatta rolls, although any soft rolls or soft baguette will do. Use leftover sliced pork tenderloin or roast pork from the prepared foods section of the supermarket.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturesalty, spiced
Type of Dishgrilled sandwich, sandwich
- 2 Ciabatta Rolls, store-bought Italian rolls, or 6-inch lengths of soft Italian bread
- 2 tablespoons yellow mustard
- 4 thin slices (about 2 ounces) Swiss cheese
- 2 teaspoons finely chopped pickled jalapenos or more to taste
- 4 thin slices (about 2 ounces) Serrano ham, prosciutto, or cured ham
- 4 thin slices (about 2 ounces) roast pork
Heat a panini or sandwich press according to the manufacturer’s instructions.
Split the rolls in half with a serrated knife. Spread 1 tablespoon of mustard over the cut side of the bottom half of each roll. Place a slice of cheese on top of the mustard. Sprinkle with the pickled jalapenos. Lay 2 slices of ham over the jalapenos. Arrange the pork on top of the ham. Top with the top halves of the rolls
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.
2008 Daniel Leader and Lauren Chattman