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Cuban-Style Pressed Sandwich
Andre Lewis

Cuban-Style Pressed Sandwich

Roast pork, ham, Swiss, mustard and pickles press into a crisp Cuban-style loaf with no lettuce or tomato to steam it. A second heavy skillet substitutes for a sandwich press. Use gentle weight and moderate heat so the bread flattens while the filling warms through.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 loaf Cuban or soft Italian bread cut in 4 sections and split
  • 1/3 cup yellow mustard
  • 12 oz thinly sliced cooked roast pork
  • 8 oz thinly sliced deli ham
  • 8 slices Swiss cheese
  • 1 cup lengthwise dill pickle slices drained
  • 3 tbsp unsalted butter softened

Method
 

  1. Spread mustard over the cut bread faces.
  2. Layer roast pork, ham, Swiss and drained pickles inside each section and close.
  3. Butter the outsides and place sandwiches in a cast-iron skillet over medium-low heat.
  4. Set a second heavy skillet on top and cook for 4 to 5 minutes per side until compressed, crisp and hot through.
  5. Rest 2 minutes and cut diagonally.