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Pressed Cubano Sandwiches
Karen Acunowicz's Pulled Pork & Polenta + Tagliatelle with Pork Ragu + Pressed Cubano Sandwiches
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Sandwiches are the perfect food! And hot, buttered sandwiches are even better. This is my little ode to the Cuban sandwich. This version is incredibly easy because it uses leftover pulled pork and pickled vegetables.


    • 1 baguette or other long sandwich roll
    • Leftover pulled pork
    • 1 tablespoon yellow mustard
    • 1 tablespoon mayonnaise
    • 1/2 cup jarred dill pickle slices
    • 8 slices deli ham
    • 8 slices Swiss cheese


1. Spread cut sides of baguette (or any long sandwich roll with a thin, crisp crust and a soft interior) with yellow mustard and mayonnaise.

2. Place a slice of Swiss cheese on both cut sides and then top one half with a layer of pulled pork, a few thin slices of ham, and some of the pickles.

3. Close the sandwiches (there should be cheese on either side of the meat and pickles).

4. If you have a sandwich press use it! If not, add a tablespoon of butter into a cast iron pan on medium heat. Once it melts, place two sandwiches in the pan.

5. Top the sandwiches with another heavy pan and press down hard. Cook the sandwiches until the undersides are golden brown and crisp, about 2 minutes.

6. Remove the sandwiches from the skillet, melt another tablespoon of butter, and then return the sandwiches to the pan on the other side. Using the second heavy pan again, press until the second sides are browned and crisp, about 1 more minute. Cut in half on the diagonal and serve.

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