Chef notes
I love this recipe because it gives you all that satisfying flavor of a Cuban sandwich without all the work. Leftover roast pork keeps this sandwich quick and adds lots of fresh flavor.
Technique tip: Using Carolina-style mustard barbecue sauce gives the sandwich a tasty, barbecue-flavored twist!
Swap option: If you don't have leftover pork on hand, you can use a marinated pork tenderloin and cook it according to package instructions. If you can't find Cuban bread, a sliced baguette will work well.
Ingredients
- 4 (8-inch long) loaves Cuban bread
- 1 cup yellow mustard or Carolina-style mustard barbecue sauce
- 16 slices long dill pickles
- 16 slices deli ham sliced (about 1 pound)
- 16 slices cooked roast pork (recipe linked above)
- 12 slices Swiss cheese
- 1 stick unsalted butter, softened
Preparation
1.Warm a panini press, griddle or cast-iron pan over medium heat.
2.Slice the Cuban bread lengthwise and completely split apart. On the bottom slice of bread, evenly smear 2 tablespoons of yellow mustard then layer 4 long sliced pickles across the top of the mustard. Next, layer 4 slices of deli ham then 4 slices of the cooked pork. Top with 3 slices of Swiss cheese. Smear another 2 tablespoons of yellow mustard on the top side of the bread and sandwich together.
3.Smear the top and bottom of the sandwich with 1 tablespoon of unsalted butter and place in the panini press for 4-5 minutes, or until the outside of the bread is golden and crunchy and the cheese is melted.
4.Transfer the cooked sandwiches to a cutting board and cut into desired size pieces. Serve with more pickles and your favorite potato chips.
