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Matt Abdoo's Barbe-Cubano Sandwiches

COOK TIME
5 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(3)
Matt Abdoo's Quick Cubano Sandwiches
Anthony Michael Contrino, Katie Stilo and Tina DeGraff
COOK TIME
5 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(3)

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
  • 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.

    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.