Cuban Sandwich

Cuban Sandwich

David Venable

Prep Time: 20 minutes

Serves: 4

Ingredients

  • 6 Tbsp yellow mustard
  • 6 Tbsp dijon mustard
  • 6 Tbsp mayonnaise
  • 3 Tbsp adobo sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp brown sugar
  • 1/3 cup cilantro, chopped
  • 4 Italian hoagie rolls
  • 8 slices Swiss cheese
  • 8 slices deli roasted pork loin
  • 8 slices deli rosemary ham
  • 8 kosher dill sandwich style pickles
  • 1/2 cup butter, melted

Preparation

Combine mustards, mayo, adobo sauce, salt, pepper, brown sugar, and cilantro in a food processor until smooth. Evenly distribute the adobo mustard sauce onto the top and bottom of each roll. Layer cheese, then pork, then ham and lastly the pickles onto each sandwich bottom. Put the top on and brush both sides of the bread generously with melted butter.

Heat a large skillet over low heat. Place the sandwiches in the pan top-side down.

Place another pan, heavy object, or press on top of the sandwiches to weigh them down.

Cook for about 6–10 minutes on each side or until both sides are golden brown and the sandwiches are warmed through.

Remove from the skillet and cut each sandwich in half on a bias, and serve.

Cook's Notes

To weigh down your top pan while cooking the sandwiches, you could use a brick wrapped in foil or a heavy pot.

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