If there was a sandwich that I would always pick…
Hands down, it would be a Cuban sandwich. Always! Unless the establishment is known for their Reubens. Then there might be an internal debate that takes place. But generally, if I see a Cuban sandwich on the menu, I’m sold.
If you’ve been following my blog for the past couple of weeks, you’ve probably seen my complaints about moving away from one of my favorite local restaurants and not having anything comparable at my new location. This restaurant, though. Don’t get me wrong, their entire menu is absolutely delicious, but their Cuban sandwiches? To die for.
Heaven forbid I didn’t even make it an entire month away before I was craving one. Not the ideal situation when you’re 500+ miles away, and unsure where you can find something that would even come close to fulfilling the craving. So, I set out on operation “make the best Cuban sandwich”, which isn’t exactly the most difficult feat.
I mean, a Cuban sandwich is essentially a gussied-up ham and cheese melt. However, by saying that, I do not mean to discredit it – because it is so much more than just another ham and cheese sandwich. It’s like the champion of ham and cheese sandwiches. The crème de la crème. Its flavor is elevated by melt-in-your-mouth Cuban pulled pork, crisp pickles, tangy mustard, and held together by mild, but nutty Swiss cheese.
All of the delicious contents of the Cuban sandwich are then pressed, or grilled, together in a hard-to-find Cuban bread that lends the most perfect amount of chewiness to this already delectable bite. Cuban bread is similar to a French or Italian loaf, but has a bit of added fat when baked, so you can totally swap out for one of the alternative choices or become super ambitious and make your own.
Seriously, SO GOOD.
- Cuban loaf, sliced in half
- Cuban pulled pork
- thinly sliced deli ham
- yellow mustard
- pickle, thinly sliced
- Swiss cheese, sliced
- butter, melted
Heat skillet over medium heat (unless you’re using a panini press). Spread yellow mustard on cut sides of loaf, then on one half add a slice of Swiss cheese. Layer the ham, pork, pickle slices and another slice of cheese on top. Place the second half of the loaf on top, and butter both top and bottom of the outside of the sandwich.
Place sandwich in the skillet, then weigh it down with a heavy skillet or pot. You need something heavy enough to compress the sandwich. Cook for about 3-5 minutes on each side, or until the loaf is dark golden brown and crispy, and the cheese has melted.
Let the sandwich stand for one minute before cutting in half. Serve immediately.