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Cuban Sandwich II
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613355
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 loaf Cuban bread
- 1 ounce regular prepared mustard
- 4 dill pickles
- 5 slices boiled ham or Virginia ham
- 2 slices roast pork
- 2 slices Genoa salami
- 1 slice imported Swiss cheese
- 1 ounce butter
- 2 ham croquetas
Directions
- Cut Cuban bread to desired size—a common size is 7 inches. Next, slice open the bread down the middle.
- On the topside of the bread spread mustard evenly across. Place 4 pickles on top of the mustard.
- Place 1 slice of Swiss cheese on top of the pickles.
- Slice ham to desired thickness. The recommended size is 1 ½ ounces per slice, the thinner the better.
- Fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork and salami.
- Join both halves of the sandwich.
- Transfer the sandwich to a sandwich grill if you have one, or a waffle iron if not. Close the grill, smashing the sandwich.
- Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes.
- After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner.
Notes
Do not use a microwave oven to heat the sandwich.
Salami is optional. Having it constitutes a Tampa-style sandwich, while not having it constitutes a Miami-style sandwich.
Removing salami and adding tomatoes, lettuce, and mayonnaise will make a Key West-style sandwich.