Sandwich Night: How I Make a Cuban Sandwich When I'm Not in Cuba! by Chef Gigi Gaggero
Ham, pork, cheese, pickles, mustard. What's not to love about a Cuban sandwich? Here's how I make mine!
- 1 loaf Italian or ciabatta bread
- 1/4 cup mayo
- 8 ounces thinly sliced cooked ham
- 8 ounces thinly sliced slow-roasted pork loin
- 8 ounces Swiss cheese
- 4 dill pickles, thinly sliced lengthwise
- 1/4 cup yellow mustard
- 1 tablespoon butter, melted
Here's how you make them:
- Cut the loaf of bread in half lengthwise. Blanket it with mayo. Evenly place the ham and roasted pork on top and arrange the cheese and pickles on the meat. Spread the mustard on the top piece of bread and press to close sandwich.
- Lay two sheets of aluminum foil on a work surface. Brush the top and bottom of the sandwiches with the melted butter. Wrap foil tightly around the sandwiches to completely encase them.
- Heat a large frying pan on low heat until hot, about 4 minutes. Place wrapped sandwich in the pan. Place a cast-iron skill or heavy pot on top of sandwich to weight it down. Push down on the skillet or pot to further compact the sandwich.
- Cook, undisturbed, for 10 minutes. Flip and repeat. Cook until the cheese has melted and bread is toasted.