Spinach, Onion, & Mozzarella Cubano Recipe
Make Spinach, Onion, & Mozzarella Cubano Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Spread & Seasoning
Optional quick sauté (for the spinach & onion)
Method
Prepare bread and spread
- 1
Split and toast readiness
Slice each bolillo roll lengthwise, leaving a small hinge if desired. Lightly toast the cut faces under a broiler or in a skillet for 1–2 minutes until just golden — this helps resist sogginess.
- 2
Make the spread
In a small bowl combine mayonnaise (3 tbs), Dijon mustard (1 tbs), minced garlic (1 tsp), red wine vinegar (1 tsp), and 1/4 tsp of the salt and a pinch of black pepper. Stir until smooth. Spread an even layer on the bottom halves of each roll and a thinner layer on the top halves.
- 3
Spread softened butter (about 1 tbs per top half) on the outside cut faces of each roll for grilling later.
Sauté spinach & onions (recommended)
- 4
Cook the onions
Heat 1 tbs olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion (1 cup) and a pinch of salt; sauté 6–8 minutes, stirring occasionally, until softened and edges begin to brown.
- 5
Wilt the spinach
Add the fresh baby spinach (4 cups) to the pan in batches, turning and stirring until wilted (about 2–3 minutes). If using, add lemon juice (1/2 tsp) and red pepper flakes (1/4 tsp). Season with remaining salt and 1/4 tsp black pepper. Remove from heat and set aside to drain briefly if excess moisture accumulates.
Assemble sandwiches
- 6
On the bottom half of each toasted roll, layer 3 slices of cooked ham evenly (or 3 oz ham), then 3 oz roast pork if using. Place 4 slices of fresh mozzarella, arranging to cover meat evenly. Top the cheese with half of the sautéed spinach and onion mixture, and arrange 4 dill pickle slices over the greens. Finish by covering with the top half of the roll with the buttered side out.
Press and cook
- 7
Grill the sandwich
Heat a heavy skillet, griddle, or sandwich press over medium heat. If using a skillet, place a second heavy pan or a foil-wrapped brick on top of the sandwich to press. Grill each sandwich 3–4 minutes per side (or 6–8 minutes total under a press), until the bread is golden-brown, the buttered exterior is crisp, and the mozzarella is melted. If cheese hasn't fully melted, cover the pan with a tight-fitting lid for 1–2 minutes to trap steam.
- 8
Remove from heat, let rest 1 minute, then slice each sandwich in half diagonally and serve immediately.