Killer Cuban Panino Recipe

Prep bread and spread

Slice the Cuban bread or hoagie roll lengthwise but not all the way through, leaving a hinge. Spread Dijon mustard evenly on the bottom half. Spread softened butter on the outside faces of both top and bottom halves (this helps achieve a golden crust when pressed).

Layer fillings

On the mustard-covered bottom half, layer the ham in an even layer, then the roasted pork, distributing slices so each bite has meat. Top the meats with the Swiss cheese slices, covering as much surface as possible.

Close and press

Close the sandwich. Preheat a panini press or heavy skillet with a cast-iron griddle over medium-high heat. If using a skillet, place another heavy skillet or foil-wrapped brick on top to press. Place the sandwich on the hot surface and press for 4–6 minutes, or until the bread is golden-brown and the cheese is melted. If the exterior browns too quickly, reduce heat to medium and continue pressing until cheese is melted (use a spatula to test). Remove and let rest 1 minute, then slice into 2 or 3 portions.

Prep potatoes

Cut the potatoes into 1/4–1/2 inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 cup for a small pot). Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, test with a small piece of potato — it should make small bubbles and slowly rise.

First fry (blanch)

Working in batches, fry the dried potato sticks at 325°F (160°C) for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 5–10 minutes (this can also be done ahead).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1.5–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack. Immediately season with salt and freshly ground black pepper while hot.

Arrange 2 dill pickle spears on the plate next to the sliced panino and a generous portion of crispy fries. Serve immediately while the sandwich is hot and the fries are crisp. Provide ketchup or your preferred dipping sauce on the side if desired.