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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bread
Slice the Cuban bread horizontally so you have a top and bottom. If the bread is very large, cut into two sandwich portions. Lightly spread the inside of both bread halves with the softened unsalted butter (this helps with browning).
- 2
Mustard spread
In a small bowl mix the Dijon and yellow mustards with a pinch of salt and a grind of black pepper. Spread the mustard mixture evenly on the bottom half of the bread; reserve a thin layer on the top half if you like extra tang.
- 3
Assemble layers
On the bottom half, layer the roast pork slices in an even layer, then lay the ham slices on top of the pork. Place the Swiss cheese slices over the meats so they overlap and cover the sandwich. Arrange the dill pickle slices across the cheese in a single layer.
- 4
Close and press
Close the sandwich with the top half of the bread. Lightly brush the outside of both bread halves with the optional olive oil (or additional melted butter) to promote even browning. If using a sandwich press or plancha: place the sandwich in a preheated press and cook 4–6 minutes until the bread is crisp and the cheese is melted. If using a skillet: heat a heavy skillet or griddle over medium. Place the sandwich in the skillet and weigh it down with a heavy pan or foil-wrapped bricks; cook 3–4 minutes per side, pressing occasionally, until golden and cheese is melted.
- 5
Finish and serve
Transfer the pressed Cuban to a cutting board. Let rest 1 minute, then cut the sandwich diagonally into two halves. Serve immediately while warm. Optional: serve with extra dill pickles and a side of plantain chips or fries.