Joon Recipe

Prepare bread and spread

Slice the Cuban loaf into 4 equal sandwich-length pieces (about 6–7 inches each). Halve each piece horizontally. Spread about 3/4 teaspoon of softened butter on the outside faces of each top and bottom piece (reserve remaining butter if needed). On the inside bottom halves, spread about 1/4 teaspoon Dijon mustard per sandwich.

Assemble fillings

On the mustard-spread bottom half, layer 2 oz (about 2–3 slices) Swiss cheese, then 1.5 oz ham, 1 oz roast pork if using, a thin even layer of dill pickle slices (about 3/4 tablespoon), and finish with 1 oz cheddar cheese. Top with the bread top halves, buttered side out.

Grill the sandwich

Preheat a heavy skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C). Place the assembled sandwiches buttered-side down on the skillet. Press gently with a spatula or place a heavy pan on top to compress. Cook 3–4 minutes until the bottom is golden brown. Flip carefully, press again, and cook another 3–4 minutes until the other side is golden and cheeses are fully melted (internal temp ~140°F). Reduce heat slightly if bread browns too quickly before cheese melts.

Rest and cut

Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich in half diagonally or straight down the middle. Wipe skillet clean if making multiple batches and repeat assembly/grilling.

Place each grilled Cuban-style grilled cheese on a plate with approximately 1 oz (30 g) of potato chips per side (total ~4 oz per 4 sandwiches listed). Add a pickle spear if desired. Serve immediately while cheese is gooey and bread is crisp.