Trifecta Cubano Recipe

Prepare bacon

Cook applewood-smoked bacon until crisp (pan-fry over medium heat for 6–8 minutes, turning once) or bake at 400°F (200°C) for 12–15 minutes. Transfer to a paper towel-lined plate and drain. Set aside 3 slices for the sandwich.

Toast bread and butter

Butter one side of each bread slice evenly with the softened unsalted butter. Heat a skillet or griddle over medium heat and place bread butter-side-down to toast lightly for 1–2 minutes until golden. Remove from skillet and set butter-side-down on a cutting board (buttered sides will be the outside of the sandwich).

Assemble sandwich

On one unbuttered side of a bread slice, layer the ingredients in this order: 1) 1½ oz roasted pork (spread evenly), 2) 2 oz ham, 3) 2 slices Swiss cheese, 4) 3 slices cooked applewood-smoked bacon, 5) 4 slices dill pickle. Top with the second slice of bread, buttered side out.

Press and grill

Heat skillet or a panini press over medium-low to medium heat and add 1 tsp neutral oil if using a skillet. Place sandwich in skillet and press down with a heavy pan or use a panini press. Cook 3–4 minutes on the first side until cheese begins to melt and bread is golden; flip (if skillet) and press again, cooking another 2–3 minutes until cheese is fully melted and bread is deeply golden and crisp. If using aluminum foil and an oven: wrap sandwich loosely in foil and place under a 375°F (190°C) oven for 8–10 minutes, then open foil and toast under broiler 1–2 minutes if desired for extra crispness.

Rest and slice

Transfer the finished sandwich to a cutting board and let rest 1 minute to allow the cheese to settle. Slice the sandwich diagonally or in half as preferred.

Combine Lusty Monk hot mustard (1 tbsp) with Dijon mustard (1 tsp) and honey (1 tsp) in a small ramekin. Stir until smooth. Taste and adjust: add more honey to reduce heat or more Lusty Monk to increase heat. Serve 1 tbsp on the side for dipping or spread up to 1 tsp per bread slice inside the sandwich before assembling if you prefer it integrated.

Serve the Trifecta Cubano hot, accompanied by the mustard sauce on the side. Optionally pair with extra dill pickle slices or kettle chips.