Cubano Recipe

Prepare rolls

Preheat a panini press or large heavy skillet/griddle over medium heat (if using skillet, you will press with a heavy pan). Slice each hoagie roll lengthwise, leaving a small hinge if desired. Spread 1 tablespoon of softened butter evenly on the outside face of each roll top and bottom.

Assemble sandwiches

On the bottom half of each roll, spread 1 tablespoon yellow mustard evenly (adjust to taste). Layer 3 ounces smoked pork across the mustard, then 2 ounces sliced ham on top of the pork. Season the meat lightly with 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder divided between sandwiches (optional). Place 3 ounces sliced Swiss cheese evenly over the meat on each sandwich. Arrange 4 pickle slices over the cheese, then close with the roll top.

Toast / press

If using a panini press: place the assembled sandwiches butter-side-out on the press and grill for 4–6 minutes until the bread is golden-brown and the cheese is fully melted. If using a skillet: place the sandwiches butter-side-down in the hot skillet, then press firmly with another heavy skillet or a foil-wrapped brick. Cook 3–4 minutes, flip carefully, press again and cook another 3–4 minutes until bread is golden and cheese melts. Check internal temperature — pork should be heated through (165°F / 74°C recommended if reheating chilled meat).

Rest and serve

Remove sandwiches from the press or skillet and let rest 1 minute. Slice each sandwich in half diagonally. Serve hot with extra pickles and mustard on the side if desired.