Little Havana Recipe

Name: Victory Sandwich Bars LITTLE HAVANA Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 8 oz smoked pork shoulder, thinly sliced; 4 oz cured ham (e.g., Black Forest or honey ham), thinly sliced; 4 oz fontina cheese, sliced; 6 slices dill pickles, thinly sliced lengthwise; 2 tbs yellow mustard; 2 tbs unsalted butter, softened; 1 loaf Cuban-style bread or French baguette, split lengthwise; 1 tsp optional: pickled jalapeño slices; 1 tsp optional: olive oil (for griddle); 0.25 tsp optional: salt; 0.125 tsp optional: black pepper; 4 pieces extra dill pickle spears; 2 cups potato chips

Inspired by Victory Sandwich Bar

Time25m

Serves4

smoked pork, ham, pickle, fontina cheese, yellow mustard

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Ingredients

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Sandwich

8 oz smoked pork shoulder, thinly sliced

4 oz cured ham (e.g., Black Forest or honey ham), thinly sliced

4 oz fontina cheese, sliced

6 slices dill pickles, thinly sliced lengthwise

2 tbs yellow mustard

2 tbs unsalted butter, softened

1 loaf Cuban-style bread or French baguette, split lengthwise

1 tsp optional: pickled jalapeño slices

1 tsp optional: olive oil (for griddle)

1/4 tsp optional: salt

1/8 tsp optional: black pepper

For serving (optional)

4 pieces extra dill pickle spears

2 cups potato chips

Method

Sandwich

Prepare bread and spreads

Preheat a heavy skillet or griddle over medium heat. Split the Cuban-style bread or baguette lengthwise, leaving one side attached if desired. Spread the inside of both bread halves with yellow mustard (about 1 tablespoon per half). Spread the outer faces of the bread with softened butter evenly (about 1 tablespoon per outer face).

Assemble sandwich

On the bottom half, layer half the fontina slices to cover the length of the loaf. Add the smoked pork in an even layer (about 8 oz). Top the pork with the sliced cured ham. Arrange the dill pickle slices on top of the ham in a single layer. If using, add pickled jalapeño slices, and lightly season pickles with 1/4 tsp salt and 1/8 tsp black pepper. Finish with remaining fontina slices and place the top half of the bread (mustard side down) to close the sandwich.

Press and grill

If you have a sandwich press or panini press: preheat to medium-high (about 375°F/190°C). Place the sandwich in the press and grill for 4–6 minutes until the cheese is melted and the bread is crisp and golden. If using a skillet/griddle: warm 1 teaspoon olive oil in the skillet over medium heat. Place the sandwich in the skillet and weigh it down with a heavy cast-iron pan or a foil-wrapped brick to press. Cook 4–5 minutes per side, checking after 4 minutes, until cheese melts and bread is golden and crisp. Rotate if needed so it browns evenly.

Rest and slice

Transfer the pressed sandwich to a cutting board. Let it rest 2 minutes so melted cheese sets slightly. Slice the sandwich into 4 equal portions using a serrated knife. Wipe knife between cuts for neat slices.

For serving (optional)

Serve each sandwich portion with an extra dill pickle spear and a handful of potato chips on the side. Enjoy warm.