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Chez Henri's pressed Cuban sandwich




Source of Recipe


Chez Henri


Recipe Introduction


Chez Henri brines and slow-roasts pork shoulders for a luscious and flavorful slice of meat. The restaurant does not use a traditional sandwich press. Instead, the open-faced sandwich is baked in the oven, then put together and placed on a grill over the flame. It comes out with picturesque crosshatching. For the home sandwich maestro, try this simplified version.


List of Ingredients




1 10-inch piece French bread, sliced lengthwise

Chipotle aioli (see recipe below)

2 or 3 thin slices roast pork

2 or 3 thin slices ham

2 or 3 thin slices Gruyere

French cornichons, sliced thinly

Butter

Recipe



Preheat if you are using a sandwich press, or warm a large, heavy skillet over medium heat.

Spread the inside of the top piece of bread with aioli, the bottom piece with butter. Arrange the pork, ham, cheese, and cornichon on the bread, and close the sandwich.

With a sandwich press: Close the press around the sandwich, compressing it somewhat, and let it toast until it is heated through and lightly crispy on the outside.

With a skillet: Place the sandwich in the skillet and press it down with a flat, heavy object (a smaller cast-iron skillet works well). When the sandwich is lightly toasted on one side, turn it over and repeat.

Makes 1 Cubano.