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Pedro Martinez Cuban Sandwich




Source of Recipe


Internet


Recipe Introduction


Tasty, toasted Cuban sandwiches are Miami's favorite snack. These treats can be found in most Miami restaurants, but the best places to buy them are from the street corner-snack bars, called loncherias.

The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between a sliced length of Cuban bread. The key to a great, versus a good, Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam. Cuban restaurants use a sandwich press, but you can substitute a waffle iron. These sandwiches use no mayonnaise, lettuce, onions, bell peppers, or tomatoes; however, butter and mustard are optiona. Cuban sandwiches are sold hot (pressed) or cold (room temperature).




List of Ingredients




1 loaf Cuban bread*
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced

* Italian or French bread may be substituted.



Recipe



Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

George Forman Grill: May also be used.

Makes 4 servings.