Pressed Cuban Sandwiches
We made these sandwiches in a skillet, but feel free to use a hot panini press instead. You’ll still get the same tasty results.
Preparation Time: 10 minutes minutes
Cooking Time: 12 minutes minutes
Yield: Makes 4 servings
1 (12-oz.) Cuban bread loaf, cut in half crosswise
6 to 8 Tbsp. yellow mustard
1/3 pound thinly sliced Baked Pork Loin Roast (about 8 to 10 slices)*
1/3 pound thinly sliced baked ham
1/3 pound thinly sliced provolone cheese
1/4 to 1/3 cup dill pickle chips
2 tablespoons butter, softened
1. Cut bread halves lengthwise, cutting to but not through opposite side. Spread mustard on cut sides of bread. Layer with Baked Pork Loin Roast and next 3 ingredients. Close sandwiches, and spread outsides with butter.
2. Place 1 sandwich in a hot, large skillet over medium heat. Place a heavy skillet on top of sandwich. Cook 2 to 3 minutes on each side or until cheese is melted and sandwich is flat. Repeat with remaining sandwich. Cut each sandwich in half, and serve immediately.
*1/3 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
Southern Living, FEBRUARY 2009
Sandwiches for Supper