Food on the Hill: Cuban Sandwiches

This Week’s Recipe:

Cuban Sandwiches

Photo by Sue York/ladailypost.com
 

Ingredients:

4 Ciabatta buns, sliced horizontally
8 slices of baby Swiss cheese
Long sliced refrigerated dill pickles
½ pound sliced ham
1 pound of roast pork, shredded (I get mine in the prepared dinner section of the meat department – Get the no sauce flavor. Don’t use the moisture in the pack, dry off the meat)
Mayonnaise
Country mustard

Directions:

Mix together the mustard and mayo in 50/50 portions. You can get the cheese and the ham at the deli counter, that way you can get as much or as little as you need. Lightly spray the outside of the bun with Pam (it will help brown the outside of the sandwich during cooking.) Slather both sides of the buns with the mayo/mustard mix. Place a slice of cheese on each side and layer all the rest of the fixings.

 

Photo by Sue York/ladailypost.com

You do not have to have a Panini Press. It can be done with a brick that has been wrapped in aluminum foil or another pan, weighted with water (see photos.) Grill until golden and flip to the other side.

Photo by Sue York/ladailypost.com
 
 
Photo by Sue York/ladailypost.com

If you do have a Panini Press, when you put the sandwich in it, offset the top of the bun and slide it to the back, so when you bring down the lid it will slide into place. Grill to golden.

Cuban Sandwiches

 

Photo by Sue York/ladailypost.com
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