Pressed Cuban Sandwiches

Southern Living
Pressed Cuban SandwichesRecipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
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.
Makes 4 servings


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1 (12-oz.) Cuban bread loaf, cut in half crosswise
6 to 8 Tbsp. yellow mustard
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


Prep: 10 Minutes
Cook: 12 Minutes

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.

Created date

January 2009