Pressed Cuban Sandwiches

Charles E. Walton IV

A traditional Cuban sandwich packs roast pork and thinly sliced ham. We've switched it up a bit, subbing in leftover ham and turkey. For best results, use two cast-iron skillets or a sandwich press.

Yield: Makes 2 sandwiches
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  • 2 soft Portuguese rolls or soft French sandwich rolls, sliced lengthwise
  • Prepared mustard, to taste
  • 1 large dill pickle, thinly sliced lengthwise
  • 4 ounces roast turkey, sliced
  • 4 ounces ham, thinly sliced
  • 3 ounces sliced Swiss or provolone cheese
  • Butter, softened


  1. 1. Spread each roll with mustard. Arrange half of pickle, turkey, ham, and cheese slices on each roll; press together gently. Spread outsides of rolls with butter.
  2. 2. Place sandwiches in cast-iron skillet over medium-high heat. Put second skillet directly on sandwiches. Press down, and grill 5 to 10 minutes on each side or until cheese is melted and sandwich is flattened and browned.
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