I am not the kind of cook that can always make the same thing for dinner. That means I am constantly on the lookout for interesting and new things to try out with my family. Tonight these were on our dinner table and I have to say they were quite delicious. My husband always orders the Cuban when we go to his favorite restaurant, but he said these top his usual! Next time, the only change I would make is to use spicy mustard because I thought the sandwiches could use a little more zip. Outside of that--yummy!
Pressed Cuban Sandwiches
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
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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 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.
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