Make perfectly pressed and toasty Cuban sandwiches for a crowd in one go with this genius sheet pan technique. Beyond being an obvious choice for your next party or tailgate, this recipe is an incredible way to recycle leftover pork roast or pork tenderloin into a delicious way to feed a group. Brushing the bread with pickle juice is a smart trick for keeping the bread from drying out too much and delivers an additional punch of flavor.
2 (16-oz.) soft French bread loaves, cut in half and sliced in half horizontally
1 Tbsp. olive oil, divided
1/2 cup yellow mustard
24 (1-oz.) Swiss cheese slices
1 1/2 lb. fully cooked sliced pork roast
3/4 lb. fully cooked sliced smoked ham
2 1/2 cups dill pickle chips, plus 4 teaspoons pickle juice (from 1 [24-oz.] jar)
How to Make It
Preheat oven to 400°F. Brush 1 1/2 teaspoons of the oil on a large rimmed baking sheet. Place bread bottoms on baking sheet. Spread 1 tablespoon mustard on each bread bottom, and top each with 3 Swiss cheese slices. Divide pork, ham, and pickles evenly on top of cheese. Top with 3 more Swiss cheese slices.
Brush each top bread slice with 1 teaspoon of the pickle juice and remaining mustard; top sandwiches. Brush sandwich tops with remaining 1 1/2 teaspoons oil.
Place a second large rimmed baking sheet on top of sandwiches, and press lightly. Place 2 cast-iron skillets on top of baking sheets to press sandwiches.
Carefully place baking sheets with skillets in preheated oven, and bake until bread is toasted and cheese is melted, about 20 minutes. Cut each sandwich into 4 or 5 pieces.
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