I like a good sandwich just as much as the next guy and my hands down favorite is a pressed Cuban. In celebration of Fidel Castro finally getting a clue and realizing that Communism pretty much sucks and only looks good on paper, we had Cuban sandwiches  for dinner tonight. Here's how it happened.

Step 1: Stuff You'll Need

Fresh french bread
Ham ( I used Boars Head Tavern Ham - delicious) Do not use shaved ham!
Lechon Asado Cubano (Roasted Pork)
Swiss Cheese
Spicy Mustard
Mayo (Most Cubans do not have this)
Kosher Dill Pickles
Bacon Salt (yum)

Most Cubans have Mayo and Mustard here. They are also made with Cuban Bread (which is understandably hard to find unless you live in an area where it's readily available like here in Tampa). Tampa style Cubans have salami on them. Hard or Genoa works.<br><br>Anyone out there making one, don't use really smokey ham. It tastes awful.<br><br>Oh, also, if you don't have a sandwich press you can go to the hardware store and just buy a big heavy paver brick. Wrap it in heavy aluminum foil, put it in the oven at 400 degrees until it gets nice and hot and then just put it on top of your sandwich until the cheese gets melty and the bread crisp. This is how I do mine, it works pretty good.
This is pretty much how we've always done them too (with mayo) I'm from the Orlando area and grew up eating these.
I make mine in the toaster oven on a well seasoned pan and press it with a mini cast iron pan my Wife found yard-saling. I thought it was a decoration until I was inspired by El Jefe, the movie to make my own Cubanos. I use the toaster over so I can avoid the butter and mayo, trying to make it healthy-ish! It's more like press 'n bake. <br><br>I lived in Naples back in the days before it blew up with Snowbirds and you could find these at any 7-11, and they had a special press just for it. Good times!
<p>Florida just isn't the same anymore is it. Went to a Rays game a few years back and was happy to see they had pressed Cubans on the menu. $9 though..</p>
A heavy cast iron pan works great as a press. Or fill a large pot with water and use that as a press. Hey, when you need a Cuban sammich' you get creative! Recently though my cast iron pan is all I need. Growing up in South Florida, I never had mayo on a cuban sandwich or the bacon salt, just sliced ham, and sliced pork with swiss, thinly sliced pickles and mustard. From what I've heard the reason it was made this way is so the Cuban workers could keep the sandwich out inthe hot sun and the mustard preserved it from spoiling. Yeah, like you could spoil a Cuban Sandwich! There IS a difference between Cuban &amp; French bread, but after you fry and press it, it's virtually undetectable.
You mention you have a Forman grill. I don't know whether your model is similar to mine...but I can pre-heat the grill and toast the sandwich while pressing the lid down to press it effectively. It gets a nice &quot;BBq&quot; griddle look to it too
It's a bit small for that but maybe I could cut it then press it. I'll have to try that next time. Thanks.

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Bio: Software QA Test Engineer/Technical Writer
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