Picture of Awesome & Quick Pressed Cuban Sandwich
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.
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Step 1: Stuff you'll need

Picture of 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)

Step 2: Slice the bread

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Slice your bread length wise in preparation for the meat and cheese to rest.

Step 3: Make the spread

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Mix equal parts spicy mustard and mayo add an optional 1/2 teaspoon of Bacon Salt.

Step 4: Adding the Meat and Cheese

Picture of Adding the Meat and Cheese

Spread the mustard/mayo on both sides of the bread. Start with a layer of ham on one side, layer the roasted pork on top of the ham. On the other side of the bread put your Swiss cheese and pickles.

Step 5: Cooking this bad boy

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I admit, I do not own a sandwich press, I just don't have the room for another kitchen gizmo. I'd have to throw away something first and I'm not getting rid of my Pizazz Pizza Cooker, George Forman Grill or Jack LaLanne Power Juicer. So I press my Cubans in a Circulon Pan over medium heat pressing it flat with the bottom of a plate. Some folks use butter for this, I just do it with a dry pan. It should only take a minute or two, be sure to do both sides.

Step 6: Serving Suggestions

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I cut  the sandwich in 4 equal portions and served with sliced tomato and  potato salad. Even better would be fried sweet potato fries or fried plantains sprinkled with brown sugar and cinnamon.
Nesagwa4 years ago
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.

Anyone out there making one, don't use really smokey ham. It tastes awful.

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.
gdhenson (author)  Nesagwa4 years ago
This is pretty much how we've always done them too (with mayo) I'm from the Orlando area and grew up eating these.
natdiamond2 years ago
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 & French bread, but after you fry and press it, it's virtually undetectable.
90mp114 years ago
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 "BBq" griddle look to it too
gdhenson (author)  90mp114 years ago
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.