Cuban Sandwich
Serves: 2
What's In It
  • 1 loaf of soft-crusted Italian or French bread -- unless you can actually find a loaf of Cuban -- about 3 inches wide and cut into 6-inch lengths
  • 2 cups of roast pork
  • 6 slices of deli ham
  • 4 dill Sandwich Stacker pickles
  • 4 slices of Swiss cheese
  • Mustard
  • Mayo
  • 4 tablespoons of butter
How To Do It
  1. Split the bread lengthwise and butter the insides. Place facedown onto a heated griddle and add some weight to press the bread. No sandwich press? No problem: use a kettle filled with an inch of water. You want to apply pressure so that the bread gets an even grill, but you do not want to flatten it. Not yet.
  2. Once toasted, move the bread to a platter, grilled side up. Keep the griddle hot.
  3. Spread one side with mustard, the other with mayo.
  4. Layer the bottom slice with pork, ham, pickles, and cheese and top with the other piece of bread. This is going to get pretty tall, and start looking like a Scoobie Doo sandwich. You know, the kind that Shag and Scoob would smash down, swallow whole, and then expanded in their throats, turning their necks into accordions? I always wanted a sandwich to give me accordion neck.
  5. Butter the outside of the top slice, and place the sandwich stack upside down on the griddle. Butter the bottom, and then re-apply your weight to compress the sandwich. In addition to the crisp, even grilling that this gives the bread, it also mashes the flavor layers together. After a couple of minutes, flip the sandwich and grill the bottom for a couple of minutes longer.
  6. Remove from heat, slice in half, and serve. And enjoy the greatest thing ever. For reals.
Recipe by Howe I Eat at