pressed cuban sandwich
These were common in FL, but not so common here in NC. So true to form, I did my best to re-create the Midnight Sandwich/Cuban. This is the result... it's kind of a process, but worth the time!
Blue Ribbon Recipe
If you've taken a trip to Miami or The Keys, you've probably enjoyed a Cuban sandwich. When you can't travel and want a taste of warmer weather, try this sandwich at home. Roast pork, ham, Swiss cheese, yellow mustard, and dill pickle are sandwiched between bread and pressed. The final result is a terrifically tasty and warm sandwich that will fit the bill for lunch or supper!
prep time
30 Min
cook time
30 Min
method
Sandwich Press
yield
6 serving(s)
Ingredients
- 6 - hoagie rolls
- 1 pound pork tenderloin
- 18 slices deli ham (Black Forest ham works well)
- 9 slices dill pickle
- 3/4 cup shredded Swiss cheese
- 4 tablespoons butter/margarine
- 6 tablespoons mayonnaise
- 6 teaspoons yellow mustard
How To Make pressed cuban sandwich
-
Step 1Roast the tenderloin, as directed. (usually 20 min per pound @ 375*) Let it rest for 10-15 minutes. Slice fairly thin, against the grain. Split hoagies and spread mayonnaise on the inside of both rolls. Put mustard on the inside of the top roll. -
Step 2Now assemble the Swiss cheese on the bottom. Then a layer of roasted pork, 3 slices of ham (folded to fit), 1 1/2 slices pickle, and then the top of the hoagie.
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Step 3Heat skillet to medium, or use a George Foreman (works very well). Spread outside of sandwich with butter or margarine, then grill until golden brown. If using a skillet, press the sandwich with a spatula, then flip and press again.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Meat Appetizers
Category:
Pork
Category:
Sandwiches
Keyword:
#sandwich
Keyword:
#Cuban
Ingredient:
Pork
Method:
Sandwich Press
Culture:
Cuban
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