pressed cuban sandwich

★★★★★ 5 Reviews
Danelle avatar
By Danelle New
from New Bern, NC

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!

— The Test Kitchen @kitchencrew
★★★★★ 5 Reviews
serves 6
prep time 30 Min
cook time 30 Min
method Sandwich Press

Ingredients For pressed cuban sandwich

  • 6
    hoagie rolls
  • 1 lb
    pork tenderloin
  • 18 slice
    deli ham (Black Forest ham works well)
  • 9 slice
    dill pickle
  • 3/4 c
    shredded Swiss cheese
  • 4 Tbsp
    butter/margarine
  • 6 Tbsp
    mayonnaise
  • 6 tsp
    yellow mustard

How To Make pressed cuban sandwich

  • Mustard on one side of the roll; mayonnaise on the other side.
    1
    Roast 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.
  • Swiss cheese, roasted pork, ham, and pickle on the bread.
    2
    Now 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.
  • Pressing the sandwich.
    3
    Heat 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.
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