Meat-lovers, rejoice! The Cubano sandwich has arrived. Of course, it is far more likely that this interesting, meat-filled sandwich does not really come from Cuba at all, but actually originated in Key West and it was used to feed cigar- and sugar-factory workers there.

Cubanos are pressed sandwiches, meaning that once you load them up with all of their ingredients, you press them while they are cooking. You don’t really need a special press, although that does make it easier. Just put the Cubano in a large skillet and press it down with a smaller skillet. Works like a charm!

INGREDIENTS

2 (8- to 10-inch) sections Cuban bread, split open horizontally (Italian or French bread will work)

4 tablespoons (60ml) yellow mustard

6 ounces (170g) sliced Swiss cheese

6 ounces (170g) thinly sliced dill pickles (slice these by hand – those in a jar are too thick)

8 ounces (220g) sliced honey ham

6 ounces (170g) leftover Cuban style roast pork (see Quick Tip for recipe)

4 ounces (115g) sliced Genoa salami (optional, use if you like it)

2 tablespoons (25g) butter

 

DIRECTIONS

Preheat a Panini press or a large cast iron skillet or griddle over medium heat. Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard (you will be making 2 sandwiches). Layer bottom and top halves with Swiss cheese. Working only on bottom halves, layer on all of the pickles, ham, roast pork, and salami (if using). Close sandwiches, pressing gently.

Butter top and bottom of Panini press and press sandwiches with moderate pressure until crisp on both sides, about 8 minutes. If using a cast iron skillet or griddle, melt half of butter in pan and add sandwiches. Use a second pan to press on them as the first side crisps. When crisp, flip sandwiches, add remaining butter, swirl to coat, and continue cooking while pressing until crisp on both sides, about 10 minutes total. Slice sandwiches in half diagonally and serve immediately.

Going on a staycation (near your home)? Construct Cubanos, butter lightly on the exterior, and then wrap them in aluminum foil. When you get to your hotel, iron those sandwiches for about seven minutes on each side, unwrap, and enjoy your hot, crispy sandwich

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Quick Tip:   To make Cuban-style roast pork, marinate a 6-8 lb. pork shoulder roast in ½ cup orange juice (from 1-2 oranges), 1/4 cup lime juice (from 3-4 limes), ¼ cup olive oil, 8 cloves garlic (minced), 2 tsp ground cumin, 2 tsp freshly ground black pepper, and ¼ cup fresh oregano leaves (minced). Preheat oven to 275 degrees F. wrap roast in several layers of foil, and seal it at the top, but leave room around it for the marinade and juices from the roast, as well as for air to circulate. Put this on a baking sheet in the oven (middle rack) and roast for 3 hours. Increase oven to 325 degrees F and fold back foil. Baste with the marinade repeatedly and roast 2-3 hours more, until roast is completely tender and surface is crackly and brown. Rest 10-15 minutes. Enjoy for dinner, and use leftovers to make Cubano sandwiches.

Recipe and photo courtesy of J. Kenji Lopez-Alt at Serious Eats