Cubano Pork SandwichPrint This Page
Cuban, Portuguese, or submarine rolls (I used ciabatta); important that the bread does not have a lot of extra dough
1 tablespoon unsalted butter, at room temperature
A handful fresh cilantro, chopped
3 oz provolone or Swiss cheese, sliced
4 oz roasted pork (some stores sell it already cooked)
2 oz Genoa salami or smoked ham, thinly sliced
4 thin dill pickle slices
Preparation note: This recipe works best with a sandwich press. If you don’t have one, simply brown the sandwich in a nonstick pan (a ridged grill pan would be ideal), pressing down on it with the lid from a small pot, flipping sides until the cheese is melted and both sides of bread are golden brown.
Preheat the sandwich press. On a cutting board, prepare the first sandwich. Place the bread, cut sides down, and spread the crust with half the butter. Turn the bread over and spread the cut sides with ample Dijon mustard. Sprinkle with the cilantro. Layer one-fourth of the cheese, half the pork, half the salami/ham, and 2 pickle slices. Top with another one-fourth of the cheese. Cover with the other piece of bread and press gently.
Place the sandwich on the grill, close the top plate, and cook until the cheese melts and the bread is toasted (increase pressure on the top plate as the sandwich cooks), 4-5 minutes. Meanwhile, repeat preparation for the second sandwich.
Cut the sandwiches in half and serve immediately with Crack-Like Kale.
Cook’s note: For a spicier sandwich, substitute the pickles with marinated jalapeño slices.