Cuban Sandwich

A pressed sandwich with a crust that cracks under the teeth, revealing a melted cheese heart binding tender pork and ham. The acidity of pickles and mustard cuts through the richness of the meats.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1227
• Protein: 86 g
• Carbs: 108 g
• Fat: 46 g

Ingredients

• 4 piece White bread ( individual short baguette style rolls )
• 400 g Roast pork ( thinly sliced )
• 200 g Ham ( thinly sliced )
• 200 g Emmental cheese ( sliced )
• 8 piece Sweet and sour gherkin ( sliced into long strips )
• 4 tbsp Mustard ( yellow and smooth )
• 50 g Minimum butter sweet ( softened )
• 4 piece Cuban Bread ( halved )
• 400 g Pork tenderloin ( thinly sliced )

Instructions

1. Bread preparation

   Slice the Cuban bread rolls in half lengthwise. Generously spread mustard on each inner side. The layer should be even to properly moisten the bread.

2. Meat and cheese assembly

   Layer the emmental slices, then the ham, and finally the lechon asado. The cheese should be in direct contact with the bread to melt properly and seal the sandwich.

3. Adding the crunch

   Distribute the sliced sweet and sour pickles along the entire length. Close the sandwich and generously butter both outer sides with softened butter.

4. Pressing and cooking

   Place the sandwiches in a hot pan. Place a second heavy pan on top to press them. Brown for 3 to 5 minutes per side until the bread is golden brown and the cheese is melted.

Chef's tips

• Don't skimp on the external butter; it's what creates that golden, crackling crust.
• The secret is in the pressing: use a heavy weight to fuse the layers together properly.
• Avoid lettuce or tomato; the moisture would ruin the bread's crunch.

Storage

Consume immediately. The bread softens quickly if left to sit.