Cuban Sandwich
Ingredients
- 4 pcWhite bread (individual short baguette style rolls)
- 400 gRoast pork (thinly sliced)
- 200 gHam (thinly sliced)
- 200 gEmmental cheese (sliced)
- 8 pcSweet and sour gherkin (sliced into long strips)
- 4 tbspMustard (yellow and smooth)
- 50 gUnsalted butter (softened)
- 4 pcCuban Bread (halved)
- 400 gPork tenderloin (thinly sliced)
Method
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.
- 1
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
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
Distribute the sliced sweet and sour pickles along the entire length. Close the sandwich and generously butter both outer sides with softened butter.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The bread softens quickly if left to sit.
