Ingredients
- cuban bread1 loaf
- regular prepared mustard, regular prepared1 oz
- dill pickles4
- boiled ham or Virginia ham, boiled ham or Virginia ham5 slice
- roast pork2 slice
- genoa salami2 slice
- imported Swiss cheese, imported1 slice
- butter1 oz
- ham croqueta2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Cut Cuban bread to desired size—a common size is 7 inches. Next, slice open the bread down the middle.
On the topside of the bread spread mustard evenly across. Place 4 pickles on top of the mustard.
Place 1 slice of Swiss cheese on top of the pickles.
Slice ham to desired thickness. The recommended size is 1 ½ ounces per slice, the thinner the better.
Fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork and salami.
Join both halves of the sandwich.
Transfer the sandwich to a sandwich grill if you have one, or a waffle iron if not. Close the grill, smashing the sandwich.
Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes.
After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner.
Region evidence: recipe text — “Cuban Sandwich II”
