This is one of my all time favorite sandwiches to order at our club when we are down south. I have tried to make it any number of times and each time I get closer to the real thing. I actually believe that this version is pretty close!
The only draw back is the bread. Where do you find Cuban bread? And, I don’t have a panini press, but that’s easy enough to simulate.
So, I settled on focaccia bread, plain, no olives, no olive oil and for the press? Well I used a heavy cast iron skillet placed on top of the sandwiches to compress all of the ingredients.
However..the most important part of making this sandwich is the sequence in which you layer the sandwich filling. So, if you have left over roast pork, here’s the magic to make the sandwich.
- Cut the bread in half, lenghtwise and spread a generous amount of yellow mustard on both halves.
- Place 2-3 slices of ham on one side
- Place 2-3 slices of sliced pickles on top of the ham
- Top the pickles with a couple of slices of cold pork roast
- Top the pork slices with a couple of slices of Swiss cheese
- Place the second half, mustard side down, on top of the cheese
- Lightly butter the outside of the focaccia, place in a skillet over medium heat and then top the sandwiches with a second heavy cast iron skillet.
- Cook over medium heat for 8-10 minutes, or until the bread is nicely toasted and the cheese has melted.
Serve with a handful of chips and some more pickles. But, first you need the left over pork roast, enjoy!
