A traditional Cuban sandwich was one of the local favorites I fell in love with while living in Miami. It’s kind of like a hot ham and Swiss and I’m a huge fan of anything that involves melted cheese. The classic preparation involves sliced roasted pork, something most of us usually won’t have on hand in our kitchens. My version omits the pork (if you’re Cuban and reading this please don’t scold me!) and came from a need to use leftover Ham from a large family meal.
Cuban bread is a simple white bread, similar to French or Italian bread and comes in long baguettes. I used some Italian rolls that I had from Italian beef sandwich night. That bread, along with my cast iron griddle (remember I introduced you last year), some ham, Swiss cheese and pickles, made for a yummy dinner that reminded me of fun days in Miami. It’s simple fare, but delish.
Cuban Style Panini
- Ham, sliced not shaved
- Swiss cheese
- Dill pickle rounds, like stackers
- Bread, either Italian or French, about 6-8 inch long portions
Preheat griddle pan or panini press. Slice portions of bread in half lengthwise, then lightly butter both sides of the bread. Layer on side of the bread with ham, then Swiss cheese, pickles and finally mustard. Place the other side of the bread on top. Place assembled sandwich onto the griddle pan, pressing it together with something weighted or use your panini press. Flip sandwich once is using the griddle. Sandwich is done when both sides are crisp and toasted. Cut sandwich at an angle and serve immediately.
Here’s what my griddle and weight set up looks like, but the sandwich in the pic is the caprese panini.
I found this one on Amazon, but the press is sold separately. They are pretty much the exact ones we have and got great reviews.
I’ve seen Alton Brown use a grill pan and a brick in a similar fashion. Wing it and enjoy some toasty melty cheesy porky goodness yourself! oink. Oh…and if you happen to have some roasted pork tenderloin laying around, by all means add it on!Pin It