The Cuban Sandwich is world renown. It is a perfect way to use any leftovers you have from lechon asado. It is an awesome sandwich and don’t forget to add some of those delicious caramelized onions, yummy! The Cuban sandwich is grilled, but does not have grill marks. I used a brick covered in tin foil to squash it and it came out perfect! Tostones make a lovely side to this sandwich as well. Enjoy!
- 1 long Cuban bread roll
- 3 tablespoons Dijon mustard
- 8 thin slices Swiss cheese
- 1 cup bread and butter or dill pickles
- several pieces of left over lechon asado
- 8 thin slices deli ham
- Kosher salt and freshly ground black pepper
- Olive oil
- To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again. Season with salt and pepper in between the ham and pork layers.
- To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or large food cans work well) Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice (moros y cristianos) and tostones (fried plantains).