It’s tough to beat a good Cuban sandwich. Sure, some might say it’s just a glorified ham & cheese – but, I beg to differ. Roasted pork and thinly sliced ham, crisp dill pickles, and spicy mustard? All between toasted, crusty bread? Positively heavenly.
Whenever I have pork tenderloin on the menu, I always cook two of them – just to ensure there’s enough leftovers to make these for dinner the next night. With a couple of items from the deli counter, it’s a quick and easy dinner to throw together on a weeknight.
4 ciabatta rolls or sub rolls
2 tablespoons spicy brown mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound Swiss cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature
Slice the bread in half, horizontally. Spread mustard onto each side of the bread. Divide the ingredients evenly among the slices bread, starting with the pork followed by the ham, cheese, and dill pickles. Top with the other half of bread.
Heat a skillet or grill pan over medium high heat (or a panini press). Butter the outer sides of the rolls. Place the sandwiches in the skillet, placing a heavy skillet on top of the sandwiches to “press” onto the grill, until the cheese is melted and the bread is flat and browned, about 4 minutes per side.