Cuban Sandwich
I've been obsessed with cubanos since I saw that movie Chef. Pork, swiss, mustard, and pickles; there ain't a single thing on this sandwich I don't like. Here's how you can make a big plate of 'em right in your oven!
Ingredients
- 2 16-oz. soft French bread loaves, cut in half and sliced in half horizontally
- 1 Tbsp. olive oil divided
- 1/2 cup yellow mustard
- 24 1-oz. Swiss cheese slices
- 1 1/2 lb. fully cooked sliced pork roast
- 3/4 lb. fully cooked sliced smoked ham
- 2 1/2 cups dill pickle chips plus 4 teaspoons pickle juice (from 1 [24-oz.] jar)
Instructions
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Preheat oven to 400°F. Brush 1 1/2 teaspoons of the oil on a large rimmed baking sheet. Place bread bottoms on baking sheet, cut side up. Spread 1 tablespoon of mustard on each bread bottom, then top each with 3 Swiss cheese slices. Divide pork, ham, and pickles evenly on top of cheese, then top with 3 more slices.
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Brush each top bread slice with 1 teaspoon of the pickle juice and your remaining mustard, then top the bottoms. Brush the sandwich tops with remaining 1 1/2 teaspoons of oil.
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Place a second large rimmed baking sheet on top of sandwiches, and give it a light press. Place 2 cast-iron skillets on top of baking sheets to press the sandwiches and hold them in place. It's an ersatz sandwich press!
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Carefully place the loaded baking sheets (skillets still on top) in preheated oven, and bake until the bread is toasted and cheese has melted, about 20 minutes. Cut each sandwich into 4 or 5 pieces, depending on how long the bread was.
