An authentic Cuban sandwich is like pornography, you know it when you see it. Or should I say taste it!
makes 1 sandwiches
- ⅓ of a cuban bread loaf about 7 inches long (not baguette)
- yellow mustard to taste (never mayo)
- 3 thin slices ham
- 3 thin slices roast pork shoulder
- 3 thin slices swiss cheese
- 3 thin sliced rounds of dill pickle
- 1 newspaper because cuban-americans take the news seriously
Cut off the butt ends of the bread then split in half lengthwise, creating a top and bottom. Spread a thin layer of yellow mustard on the inside of the top half. Line the bottom half with the ham, pork, cheese and pickles (in that order). Place the top on the bottom. Then press the layers together a bit. The bread might crack on the outside and that’s just fine.
Heat a skillet or griddle over medium heat, Then spray it lightly with cooking spray or use a paper towel to barely coat it with canola oil. Place the sandwich in the pan or on the griddle. Then lightly spray, or brush the top of sandwich with canola oil. Add a heavy weight on top (such as a cast iron skillet) and press the sandwich flat. Don’t be afraid to push hard. This is vital to get the crackly crust and juicy interior.
Cook the sandwich for about 2 or 3 minutes or until the cheese begins to melt and the bread is toasted. Flip the sandwich and repeat. You may alternatively use a sandwich press and then there is not need to flip it.
Cut the sandwich in half crosswise. Serve immediately.