These are so good! They fit in just right with my recent pressed sandwich obsession and, served with Black Bean Soup, they were part of a perfect light but warm dinner. Like so many traditional dishes, there are probably as many variations as there are cooks and no small amount of controversy about what makes a Cuban the genuine item. As long as you’ve got the basics of ham, pork and cheese on Cuban bread you can’t go terribly wrong. Mustard and pickles make it complete.
- Cuban Bread, one long loaf will make three or four sandwiches
- Roasted Pork – I found this package of precooked, sliced pork chops that worked fine. Leftover pork roast would be perfect.
- Genoa Salami
- Swiss Cheese
- Mustard, plain yellow or spicy
- Dill Pickle slices
Cut each loaf of bread across, into thirds or fourths. Then slice into each piece to open it up but don’t cut all the way through.The precooked pork chops were a little thick for sandwiches so I sliced them a bit thinner.Slather on the mustard.Stuff with meat and cheese and add a pickle slice or two.Press on a medium hot griddle or skillet. If you like you can butter the griddle first but I didn’t see the need for the extra fat and calories. Turn them a couple of times and cook until they’re heated through.Enjoy warm.