Cubano

Something I’ve been wanting to make for years now: the Cubano or Cuban Midnight Sandwich! I don’t know why I waited so long! It was delicious on its own or dipped in last night’s Potato and Bacon Ends Chowder. Try as I might, I couldn’t find a grill press or cuban rolls so I had to improvise. I’ve always grilled my sandwiches with butter, but this time I decided to try it with Mayo to see what all the hype was about. Oh boy! It was amazing! I made a point of using the freshest ingredients I possibly could (within my price range) because I wanted to taste it as close to the original as possible. I have a thing about mushy bread, so I added ingredients in a different order to keep everything crisp and delicious. Of course, feel free to arrange your sandwiches to your liking!

Cubano Sandwich

2 slices fresh bread
3 Tbsp Mayonnaise
2 Tbsp Yellow Mustard
1/4 lb fresh sliced Peppered Turkey Breast
1/4 lb fresh sliced sweet, uncured ham
4 slices of Baby Swiss Cheese
1/2 C Dill Pickles; drained

1. Spread mayo on both sides of bread. Layer 2 slices of cheese per bread slice.
2. Add ham slices then turkey slices on one slice of bread. Top with mustard and spread, flattening the meat into the cheese. Add pickles and top with second slice of bread.
3. Heat cast iron skillet, griddle pan or grill over medium-high heat. Add sandwich and press down with a smaller cast iron skillet (anything heavy will work) and sear until golden brown. Be careful to watch it so it doesn’t burn!
4. Serve with French Fries, chips or Dill Pickles.

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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