The sandwich maybe one of the most under-rated meals in existence. There are endless combinations of flavors, ingredients, condiments, garnishes…and what else goes so naturally well with a tiny bag of potato chips. The perfect sandwich has the right combination of flavors...and...the right balance of bread (good bread), meat, cheese, garnish and condiment. Those two elements are perfectly exemplified in The Cuban sandwich. In this recipe video, I show you how to make a Cuban sandwich – one of my favorites. It is super simple to make, and tastes great – hope you enjoy it.
Recipe Overview & Keys to Success
To make the best Cuban Sandwich, there are just a few cooking techniques you should follow:
- With any sandwich, balance is the most important thing. I think most people have too much meat/cheese compared to bread. I believe the bread should be about 50% of the sandwich, with no other part over powering any other.
- I make my Cuban, panini style, heated between two heavy pans. There are a number of ways to toast a sandwich, but I suggest you use one, that combines both heat and weight….so you get a pressed sandwich.
RECIPE FOR CUBAN SANDWICH
Ingredients (for 1)
- Good Italian bread, or sub roll
- 2 tablespoons mayo
- 2 tablespoons mustard
- 3 slices Swiss cheese
- 4 - 5 thin slices ham
- 3 – 4 slices of roast pork (I generally use leftovers here)
- 6 – 8 dill pickle chips
- 2 tablespoons butter
- Salt & pepper
- If you have panini machine, heat it up. If not, I use two of my heaviest frying pans…put them both on the heat to get very hot
- If using Italian bread, slice two pieces about 1.5 inches thick
- Spread the mayo on both sides of the bread (the fat helps protect the bread from any moisture), and then the mustard
- Lay down the cheese, ham, and pork evenly on the bread, and then the pickles
- Top with the other piece of bread and press down with your hands to squeeze it all together a bit
- Once hot, use the butter to grease one of the pans, laying the sandwich down on the melted butter; repeat with the other side on the other pan, and place that pan on top of the sandwich
- Turn off the heat and let the sandwich toast between the pans. If needed, you can add some weight to the pan (a can of soup works well)
- Let the sandwich toast for 7 – 10 minutes (try to touch it much) or until the bread is toasted and the cheese is melted
- Remove the sando, cut and serve
The sandwich is great on its own, but I love it with some potato chips. You can also cut it into little mini-sandwiches and serve as a bit size hor‘devours. Hope you enjoy it!!
Wine Recommendation: mmm...I say grab a beer!!