Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore
This sumptuous grilled sandwich—a crusty roll filled with roast pork, ham, Swiss cheese, and pickles—originated in Cuba but has caught on throughout the U.S. Also known as a Cubano, it’s a great way to use up leftover Pernil Asado con Mojo.
Featured in “Classic Combination: Ham and Cheese” by Alexander Lobrano.
Yield: Makes 1 sandwich Time: 15 minutes 2 Tbsp. mayonnaise One 8-in. Cuban roll, split lengthwise 1⁄2 cup leftover roast pork shoulder, shredded 3 slices deli ham 3 slices Swiss cheese 10 dill pickle chips 1 Tbsp. yellow mustard 1 Tbsp. vegetable oil Instructions Spread the mayonnaise on the bottom half of the roll. Top with the pork, ham, cheese, and pickle chips. Spread the mustard on the top half of the roll, then close the sandwich. To a large skillet over medium-high heat, add the oil. When hot and shimmering, add the sandwich, weighing it down with a cast-iron skillet, and cook, turning once, until the roll is golden brown and the cheese is melted, 8–10 minutes. Cut in half and serve hot.
The post Cuban Sandwich appeared first on Saveur.
