Cuban Sandwiches are a delicious Florida specialty and are the perfect way to to use leftover roast pork in a quick weeknight meal.
Listen to me explain briefly about how to make this sandwich, with some great tips along the way, by clicking the play button below:[sc name="cubansandrotd"][/sc]
- 1 loaf Cuban bread, or baguette
- 2 Tbsp. margarine or softened butter
- 4 tsp. yellow mustard
- 8 slices roast pork
- 8 slices smoked ham
- 32 round dill pickle slices
- 8 slices Swiss cheese
- Preheat the broiler. Put the oven rack 8 inches from the heat source.
- Cut the Cuban loaf in half and then cut each half into half again.
- Slice through the middle of each piece of bread to get the base for two open-faced sandwiches, yielding 8 bases total. Arrange bread on a broiler-safe baking sheet, insides of bread facing down so that the outer crusts are up.
- Spread the margarine or butter on the outer crusts.
- Put the pan into the oven to toast the outside of the bread. Remove from oven when lightly toasted, 2-3 minutes.
- Flip bread over so that the crust sides are down. Spread each top with 1/2 teaspoon of mustard.
- Top each with a slice of roast pork, a slice of ham, 4 slices of pickle, and a slice of cheese.
- Transfer baking sheet to under the broiler. Broil until cheese is melted and pork and ham are heated through, 3-5 minutes. If the cheese melts too quickly and the meat is not heated, move the pan down in the oven and turn the broiler off. The heat in the oven will finish heating the meat.