Everyone loves a good Cuban Sandwich

Although I grew up in South Florida, home of some of the best Cuban Sandwiches, it wasn't until  I moved to Atlanta that I tried my first one.  Now, if I'm being honest, I still prefer a pastrami on rye with melted provolone and spicy mustard any day of the week.  But, there is a great Cuban restaurant, La Fonda, that my husband and I adore.  The have a few variations on the typical Cuban and over the years we have tried many of them....the classic with Roasted Pork, Sweet Ham and Swiss paired with dill pickles and cuban bread is still the best.  In my version, I used deli pork just because it saved me time, however, I think this sandwich should be on the menu the day after you roast a pork or enjoy pork tenderloin for dinner.  If you make this on a grill, I would use indirect head and smash your sandwich between a brick covered in aluminum.  If you have a panini press, that is the fastest way to achieve perfection however a fry pan and some butter with another pan to smash your Cuban will work just as well.  Just attempt this sandwich like you would attempt a grilled cheese.  And...if you are feeling frisky, try adding some thinly sliced salami like they do in Tampa.

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Cuban Sandwich

Recipe courtesy of Celeste

Ingredients:

1 loaf of Cuban bread

Softened Butter for griddle or grill pan 

1/2 pound deli ham, sliced thin

1/2 pound deli roast pork, sliced thin 

(unless you have leftovers from dinner) 

2/3 pound deli swiss cheese, sliced thin

*1/2 pound hard salami, sliced thin 

(optional for Tampa version) 

Yellow mustard

Kosher dill pickles, rounds or stackers 

Slice open bread and butter inside

(or butter griddle and lay bread on butter for a minute) 

Spread yellow mustard on both sides of bread

Layer with swiss, ham and pork, finish with swiss

Top with pickles 

Place sandwich on griddle or fry pan over medium heat, 

the same heat for a grilled cheese. 

You have to smash sandwich.  

You can use a brick covered in aluminum 

or a heavy pan to smash sandwich.

The sandwich is ready when the 

cheese is melted and the bread is toasty. 

Cut on the diagonal and enjoy!