Friends, crack open a beer because it’s Friday-eve and we’re making Cuban Sandwiches . . . Cubanos, yo! Thick, cheesey, gooey, salty, meaty, vinegary sandwiches. NOM.
Ya’all, are you ready for some leftovers so good no one will know they are leftovers?! If you were here a few days ago, you know we are making some magic today with some previously-made recipes, because we all deserve a break, am I right? Yes ma’am, yes sir, hot damn, yes I am. You not following? Click here. We’ll totally wait.
Are you back? Did you never leave? Most importantly, did you make/gather all your ingredients? OK, perfect, because we are making magical, gooey, Cuban sandwiches, which take no time, because hello, you already did most of the werk, werk, werk. You’re a boss, applesauce.
I should preface by saying these are Cuban-inspired sandwiches. Inspired by the fact that after making pickles and placing them in the refrigerator, I saw a remaining jar of rhubarb red wine mustard, and thought: CUBANOS! Followed by: I wonder how long that miso paste has been in here? Does miso paste go bad? Because SQUIRREL! Not because we eat squirrel with miso paste . . . or squirrel at all . . . (yet) . . . but because I have a wandering mind. And ohhhh yeeeeeah, I’m all of a sudden super hungry for Cuban sandwiches.
From there, I went rogue. Instead of a traditional Cuban roast, I made my favorite pulled pork recipe. Instead of Cuban bread, I grabbed my most beloved bakery bread plus a lovely wedge of aged swiss. Deli ham is a must and, depending on your locale, Genoa-style salami is also sometimes included. Whatever side you land on the salami debate is cool with me, but I am most definitely pro salami on my Cuban sandwiches. I say go as traditional or rogue as you see fit . . . this is your sandwich after all.
Alright, so we have our ingredients, what’s next? Assembly! Grab two slices of bread. Slather mustard on BOTH halves goldilocks style: not too much, not too little, but juuuuust right, you feel me? Slice that aged swiss thin, but not too thin, and I double-dog-DARE-you not to eat some while doing so. Place a slice of swiss cheese over each mustarded (I typed this as a joke, but spell check didn’t even add a squiggly red line . . . is this a for-real word??) bread. ←So confused. Add pickles, ham, shredded pork, and salami to one half; top with other half.
Do you have a panini press? Heat that thing up, you lucky dog, you. I have a Lodge cast iron grill press that I’m partial to because it takes up minimal space, but the truth is, you don’t need either one. Anything that can weigh the sandwich down works (i.e., a second heavy pan). You go, you minimalist, you! I live with a human who would sincerely like you to teach me your practical, unobsessed-with-every-new-gadget ways. Please, contact me. Please.
Otherwise, follow the recipe as written below and enjoy all that hard work previous you completed. Crack open a beer for present you AND past you because you both totally deserve it. Cheers, b*tches. You da bosses.
Cuban Sandwiches (Cubanos)
- Bread sliced
- Favorite mustard
- Aged Swiss cheese
- Favorite pickles sliced thin
- Deli ham
- Leftover pulled pork or pork roast
- Genoa-style salami
- Butter 1 tablespoon per sandwich
- Beer optional
- Preheat panini press or cast iron skillet over medium heat. Grab two pieces of bread. Slather on some mustard on both halves. Add cheese to both halves. Add pickles, ham, pork, and salami to bottom half. Top with other half.
- If using panini press, butter bottom and top, add sandwiches, and press until crisp, about 6–7 minutes. If using cast iron skillet, melt half of butter, add sandwiches and top with grill press or heavy pan. Once crisp, flip sandwich, add remaining butter swirling to coat, and cook until both sides are crisp, about 8 minutes total.