Ingredients
Method
- Begin by slicing the Cuban bread loaf in half. Precision isn't essential, but aim for even halves.
- Spread yellow mustard evenly on both halves of the bread.
- Layer the bottom half with slices of smoked ham, followed by generous portions of roast pork.
- Add Swiss cheese slices on top of the pork, then layer with dill pickles.
- Carefully assemble the sandwich by placing the top half of the Cuban bread over the fillings.
- Preheat a panini maker or plancha. Add a touch of brown butter for extra flavor.
- Once heated, place the assembled Cuban sandwich onto the panini maker or plancha.
- Cook for approximately four minutes, or until the bread is crispy and the cheese is melted.
- Serve hot and crispy Cuban sandwiches.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.