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Cuban Sandwich

Cuban Sandwich
Although named for the island nation off the Florida coast, the Cuban sandwich, or Cubano, finds its U.S. home in Tampa, where the first Cuban immigrants arrived in the 1800s. The sandwich consists of a thick stack of ham, roast pork, cheese, pickles and sometimes salami tucked inside a roll, and served pressed and hot. The proper roll is a subject of passionate debate. In Florida, it's usually fresh Cuban bread made with lard, but a crusty French or Italian roll works fine, too.

Ingredients:

  • 1 kaiser or rustic sandwich roll, halved
     horizontally
  • 1 Tbs. unsalted butter, at room temperature
  • 1 1/2 Tbs. mayonnaise
  • 2 tsp. Dijon mustard
  • 2 slices Swiss cheese
  • 2 thin slices roasted pork loin
  • 2 slices ham
  • 4 slices dill pickle

Directions:

Preheat an electric panini maker according to the manufacturer's instructions.

Brush the outside of each roll half with 1/2 Tbs. butter. Lay the roll halves, cut side up, on a clean work surface.

In a small bowl, stir together the mayonnaise and mustard. Spread the cut side of each roll half with about 1 Tbs. of the mayonnaise mixture. Place 1 slice cheese on each half. Place the pork, ham and pickle slices on one roll half, then top with the other half.

Place the sandwich on the preheated panini maker. Cook according to the manufacturer's instructions until the roll is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Serves 1.
Williams-Sonoma Kitchen.