Cuban Sandwich
689kcal57.4g protein41.1g fat20.1g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 unit | Cuban bread or soft crusty rolls |
| 400 g | roast pork (thinly sliced) |
| 250 g | ham (thinly sliced) |
| 200 g | Swiss cheese |
| 150 g | dill pickles (thinly sliced) |
| 4 tbsp | yellow mustard |
| 40 g | butter |
Steps
- prep8 minthin even layersSplit the bread and spread mustard across the cut faces, then layer roast pork, ham, Swiss cheese and pickles evenly. Avoid a tall mound in the center; even thickness lets the press heat the sandwich all the way through while the bread crisps.
- top2 minbread exterior lightly butteredClose the sandwiches and butter the outer surfaces lightly. Too much butter fries the bread greasy; a thin film is enough to encourage even browning and crisp contact.
- press8 minmedium heat under firm pressurePress on a plancha, sandwich press or weighted skillet until the bread is crisp and flattened and the cheese has melted around the warm meats. Moderate heat is essential: high heat burns the exterior before the dense filling heats through.
- rest2 mincheese set just enough to sliceRest briefly, then cut on the diagonal and serve hot. The short rest prevents the molten cheese and pickles from sliding out while preserving the compact pressed texture.