MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cubano Sandwich
Categories: Breads, Cheese, Pork, Vegetables
     Yield: 10 Sandwiches

     1 lb Loaf Cuban or Italian bread
     2 tb Unsalted butter; softened
     1 cl Garlic; crushed
     2 tb Yellow mustard
     8 oz Ementhal cheese; thin sliced,
          - about 10 slices
     1 lb Shredded pork roast; heated
          - until warmed through
          Dill pickles; sliced
    10 sl Black Forest or smoked ham
    10 sl Bacon; cooked

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          Potato chips
          Dill pickle spears

 Heat your skillet or griddle:

 I like to use two cast iron skillets nested on top of one another,
 pressing the sandwich in between. To use this method, place both
 skillets (one on top of the other) over medium heat and let them
 heat through.

 If using a panini press set it to medium heat. The skillet or
 griddle shouldn't be screaming hot, but it should radiate enough
 heat to toast the bread slowly.

 If you aren't using the double pan method or a panini press, just
 use anything you have to weigh the sandwich down - a foil wrapped
 brick, your spatula, whatever you have will do.

 TOAST THE BREAD: Slice the loaf of bread in half horizontally. If
 you're using a skillet, you may have to cut the loaf cut the loaf
 vertically as well so it fits in your pan and make the sandwich in
 batches.

 Toast both halves of the plain bread, cut side down, until the
 surface is a light golden-brown. This step reduces the sogginess
 that often occurs after the mustard and pickles are added.

 MAKE, THEN SPREAD, THE SCHMEAR: While the bread is toasting, stir
 together the butter and minced garlic to create a schmear. Once the
 slices of bread have been toasted, spread the garlic butter onto
 the cut side of one of the bread halves. Then spread the mustard on
 the cut side of other piece of bread.

 LAYER THE MEAT AND CHEESE: Top the mustard side with a layer of
 Swiss cheese, followed by a handful of the warmed roast pork. Add
 another layer of Swiss cheese followed by a layer of pickles and
 the ham. Top the ham with bacon amd any remaining cheese and cover
 the sandwich with the other piece of bread.

 GRILL THE CUBANO: If you prefer really melty cheese, wrap your
 Cubano in aluminum foil before grilling (this is totally optional).

 If using the 2-skillet method, once both pans are heated through,
 lift the top pan up. Place the sandwich into the bottom pan and
 place the top pan directly onto the sandwich. Otherwise, weight the
 sandwich down using your preferred method.

 Grill the Cubano for 5-6 minutes on one side before carefully
 flipping the sandwich and grilling for another 5-6 minutes on the
 other side. If you're using a panini press, grill for 6 minutes
 total, or until the cheese is melted.

 When ready the Cubano should have a flat, crispy, slightly dark
 brown, top and bottom, and the cheese should be melted.

 SERVE: Remove your sandwich from the skillet or griddle. Slice your
 sandwich according to the number of guests you need to serve and
 serve the sandwich with a handful of chips and a pickle or two.

 LEFTOVERS! Leftovers should be wrapped in foil and stored in the
 refrigerator. They may be reheated by cooking the same as above.

 Recipe by Marta Rivera

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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