1 Loaf Cuban or Italian bread
2 tb Mayonnaise
2 sm Dill pickles; thinly sliced
- lengthwise
2 sl Swiss cheese
4 oz Roast pork; sliced
4 oz Ham; boiled or baked, sliced
1 tb Butter; melted
Here is the favorite grilled sandwich in South Florida with
Americans as well as Cubans. It has begun appearing, as well, on
the menus of many trendy New York City restaurants, and its
popularity is swiftly growing all over the U.S.
Preheat the oven to 350 F.
Trim the ends off the loaf and slice the bread in half lengthwise.
Spread both cut surfaces with mayonnaise, layer one half with pickle
slices, cheese, pork, and ham, cover with the second slice of bread,
and cut down the middle into two sandwiches.
Place the sandwiches on a lightly oiled baking sheet and brush the
tops with butter.
Place a heavy cast-iron skillet over both sandwiches to weigh them
down and bake until crisp and hot, about 20 minutes.
VARIATION: For a Miami Sandwich, toast the bread, assemble the
sandwich as for a Cuban sandwich, and add 4 slices fried bacon,
2 large leaves lettuce, and 4 tomato slices before cutting in two.
Do not bake the sandwiches.
