Recipes

Cubano Sandwich from Puerto Sagua

May 1st, 2012

Tags: .

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

  • 1 tablespoon unsalted butter, softened, plus more for the pan
  • 1 12-inch Cuban baguette or soft hoagie roll
  • 1 tablespoon yellow mustard
  • 2 1/2 slices ham (about 3 ounces)
  • 2 slices roast or pressed pork (2 to 3 ounces)
  • 2 1/2 slices swiss cheese (about 2 ounces)
  • 3 dill pickle slices

DIRECTIONS:

  • Place a large skillet over medium heat. Add a small amount of butter.
  • Slice the baguette in half lengthwise. Spread 1 tablespoon butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top.
  • Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half.
Print this page

Mel's comments

No, we didn’t make this. In fact, we must thank Puerto Sagua and Food Network Magazine for the recipe. Why make it when they do it so well?

More recipes

View all recipes