Cuban Sandwiches

Cuban Sandwiches

2 rustic sandwich rolls, about 6″ (or half a wide-ish baguette)

2-4T mustard
2T mayonnaise (optional)
1 whole kosher dill pickle
4 slices ham
4oz roast pork (or chicken), shredded
2 slices mild cheese (such as Jack or a mild Swiss)

Preheat a large cast-iron skillet or a griddle over medium heat.

Slice the pickle lengthwise into four pieces, and set aside. Cut the rolls lengthwise, leaving the back side attached as a hinge. Open the rolls up and spread a light layer of mustard on the inside bottom. If using mayonnaise (which I recommend unless your pork is very juicy), spread an even layer on the inside top half of each roll.

For each sandwich: Place two pickle slices on top of the mustard, then top with a slice of ham and half of the pulled pork. Top with a slice of cheese, and close up the sandwich.

Place the sandwiches on the preheated skillet or griddle, and press down with a wide spatula. Top the sandwiches with a cookie sheet or a second skillet, and weight down (big tomato cans work well). Cook for 4 minutes, pressing down firmly on the weights every minute or so.

Using hotpads, remove the cookie sheet. Turn the sandwiches over and replace the sheet and weights, again pressing down firmly. The liquid from the pickles and ham will sizzle a little bit; this is a good sign. Cook for another 4 to 5 minutes, until the top of the roll is crispy and the cheese is melted. Remove from the pan and cut each sandwich in half; serve immediately while hot.