Puerta Sagua's Real Cuban Sandwich
"This is an authentic recipe from Puerto Sagua, a family-owned Cuban diner in Miami."
photo by Starrynews
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 sandwich
ingredients
- 1 tablespoon unsalted butter, softened (plus more for the pan)
- 1 (12 inch) cuban baguette or (12 inch) soft hoagie rolls
- 1 tablespoon yellow mustard
- 2 1⁄2 slices ham or 3 ounces sliced ham
- 2 2 slices pressed pork or 2 -3 ounces pressed pork
- 2 1⁄2 slices swiss cheese or 2 ounces swiss cheese
- 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 T. 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is so good. I used #349384 for the pork and then pressed the sandwich between the griddle and foil lined bricks. So good. Thank you for sharing with us. -
Delicious! I used four small gluten free baguette rolls and organic ham and pork, not quite sure if it was what the recipe called for, but it made a really delicious dinner accompanied by some coleslaw. Thanks for sharing!<br/>Made for ZWT 9 / Caribbean for The Apron String Travelers -
I love Cuban sandwiches, but until now, had never tried making one at home. So good, and really easy to make once you have the roast pork on hand. I made my own roast pork using Recipe#503387 in the crockpot. With a little bit of planning for the roast pork, now I can enjoy Cuban sandwiches just about any time I like, yay! Sorry, no photo, DH had taken my camera for the day. Thanks for posting! Made for The Hot PInk Panthers for ZWT9 Family Picks -
Yum, this is delicious! DH and I split one since I can't eat quite as much as this made ;) We really enjoyed the blend of meats and cheese and other flavors with the toasted texture. Thanks for sharing! ZWT9
-
Oh boy are we stuffed! These were so delicious DH and I each ate a whole one after which we were so stuffed that we agreed to split one next time. I used some left over bbq pork from the other night. Thanks for the post.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
