Prep 15 mins
Cook 10 mins
From Ingrid Hoffman, Simply Delicioso," on Food Network. If you cannot find Cuban rolls, you can use any long sandwich roll. Be very careful when handling the hot bricks! Be sure to place them in a very sturdy baking pan. Place them in the oven two at a time if you're not particularly strong.
For the relish
- 1⁄2 cup raisins
- 1 cup pitted spanish green olives, coarsely chopped
- 1 small shallot, coarsely chopped
- 2 tablespoons red wine vinegar
- 1⁄3 cup extra virgin olive oil
For the sandwich
- 4 cuban rolls, halved lengthwise
- 4 tablespoons mayonnaise (to taste)
- 4 tablespoons yellow mustard (to taste)
- 8 slices baked ham, sliced thin (Virginia or Black Forest)
- 8 slices deli roast pork, sliced thin
- 8 slices swiss cheese
- 1 tablespoon unsalted butter
- Put the raisins, olives, shallot, vinegar, and oil in the bowl of a food processor. Puree until well combined.
- Transfer the olive mixture to a bowl, cover with plastic wrap and set aside for at least 1 hour or up to 2 days before using.
- Open the bread like a book and spread each side with the mayonnaise and mustard.
- Lay 2 slices of ham and 2 slices of roast pork on 1 side of the roll. Top with 2 slices of cheese.
- Spread 1 to 2 tablespoons of the olive-raisin relish over the cheese. Bring the tops and bottoms of the sandwich together.
- Wrap 4 bricks in aluminum foil and place in a 500 degree F oven for 15 minutes.
- Melt the butter in a large skillet or griddle pan over medium heat (if your skillet isn't large enough you may need to cook the sandwiches in 2 batches).
- Place the sandwiches in the skillet and press down with the hot bricks for 3 to 5 minutes until the cheese is melted and the bread is flat and browned.