Recipe by Amy - Ellie's Mommie
This recipe is from the "Tampa Treasures" cookbook by the Junior League of Tampa. Make sure you use Cuban style roast pork! Also makes a great game day sandwich when cut into 1 1/2-inch pieces.
Top Review by Lois O'Loughlin
This was great! I used leftover Cuban pork roast and Missy Wombat's recipe for Cuban bread... they turned out so much better than the baguettes I had been using.We always keep alot of pop on hand so I just put two 12-packs on top once they were laid out on the grill.
- 1 1⁄2 loaves Cuban bread
- yellow mustard
- 1⁄4 lb baked ham, sliced thinly
- 1⁄2 lb roast pork, sliced thinly
- 1⁄4 lb swiss cheese, sliced thinly
- 1⁄4 lb italian salami, slice thinly
- dill pickle slices
Directions See How It's Made
- Cut Cuban bread into 6 8-inch pieces.
- Split bread lengthwise.
- Spread mustard on six halves of the bread.
- Spread mayonnaise on the other six halves of the bread.
- Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread.
- Layer pickles on top of salami; top with mayo halves of bread.
- Can be eaten cold, but tastes better "hot pressed".
- To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates.
- Press down hard on the sandwich, squeezing the halves together tightly.
- Grill until the bread is toasted to a light brown on the outside and the cheese is melted.
- Alternate method: Heat a heavy pan on top of the stove on medium heat.
- Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good).
- Toast sandwich until light brown on one side, then turn over.
- Replace brick on toasted side.
- Serve with potato chips and a cold soda.