Cuban Sandwich (My Way)
Ready In: 20 mins
Serves: 2
Yields: 1 Sandwich Roll
Ingredients
- 1 loaf Cuban bread (French or Italian works)
- 1 tablespoon olive oil
- 1 tablespoon mustard (or as needed)
- 4 ounces cooked ham, thinly sliced
- 4 slices bacon, fried crisp
- 4 ounces spanish chorizo
- 4 ounces swiss cheese, thinly sliced
- 2 -3 large dill pickles, thinly sliced
- 1⁄4 cup onion, thinly sliced
- 2 ounces sofrito sauce (see note in directions)
- 1 teaspoon oregano
- 1 teaspoon paprika
- salt and pepper
- butter, as needed
Directions
- Preheat a Large Cast iron or grill, over medium heat.
- Slice bread loaf in half long way making two sides. Spread the bottom and top halves with olive oil, spread mustard . Layer bottom and top halves with alternating ham, bacon, Chorizo, cheese, pickles, and onions. Be sure to place cheese on both sides .
- Top with Sofrito and sprinkle with Oregano, Paprika and salt and pepper to your preferred taste.
- Close sandwich, pressing gently. Make sure you don’t overfill your sandwich by too much or the inside of the sandwich won’t warm properly when cooking.
- Brush outside of the bread with soft butter.
- Wrap sandwich tightly in foil.
- Place sandwich in the center of the the grill or pan if using, press it down to make full contact Use a second pan or other heavy object to press on them until the first side crisps. About 5 minutes.
- When crisp, carefully flip sandwiches, continue cooking until crisp and browned, about another 5 minutes.
- When done, unwrap foil, slice into 2 to 4 slices and serve.
- NOTE: Sofrito is a type of Cuban salsa (not hot) I tend to make my own with recipe#456661.
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