Cuban Panini

"No, this is not the authentic Miami Cuban sandwich, but it is a fairly reasonable substitute for those of us who don't have quick access to real McCoy. Deli sliced meats make this a fast and filling sandwich."
 
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Cuban Panini created by Redsie
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 loaf Cuban bread (if not available, use a French or Italian loaf from the deli)
  • 14 cup yellow mustard
  • 13 cup mayonnaise
  • 2 large dill pickles, thinly sliced lengthwise
  • 12 lb swiss cheese, thinly sliced
  • 34 lb ham, thinly sliced
  • 12 lb pork roast, thinly sliced
  • 13 lb genoa salami, thinly sliced
  • 2 tablespoons butter, softened
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directions

  • Preheat sandwich press.
  • Cut bread in half lengthwise.
  • Spread inside top and bottom with mustard and mayonnaise.
  • On bottom half, layer pickle slices,Swiss cheese, ham, pork and salami.
  • Cover with top half of bread.
  • Cut the loaf into 4 equal sandwich portions.
  • Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and the cheese is melted.
  • Slice in half diagonally and serve.
  • *** Note - if you don't have a panini press or a sandwich grill type appliance, just use 2 heavy skillets - 1 to cook in and the other on top of the sandwiches to press them down. I would suggest covering the bottom of the pressing-skillet with aluminum foil.

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  1. Chef Kenney J
    never had a cubin with salami in it before, it made a nice change.
     
  2. sisterlily
    We had these both for lunch and supper they were so good. Quick, easy and a great combo of flavors. I pressed them down with a plate and a heavy weight on top...loved the pannini effect !!!
     
  3. Redsie
    Cuban Panini Created by Redsie
  4. Redsie
    Cuban Panini Created by Redsie
  5. Redsie
    Fast and filling - you are right!! Made this for a quick dinner - and really enjoyed it!! :yummy: Used prosciutto instead of ham and some light salami. Also used Dijon mustard instead of yellow mustard (I like a little kick!!). Grilled it in our G. Foreman grill. Thanks Susie!! :)
     

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