Cuban Sandwich (My Way)

READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    cup onion, thinly sliced
  • 2
    ounces sofrito sauce (see note in directions)
  • 1
    teaspoon oregano
  • 1
    teaspoon paprika
  • salt and pepper
  • butter, as needed
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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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