Cuban Sandwich (My Way)

Submitted by Bonnie G #2

"Cuban Sandwich – also known as Cubano, to me is a fancy grilled ham and cheese sandwich with other ingredients added on. I use my homemade Cuban Bread Roll recipe to make it even more authentic, but French bread can be used. Sofrito is a Cuban salsa and like most Cuban food is not hot spicy but full of flavors; see my note in directions."

 

• Ready In: 20mins
• Ingredients: 14
• Yields: 1 Sandwich Roll
• Serves: 2

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

1. Preheat a Large Cast iron or grill, over medium heat.
2. 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 .
3. Top with Sofrito and sprinkle with Oregano, Paprika and salt and pepper to your preferred taste.
4. 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.
5. Brush outside of the bread with soft butter.
6. Wrap sandwich tightly in foil.
7. 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.
8. When crisp, carefully flip sandwiches, continue cooking until crisp and browned, about another 5 minutes.
9. When done, unwrap foil, slice into 2 to 4 slices and serve.
10. NOTE: Sofrito is a type of Cuban salsa (not hot) I tend to make my own with recipe#456661.