Sandwich Cubano

This is one of the great lunch foods we have at a Cuban restaurant in town. Judy and Mike share the sandwich with their own café con leche* with two sugars!

1 sandwich

1 baguette-shaped loaf of bread* with a soft interior and thin, papery crust (pan de agua)

2 Tbs. (30 ml) yellow mustard

6 ounces (170 g) sweet-cured ham, nitrate-free, thick slices at room temperature

4 ounces (110 g) shredded cooked pork, organic grass-fed (lechón asado*)

2 ounces (60 g) Swiss cheese (Emmentaler or Jarlsberg), thinly sliced

1 organic dill pickle, sliced crosswise

organic butter

1. Spread both sides of the each bread loaf with mustard.

2. Layer the bottom half with ham, pork, and cheese to cover from end to end (rabo a cabo).

3. Top with sliced pickles to taste.

4. Brush the outside of the bread on each side.

5. Press the sandwich on skillet over medium heat (or use a panini press) until the cheese melts and the meats are warm, about 4-5 minutes.

6. Slice on the diagonal and serve (with café con leche*) 

*Use French bread:  Heat a panini press or preheated oven to 350F (175C).
1. Trim the ends of the loaf, cut into sections, and slice in half lengthwise.
2. Spread the mustard and some mayonnaise on both sides.
3. Layer the pickle and cheese.
4. Brush the tops with butter.
5. Bake until crisp and golden brown, about 6-8 minutes.
6. Cut the sandwich in half and serve.

*Make your own...

lechón asado (oven-roasted pork shoulder) Needs to marinade overnight and cook 8-9 hours.
http://veggiefernandezs.blogspot.com/2015/02/cuban-oven-roasted-pork-shoulder.html

café con leche (coffee with milk)
http://veggiefernandezs.blogspot.com/2015/02/cafe-con-leche.html