The Cuban sandwich began in Miami.
El Cubano
Serves two
1 loaf Cuban or Italian bread
yellow mustard
1/4 pound (115 g) sliced Swiss cheese
12 slices of roast pork
12 slices of sweet, not smoked, ham
2 dill pickles, thinly sliced
unsalted butter
1. Slice the bread in half lengthwise. Then again crosswise so you have bread for 2 sandwiches.
2. Spread both of the top and bottom halves with a thin layer of yellow mustard.
3. Start with the bottom half, layer of cheese, pork, ham, pickles, and a little more cheese, topped with a mustard spread.
4. Heat a griddle or cast-iron skillet over medium-low heat.
5. Spread a little butter on the outside of the sandwiches and place them in the pan.
6. Press down on them with a small cast-iron skillet.
7. Cook for 7-8 minutes. Then flip the bread.
8. Slice the sandwiches diagonally and serve hot.
Goes will with café con leche with two sugars (azúcares).
2. Spread both of the top and bottom halves with a thin layer of yellow mustard.
3. Start with the bottom half, layer of cheese, pork, ham, pickles, and a little more cheese, topped with a mustard spread.
4. Heat a griddle or cast-iron skillet over medium-low heat.
5. Spread a little butter on the outside of the sandwiches and place them in the pan.
6. Press down on them with a small cast-iron skillet.
7. Cook for 7-8 minutes. Then flip the bread.
8. Slice the sandwiches diagonally and serve hot.
Goes will with café con leche with two sugars (azúcares).
