If you have leftover roast pork, especially from Lechon Asado, this is how to use it. Combined with ham, Swiss cheese, and pickles, it makes the classic grilled sandwich of the Latin Caribbean. Though purists insist on Cuban bread (essentially a fairly soft French loaf), the best I ever had was in San Juan, made on a sweet roll. A definite bastardization but one that demonstrated that almost any kind of bread will do and that this sandwich is great in many guises. Ordinary yellow mustard is the norm for this, but consider Dijon or brown mustard instead. Similarly, bad dill pickles are standard, but if you can lay your hands on some half-sour pickles (or use Lightly Pickled Cucumbers, page 455), the results will be better— if less “authentic.”
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
Cut the bread in half the long way and butter it. Layer with pork, ham, cheese, and pickles. Spread with mustard. Top with the other half of the bread and squash the sandwich with your hand.
Step 2
Use a sandwich press or put 1 tablespoon butter in a cast-iron or nonstick skillet over medium heat. When it melts, add the sandwich and weight it with a plate and something heavy—a filled teakettle, a big rock, some cans, whatever. You really want to squash the sandwich. Cook for about 3 minutes, or until lightly browned, then turn and brown the other side. Lower the heat if necessary so the cheese melts before the bread becomes too browned.
Step 3
Cut in half on the diagonal and serve.
