This sandwich recipe is absolutely fabulous and amazingly, there were leftovers that were just as tasty the next day. The different tastes all blended together beautifully and I will definitely be making these sandwiches again. The original recipe is from Food & Wine's Mojo Pork Cubanos. I served them as the main dish for by Cuban Birthday meal.



INGREDIENTS

 

• 6 ounces thinly sliced boiled ham
• Softened butter, for brushing
• Homemade baguettes or heros, split lengthwise
• Yellow mustard, for brushing
• 3/4 pound thinly sliced Mojo-Marinated Pork Shoulder
• 1/2 pound thinly sliced Swiss cheese
• Dill pickles, thinly sliced lengthwise

 

DIRECTIONS

 

1. Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
2. Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
3. Place sandwiches on cast iron skillet or griddle if you don't have a panini press. If using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat until they're browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos in half and serve hot.