Description
This authentic Cuban Sandwich recipe features layers of mojo pork, ham, salami, Swiss cheese, and dill pickles on crispy Cuban or French bread, slathered with a tangy dijon-mayo spread. Pressed to golden perfection on a griddle or panini press, this flavorful handheld meal is perfect for a quick lunch or satisfying dinner for four.
Ingredients
Scale
Bread and Spread
- 15-16 ounce Cuban or French bread
- 1/4 cup mayonnaise, plus extra for bread
- 1/4 cup dijon mustard
Meats and Cheese
- 3 to 4 ounces salami
- 6 to 7 ounces deli ham
- 3 cups mojo pork
- 4 to 5 ounces sliced Swiss cheese
Other
- 7 to 8 long dill sandwich pickles
Instructions
- Preheat Cooking Surface: Preheat a griddle, skillet, panini press, or George Foreman grill to medium heat to prepare for cooking the sandwiches.
- Make the Dijon-Mayo Spread: In a small bowl, thoroughly mix the dijon mustard and mayonnaise until well combined, creating a tangy spread for the sandwich.
- Prepare the Bread: Using a serrated knife, carefully cut the loaf of Cuban or French bread lengthwise in half to create the top and bottom pieces for the sandwich.
- Assemble the Sandwich: On the bottom piece of bread, evenly layer the ham, salami, mojo pork, sliced dill pickles, and Swiss cheese. Then, spread the dijon-mayo mixture on the inside of the top piece of bread, using as much as desired based on loaf size.
- Portion the Sandwiches: Place the top bread piece on the assembled fillings and carefully cut the large sandwich into four individual servings using a serrated knife.
- Prepare for Cooking: Spread a thin layer of mayonnaise with a butter knife on the outside surfaces of the top and bottom bread pieces. This helps achieve a golden, crispy crust.
- Cook the Sandwiches: Cook the sandwiches in batches on the preheated appliance over medium heat. If using a griddle or skillet, press the sandwiches down with a cast iron press or heavy skillet to weight them, cooking each side for 2 to 3 minutes until the bread is golden and crunchy. For a panini press or George Foreman grill, cook the sandwiches for 2 to 4 minutes until crusty and heated through. Serve immediately.
Notes
- Use Cuban bread for the most authentic texture and flavor; French bread can be used as a substitute.
- The mojo pork adds a distinctive citrus and garlic flavor, which can be substituted with slow-roasted marinated pork if mojo pork is unavailable.
- Weighting down the sandwich while cooking is essential for achieving the signature pressed sandwich texture.
- Serve hot for the best melt of the Swiss cheese and crispness of the bread.
- Adjust the amount of dijon-mayo spread based on personal taste preferences.
- Salami is an optional ingredient regionally, but it adds a nice smoky flavor layer.
