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Panini Cubana
This sandwich is said to be what Cubans eat for lunch, although I tasted my first Cuban panino in a restaurant in Atlanta. I use a ridged cast-iron skillet and a heavy square cast-iron sandwich press to make panini. Heat the sandwich press in a 500˚F oven for about 30 minutes before using.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 paper-thin slices boneless pork loin
Salt, pepper and garlic powder
4 slices deli ham
4 slices Swiss cheese
Bread & butter pickles (or favourite pickles), sliced thinly
Yellow or Dijon mustard
4 crusty sandwich rolls, sliced open and outer crusts buttered
Potato chips
Method/Steps
Coat a skillet with cooking spray. Season the pork slices with salt, pepper and garlic powder. Sauté until cooked through, about 2 minutes. Set aside.
Spray a cast-iron skillet with cooking spray. Place on high heat.
Spread mustard on the inside of each buttered roll. Layer pork, ham, swiss cheese and pickles on each roll. Press down on top of roll to flatten slightly.
Place rolls, two at a time, in hot cast-iron skillet. When bottom of rolls are browned with grill marks, flip them and place hot sandwich press on top. Cook until cheese melts and tops of rolls are grill-marked.
Wine and Spirits Match