Easy Pressed Cuban Sandwich (no panini machine required)

cuban bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber and nutrients.

roast pork

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more economical.

Season the pork roast with salt and pepper on both sides.

Add a splash of olive oil to a baking dish and spread it around.

Place the pork roast in the baking dish.

Cook the pork roast in a preheated oven at 425 degrees for about 55 minutes.

Let the pork cool, then slice it into thin pieces about a quarter of an inch thick.

Transfer the sliced pork to a plate for assembly.

Cut the ends off the French bread to make an 8-inch sandwich.

Slice the French bread in half lengthwise.

Butter the tops of all the sandwich halves with softened butter.

Spread a thin layer of Dijon mustard on both the top and bottom halves of the sandwiches.

Layer Swiss cheese on each sandwich, folding the cheese in half first.

Fold the ham slices in half and add them to the bottom halves of the sandwiches.

Add four slices of roasted pork to each sandwich.

Add 8 to 10 pickle rounds to each sandwich.

Put the tops on the sandwiches.

Heat a pan on medium heat and place the sandwiches buttered side down.

Place a heavy cast iron skillet on top of the sandwiches to press them down.

If using another pan, place it on top of the sandwiches and weigh it down with a tea kettle filled with water.

Cook for about 3 to 4 minutes until the bottom is crunchy.

After 4 minutes, remove the skillet and butter the top side of the sandwiches.

Carefully flip the sandwiches over and press down again with the skillet or weighted pan.

Cook for another 3 to 4 minutes until the other side is crunchy.

Transfer the sandwiches to a cutting board and slice one open to check the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens