Cuban Sandwich (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
two 12- to 14-inch french baguettes, cut in half lengthwise |
4 tablespoons dijon or stone-ground mustard |
1 pound pulled pork, plain (not glazed or barbeque) |
10 to 12 pickle slices |
8 to 10 ounces ham, sliced |
8 slices swiss cheese |
2 tablespoons grapeseed oil |
Directions:
1. To prepare the Cuban, butter the top and bottom interior side of each baguette and place in a skillet over medium heat to brown and crisp the bread. Once browned, remove the baguettes from the skillet and begin to layer each sandwich with 1 tablespoon mustard, 4 ounces pulled pork, 2 slices pickle, 2 to 3 ounces ham and 2 slices Swiss cheese. After stacking the sandwiches, return the skillet to the stove over medium heat and warm with the oil. Add the sandwiches in batches and weigh down with a heavy skillet. Grill until crisp on the exterior, 1 to 2 minutes. Then flip and repeat the process on the second side. Once cooked on both sides, remove and repeat with the remaining sandwiches, then serve.
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