Cubano Sandwich
Cubano Sandwich
Brie Thompson
2
10 minutes
15 minutes
Cuban sandwiches are all about the layers, and this Cubano Sandwich stacks ham, Mojo Roasted Pork, Swiss cheese, tangy pickles, and Dijon mustard on Cuban bread. A butter mixed with Key Lime Infused Olive Oil, Mojito White Barrel Aged Balsamic, and Mojo Citrus Seasoning Salt gets brushed on the bread before it is pressed until golden, crisp, and melty. It is the kind of sandwich that disappears fast.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- ½ cup Butter, softened
- 2 Tbsp Key Lime Infused Olive Oil
- 1 Tbsp Mojito White Barrel Aged Balsamic
- 1 tsp Mojo Citrus Seasoning Salt, freshly ground
- 1 Loaf Cuban Bread or soft baguette
- 4 tsp Dijon Mustard, divided
- 6 Long Pickle Slices, divided
- 6 Ham Slices, divided
- ⅔ cup Mojo Roasted Pork (See Recipe), divided
- 4 Slices Swiss Cheese, divided
Directions
- Mix the butter, Key Lime Infused Olive Oil, Mojito White Barrel Aged Balsamic, and Mojo Citrus Seasoning Salt in a bowl until combined.
- Cut the bread in half to make two sandwiches, then cut each piece in half lengthwise to open. Brush 1 Tbsp of the mixed butter on the inside of each piece of bread.
- Heat a cast iron skillet over medium heat. Toast the inside of the bread until golden brown, 2 to 3 minutes.
- Spread 1 tsp Dijon mustard on each piece of bread. For each sandwich, layer 3 pickle slices, 3 ham slices, ⅓ cup Mojo Roasted Pork, and 2 slices Swiss cheese on the bottom half, then close the sandwich.
- Brush 1 Tbsp of the mixed butter on the outside top and 1 Tbsp on the outside bottom of each sandwich.
- Heat a panini press to 375°F. Add the sandwiches and cook until the bread is toasted and the cheese is melted, 6 to 7 minutes. Serve immediately.