Edit ModuleShow Tags

Grilled Cubano Sandwich


Published:

Do you have some leftover roast turkey, pork, or ham tucked in the freezer after the holiday feasts, or are you looking for a twist on a toasty sandwich you can make with deli meat? In my family we always try to “help” with the leftovers right away by having a little sandwich later that day or evening as we’re relaxing and “feeling faint” from not having eaten anything for possibly a good half hour or so. At that point we also "help" with the rolls and assemble simple sandwich snacks with them. They're always tasty enough tidbits, but how is it that sandwiches made at a restaurant often seem much better than those made at home? Certainly sandwich-making is a rather straightforward enough process? Their secret, it seems, is the inclusion of spices and sauces as well as using a good bread or roll.

Everyone loves a good turkey or ham sandwich, but to make something a little different—and for more of a meal than a snack—try a grilled Cuban sandwich, better known simply as a Cubano. Served with a handful of chips and some slaw, macaroni salad, or a cup of soup, these comforting, hearty sandwiches will satisfy just about any appetite. The traditional Cubano is made with Cuban bread, but any soft, tasty sandwich roll will do. (This version by chef instructor and cookbook author Molly Stevens appeared in Real Food.) 
 

Grilled Cubano Sandwich

Makes 4 sandwiches

2 Tbsp. extra virgin olive oil
2 Tbsp. yellow mustard
½ tsp. ground cumin
½ tsp. paprika, regular or smoked
4 soft sandwich or hoagie rolls
6 oz. sliced roast pork or turkey
¼ lb. thinly sliced ham, preferably Black Forest
¼ lb. sliced Swiss or provolone cheese
2 medium dill pickles, thinly sliced lengthwise
1½ Tbsp. butter, softened

In a small bowl, stir together olive oil, mustard, cumin, paprika, and a pinch of salt. Split the rolls horizontally, and spread each side with the mustard mixture. Layer meats and cheese on bottom halves of rolls (pork or turkey first, then ham, and then cheese). Arrange pickles on cheese, and cover with top half of the rolls. Press down to compress filling.

Heat a large skillet over medium-high heat (or heat a panini maker or sandwich press). Spread butter on bottom of each sandwich, and place, buttered side down, in skillet. Butter top side of roll, and then cover sandwiches with a sheet of foil and set a heavy pan or pot lid on top, pressing hard to compress the sandwiches (if using a sandwich press, close the press). Grill, pressing constantly and turning once, until sandwiches are browned and crisp on both sides and cheese is melted, 10 to 12 minutes total.

Cut sandwiches in half and serve warm.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Relishing Cranberries

Combine antioxidant-rich cranberries with another seasonal favorite in this Cranberry Walnut Sweet Potatoes Recipe

SCANDAL!: Why Red Wagon Wasn't on the Pizza List

How could food critic Jason DeRusha leave off Red Wagon Pizza Company?! His reasoning—and your chance to celebrate the Minneapolis restaurant turning 3

Talkin’ Turkey: Are you Ready for the Big Feast?

Forget brining and get even better results with a flavorful spice-rubbed roast turkey recipe

Grilled Chicken Gremolata Sandwich Recipe

Step up your chicken sandwich repertoire with a bit of Italian flair

Best Pizza in The Twin Cities: RANKED!

With the Slice of the Twin Cities pizza competition this weekend, check out food critic Jason DeRusha's favorite pies. (You'll need the carbs before winter hits.)

“Sioux Chef” Challenges Definition of Local Food with Indigenous Restaurants

Chef Sean Sherman is revitalizing indigenous food traditions with two upcoming restaurants, a cookbook, and a nonprofit—using only food native to Minnesota
Edit ModuleShow Tags

Sample, Savor, and Play at Slice of the Twin Cities Pizza Event November 5

Enjoy pizza, beer, wine, bonfires, and games on a beautiful piece of property in the western suburbs.

Lentil Mushroom Chili with Optional Ground Beef Recipe

This twist on traditional chili can satisfy both vegetarians and meat-eaters from the same pot

3 Things to Eat This Week: Oct. 26–29

Win tickets to Slice of the Twin Cities by voting for your favorite TC pizza—and this week, try a hearty chili bread bowl from Nolo's, the Yum Yum Bowl at World Street Kitchen, and food critic Joy Summers' big pizza winner last year, Northern Fires
Edit ModuleShow Tags
Edit ModuleShow Tags