Cuban Sandwiches

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      Cuban Sandwiches
      1/2 lb. leftover pork, thinly sliced
      12-oz loaf Cuban (or Italian) bread
      butter, softened
      4 oz smoked ham, thinly sliced
      4 slices Genoa salami (optional)
      Yellow ball-park mustard
      4 slices Swiss cheese
      Dill pickles, sliced
      Slice bread in half length-wise and then in half horizontally. Butter outside faces.
      Spread mustard on inside faces and layer each sandwich with 1/2 of remaining ingredients.
      Place sandwiches in a large skillet or griddle, lay a cake pan or baking sheet on top and weight it down to flatten sandwiches.
      Set stove to medium low and cook until bottom is well-browned and crisp – about 6 minutes – turn sandwiches over, restore weight, and cook another 3 – 4 minutes. Serve.
      deadhorse  smilie

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