Foodie Friday Grilled Cuban Sandwich

Someone in the Whyte House has been yammering about a Cuban Sandwich he recently had and, since he bought me a non-stick sandwich grill pan, I decided to give it a go. After a little research, I think we have a fairly traditional "Cuban."

Cuban Sandwich (prep. time after the pork is cooked, 15 minutes.  Single serving)

1 2-inch thick boneless pork chop

½ C chicken stock

1 slice deli-cut ham

1 slices deli-cut lacey Swiss cheese

1 Tb. Dijon or grainy mustard

Pickles (hubby likes the Bread and Butter variety)

Small sub roll (to fit the pan or sandwich press)

1 Tb. butter (optional.  Recommended that you do not use it if you are using a no-stick sandwich or panini press You get a crisper sandwich without the butter.)

Salt & pepper.

Salt and pepper the pork chop and place in a small slow-cooker or in a small roasting pan if cooking in the oven.  Pour chicken stock in the pan to about half-way up the side of the chop.  Cook on high in the low-cooker for about 4 hours or roast in a 350 degree oven for about the same amount of time until the meat falls apart.  Allow the meat to rest before pulling apart.  Cut the roll in half and remove some of the bread from the middle to make more room for the filling.  Preheat the panini press or, on the stove, a sandwich grill press or fry pan. Spread mustard on the inside on both the top and bottom halves. Layer in the cheese, folding over over-hanging ends.  Place ham on top of the cheese. Top the ham with the roast pork (as much as you want,)  Put the  pickles on top. Place another slice of Swiss on top, again tucking in the over-hang.  Close up the sandwich and place in the non-stick press.  If using a fry pan instead of a sandwich press, lightly butter both the top of the bottom of the sandwich before placing in the pan. Put a piece of aluminum foil on top and put a heavy pan like a cast iron fry pan or Dutch oven on top.  You can also use a clean brick, covered with aluminum foil to place on top.  Cook on medium-high heat for 2-3 minutes on each side until golden brown and crisp and the cheese is melted. (If you are using a fry pan, you, of course, will remove the top weight and aluminum foil, flip the sandwich, top again with the aluminum foil and weight until the other side is browned.)

Serve with your favorite picnic salad like macaroni or other side dish.  Do a little searching and find different sides that may be more true to Cuba.  Plantains can be made many different ways and are delicious!

(Some people also spread mayonnaise on the sandwich but the husband wasn’t in to that.  Also choose what pickles you want.  You can even get those long sandwich planks that go the whole length of the bun.  We just used a regular, small sub-style sandwich roll since I don’t think there is anywhere around here where you can get authentic Cuban bread.  If there is, email me: kathy@wnbf.com).