Wednesday, December 2, 2009

Cubano Sandwiches

So what did I do with all the leftover Spice-rubbed Pork Loin? I know everyone out there has been dying to know. We could have just eaten it plain because it was so delicious, but in the November 2009 issue of Everyday Food, there was a recipe that called for the pork leftovers- Cubano Sandwiches.
I have never eaten a cubano sandwich or made one, but it looked like the type of meal my husband would love. Meat, more meat and cheese. Not to mention pickles and white bread.
I decided to give them a try, with a few healthy tweaks, of course.
I completely omitted the butter from the recipe. Unless, I am baking or the butter actually plays an essential part in a recipe, I try to leave it out whenever possible.
I also reduced the amounts of meat, more meat and cheese that were on each sandwich. Usually when you see a picture of a cubano sandwich, the meat and cheese are piled high. I reduced it to just a slice or two of ham, one slice of cheese-cut in half, and two thin slices of pork.
Also, I was unable to find Portuguese rolls. I thought about making some, but decided to just use small hoagie rolls instead. I cut them in half, but not all the way through and then layered the sandwich fillings inside.
I also made these in my griddle/grill/panini press thing. Not sure what I mean? It is like this one, but a different brand. I basically just treated this sandwich like a panini and it was ready in minutes.

This was a hit with the entire family. Hubs loved it. Kids loved it. I even loved it. I would make the spice-rubbed pork again, just to make these sandwiches.

Cubano Sandwiches
from Everyday Food November 2009
3 Tablespoons butter, room temperature (I omitted this)
4 Portuguese rolls, split (I used small hoagie rolls)
yellow mustard
1/2 pound thinly sliced deli ham (I used black forest ham)
1 pound Spice-rubbed Pork Loin, thinly sliced
1/2 pound Swiss cheese, thinly sliced
sliced dill pickles, to taste

1. Preheat oven to 425 degrees F. Butter inside of each roll (I skipped this step); spread with mustard. Divide ham, pork, and cheese among bottom halves of rolls. Top with pickles, more mustard to taste, and top halves of rolls.

2. Heat a grill pan and another heavy pan over medium. With a paper towel, lightly coat grill pan with butter. (I didn't do this) In batches, place sandwiches on grill pan and weight with second pan. Cook until bread is crisp on the outside, about 3 minutes per side; transfer grill pan to oven and bake sandwiches until cheese has melted, about 5 minutes. To serve, cut the sandwiches in half.
(I just used my 3-in-1: grill/griddle/panini press to make these. It is kind of like THIS Cusinart Griddler, but not that brand. I only had to put my sandwiches in my indoor grill/panini press and cook them until the cheese was melted. This eliminated some of the other steps)

10 comments:

GF Gidget said...

Sigh... Oh the Cuban Sandwich...
My husband's family's go-to sandwich!

Maria said...

I will have to make this one for the hubs!

SUGAR B said...

Can you make me one of these for lunch, please? ;)

Aggie said...

I have such a weakness for cuban sandwiches...oh, they look so good!!

Kerstin said...

My hubby would love this! So tasty!

Pamela said...

This looks so good. I love pickles on sandwiches like this. Nice of you to make it a bit healthier, too.

Joyce said...

Nothing like a cuban for lunch to hit the spot and your photo looks delicious. I have not made one in a long time but think I will add these to my list of lunch sandwich's over the holidays when I have company instead of a regular sandwich. Need to punch up my meals a bit when company arrives:)
Joyce

Kayte said...

These look so good...I love your version and I know the guys would love to have these for lunch any time I would make them. Stealing this recipe...thanks.

Kevin said...

That sandwich look so good!

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