Cuban Melts

Cuban Melt - Flan & Simple

Cuban sandwiches traditionally combine sliced mojo pork, deli ham, dill pickle slices, swiss cheese, and yellow mustard on a Cuban roll or sweet roll (think Hawaiian rolls) that you then press into a panini. This mixes it up with regular sandwich bread, but feel free to use something fancier like Brioche.

Per sandwich:
  • 2 slices white sandwich bread
  • 2 slices Swiss cheese
  • 3 slices deli ham
  • Mojo pork (my recipe can be found here)
  • 6 dill pickle slices (I swear by the spicy pickles from Keller House Classics, and slice them thinner so that I can use even more at a time 🙂 )
  • yellow mustard
  • 4 Tbs butter
Melt 2 Tbs butter in a small pan on medium-high heat. In the meantime, assemble to sandwich – a slice of bread, pickles, a slice of Swiss, ham, pork, another slice of Swiss, and the mustard (as much as you want), then the other slice of bread. When butter is melted and sizzling, put the sandwich in – with the Swiss toward the bottom so it melts first – and let it fry. I like to check the bottom and remove it from the pan when the bottom is golden brown.

Throw in the other 2 Tbs butter then put the sandwich back on the pan, flipped. This side will probably cook a lot quicker since the pan is hot!

Mix it up:
  • Heat up the mojo pork before you put the sandwich together to make it meltier!
  • Use Dijon or honey mustard for a change of pace


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Author: Mallory
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

  • 2 slices white sandwich bread
  • 2 slices Swiss cheese
  • 3 slices deli ham
  • Mojo pork (my recipe can be found here)
  • 6 dill pickle slices (I swear by the spicy pickles from Keller House Classics, and slice them thinner so that I can use even more at a time 🙂 )
  • yellow mustard
  • 4 Tbs butter

Instructions

  1. Melt 2 Tbs butter in a small pan on medium-high heat. In the meantime, assemble to sandwich – a slice of bread, pickles, a slice of Swiss, ham, pork, another slice of Swiss, and the mustard (as much as you want), then the other slice of bread. When butter is melted and sizzling, put the sandwich in – with the Swiss toward the bottom so it melts first – and let it fry. I like to check the bottom and remove it from the pan when the bottom is golden brown.
  2. Throw in the other 2 Tbs butter then put the sandwich back on the pan, flipped. This side will probably cook a lot quicker since the pan is hot!
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