Cuban Sandwich II
A Cuban sandwich stacks three kinds of pork with Swiss cheese, pickles and mustard inside a long loaf of Cuban bread. This version layers boiled or Virginia ham, roast pork and Genoa salami, so each bite has salt, smoke and a little fat. The sandwich is pressed flat in a grill or waffle iron until the crust turns golden and crisp, and the cheese melts into the meat. Cut it corner to corner and serve it hot.
Instructions
Cut the Cuban bread to the length you want, with about 7 inches being common. Slice it open through the middle so you have a top and a bottom half.
Spread the mustard evenly over the cut side of the top half. Lay the 4 pickles on the mustard, then put the slice of Swiss cheese over the pickles.
Slice the ham as thinly as you can. The source suggests about 1 ½ ounces per slice, and thinner is better.
Fold each ham slice in half and arrange them evenly on the bottom half of the bread. Lay the roast pork and the salami on top of the ham.
Close the sandwich by joining the two halves. Place it in a sandwich grill, or in a waffle iron if you do not have one, and close the lid so the sandwich is pressed flat.
Leave it in the grill until the top of the bread is golden brown and crisp, which takes about 4 to 6 minutes. The cheese should be melted by then.
Lift the sandwich out carefully and cut it diagonally from corner to corner. Do not heat it in a microwave oven, which would leave the bread soft.
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