Cuban Panini
"No, this is not the authentic Miami Cuban sandwich, but it is a fairly reasonable substitute for those of us who don't have quick access to real McCoy. Deli sliced meats make this a fast and filling sandwich."
photo by Redsie
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 loaf Cuban bread (if not available, use a French or Italian loaf from the deli)
- 1⁄4 cup yellow mustard
- 1⁄3 cup mayonnaise
- 2 large dill pickles, thinly sliced lengthwise
- 1⁄2 lb swiss cheese, thinly sliced
- 3⁄4 lb ham, thinly sliced
- 1⁄2 lb pork roast, thinly sliced
- 1⁄3 lb genoa salami, thinly sliced
- 2 tablespoons butter, softened
directions
- Preheat sandwich press.
- Cut bread in half lengthwise.
- Spread inside top and bottom with mustard and mayonnaise.
- On bottom half, layer pickle slices,Swiss cheese, ham, pork and salami.
- Cover with top half of bread.
- Cut the loaf into 4 equal sandwich portions.
- Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and the cheese is melted.
- Slice in half diagonally and serve.
- *** Note - if you don't have a panini press or a sandwich grill type appliance, just use 2 heavy skillets - 1 to cook in and the other on top of the sandwiches to press them down. I would suggest covering the bottom of the pressing-skillet with aluminum foil.
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Reviews
-
never had a cubin with salami in it before, it made a nice change. -
We had these both for lunch and supper they were so good. Quick, easy and a great combo of flavors. I pressed them down with a plate and a heavy weight on top...loved the pannini effect !!! -
Fast and filling - you are right!! Made this for a quick dinner - and really enjoyed it!! :yummy: Used prosciutto instead of ham and some light salami. Also used Dijon mustard instead of yellow mustard (I like a little kick!!). Grilled it in our G. Foreman grill. Thanks Susie!! :)
Tweaks
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Fast and filling - you are right!! Made this for a quick dinner - and really enjoyed it!! :yummy: Used prosciutto instead of ham and some light salami. Also used Dijon mustard instead of yellow mustard (I like a little kick!!). Grilled it in our G. Foreman grill. Thanks Susie!! :)
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>
