This was originally made by café workers to cater to the Cuban population both in Cuba and southern Florida.
|2||slices Maple Leaf Bacon|
|2||slices Havarti Cheese|
|75 g||Roasted Pork (lechón asado, if you can find it), thinly sliced|
|75 g||Ham, thinly sliced|
|1 tbsp||Honey Mustard|
|1 tbsp||Full Grain Mustard|
|1||Cuban bread, or other soft bun|
First thing we’ve gotta do is fry up our bacon. I made extra, of course, on my mean flat-top griddle that I recently purchased. Great investment – my pancakes come out perfect!
While your bacon is frying, cut your Cuban bread or bun right down the middle and spread your butter over both sides
Next, grab both mustards and put as much as your heart desires of each on either side.
Next comes a layer of pickles
Then your roasted pork
And finally ham and Havarti.
Seal that bad boy up. Please, don’t be shy about the toppings. The more meat the better, am I right?
I’m guessing you were wondering why it was called a pressed Cuban sandwich. Well here’s why. I put my sandwich back on my griddle where I fried my bacon (I just wiped it down with a paper towel – still want that flavour). I placed a cast iron skillet on top and pressed everything down. This is the KEY to a good Sangüiche Cubano; it’s all in the grilling.
Grill your sandwich on both sides over low heat so that the outside toasts and the cheese on the inside melts.
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