Kate Heyhoe

Kate's Global Kitchen

Cuban Sandwich

by Kate Heyhoe
Serves 2


Cuban sandwich shops make these sandwiches using a sandwich iron. This technique, adapted from the Joy of Cooking, allows home cooks to create the same effect in an oven, using two cast iron skillets. If you have an electric grill with two flat, heavy hinged cooking surfaces, you can use that as well.


1 loaf Cuban bread or French bread (about 10 to 12 inches long)
Butter, softened
Whole-grain mustard
4 ounces thinly sliced ham
4 ounces thinly sliced roast pork
4 ounces thinly sliced Swiss cheese
Sliced dill pickles

Heat oven to 400 degrees F. Slice the bread lengthwise. Generously butter one side, and spread mustard to taste on the other. Over the buttered half, layer on the meats, cheese and pickles. Top with the mustard-coated bread. Slice the loaf in half to make 2 sandwiches. Wrap each sandwich tightly in aluminum foil. Place sandwiches in a large cast-iron skillet and weight them down with another cast-iron skillet, or other heavy, oven-proof pan. Bake until the cheese melts, about 20 minutes. Unwrap and serve (careful: they're hot!).


Kate's Global Kitchen for May, 2001:

05/05/01 Energy Synergy: Beating the Power Crunch
05/12/01 Mama's Savory Dutch Babies
05/19/01 Remembering the Sandwich: Great Moments, Great Sandwiches in History
05/26/01 Memorial Day Mixed Grill


Copyright © 2001, Kate Heyhoe. All rights reserved.


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This page created May 2001