Cubano

Ingredients · 2 servings

• 1Cuban bread, split lengthwise
• 180 gRoast pork, thinly sliced
• 120 gHam, thinly sliced
• 90 gSwiss cheese, sliced
• 60 gPickle, sliced lengthwise
• 2 tbspYellow mustard
• 1 ½ tbspButter, softened

Equipment

panini press, knife, cutting board, pastry brush, spoon, spatula, heavy pan

Instructions

1. 1
   Mise En Place

   Gather all ingredients, a knife, cutting board, pastry brush, plancha or panini press, spatula, and a heavy pan for pressing. · 5 min

   What to look for: Ingredients are measured and tools are ready beside the work surface

2. 2
   Prepare Bread

   Split the Cuban bread lengthwise, keeping the hinge intact if possible, then spread yellow mustard evenly on both cut sides. · 2 min

   What to look for: Bread opens like a book and mustard lightly coats both inner faces

3. 3
   Layer Filling

   Layer roast pork, ham, Swiss cheese, and pickle slices inside the bread, keeping the filling even so the sandwich presses flat. · 3 min

   What to look for: Filling is level from end to end with cheese touching warmable surfaces

4. 4
   Heat Press

   Heat the plancha or panini press until hot, then brush the outside of the bread with softened butter for an even crisp crust. · 3 min

   What to look for: Butter forms a thin glossy coat on the bread exterior

5. 5
   Press Sandwich

   Press the sandwich firmly until the bread is flat and crisp, the cheese melts, and the filling is hot throughout. · 5 min

   What to look for: Bread is deeply golden, visibly compressed, and cheese is melted at the edges

6. 6
   Serve Hot

   Serve the Cubano at once, sliced crosswise, while the bread is crackly and the cheese still pulls when lifted. · 1 min

   What to look for: Sandwich is crisp, compact, and steaming lightly inside