Cuban Sandwiches

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Recipe Courtesy of


Servings: 4 Servings
Prep Time: 5 min
Cook Time: 2 min
Difficulty: Easy

Ingredients Add to grocery list

1   loaf French bread
Mayonnaise
dijon mustard
1/4 lb thinly sliced ham
4   slices Swiss cheese
kosher dill pickles, sliced
butter


 

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Directions

Slice the bread in half lengthwise.  Spread one half with mayonnaise and the other with mustard.  Layer the ham and Swiss cheese on one half of the bread.  Layer the pickle slices over the cheese.  Top with the other bread half.  In a large skillet over medium high heat, heat enough butter to coat the cooking surface.  Place the sandwich in the pan and weight with another heavy pan or a brick wrapper in foil and grill until the cheese is melted.  Cut the loaf to make 4 sandwiches.

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Reader Comments:

54321

Dear Paula, I read your recipe for a Cuban sandwich and I was very surpassed on the ingredients. I was raised in Miami, fl and in the sandwich there is no salami,or mayo. It is ham,pork (porketa get it in the deli.) swiss cheese on Cuban bread. Butter the top and bottom of bread and put on a frying pan and weigh down with something heavy. and flip over and eat warm. I was raised in Miami, Fl and I cook Cuban food a lot. My three children all cook cuban. If you are ever in San Antonio and you want to eat Cuban food just give me a call, and would be more than happy to cook for you. May the good Lord bless you and your family. Sincerely Yours, Clara Ramos

By Clara Ramos on December 13, 2013

54321

Hey Paula.. I really love you and your recipes except for the Cuban sandwich recipe you have online and in your book "Paula Deen and Friends Family Favorite Recipes" ... page 45. I am from Ybor City (Tampa, FL)... and this is the original recipe ingredients and a web site you can go to.. Keep up the good work.. keep giving us the great recipes that you do. Nancy Wymer www.yborcityonline.com/.../ybor-city-home-of-the-real-cuban-sandwich Cuban Sandwich Ingredients: ◾Ham ◾Roast pork ◾Salami ◾Swiss cheese ◾Mustard ◾Pickle ◾Cuban bread

By Nancy Wymer on August 14, 2013

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