cuban sandwiches

Ingredients:

1 long Cuban bread roll or soft French baguette

½ pound grilled pork tenderloin, sliced thin

2 tablespoons Dijon mustard

1 tablespoon French’s yellow mustard

8 thin slices Swiss cheese

1 cup sliced bread and butter pickles

8 thin slices deli ham

1 tablespoon olive oil

Directions:

Cut the bread into 4 portions, then slice each in half horizontally. For each sandwich spread Dijon mustard on one half, and French’s mustard on the other. On the Dijon side layer two slices of Swiss cheese, then two slices of ham. On the French’s side layer the pickles, then slices of pork tenderloin. Season the pork layer with salt and pepper. Close the sandwiches and press down with your palm.

Lightly coat a large skillet or grill pan with olive oil. Heat over medium heat. Place the sandwiches on the skillet and top with another heavy skillet or a large heavy lid. Weight with bricks or 28-ounce cans of tomatoes. Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. 

Serve with beans and rice and chips.

Makes 4