Cuban Sandwich

If there’s real Cuban bread to be found in Atlanta, we’ve yet to find it.  So, what’s the best substitute?  We believe it’s the gorgeously fluffy Vietnamese bánh mì.  They’re much easier to find.  And, they’re available at the incredibly great price of three (or, sometimes even 5) for a dollar.  There’s sure to be a few of these loitering in our house at any given time.  This pressed Cuban sandwich makes great use out of a day old bánh mì.

Pressed Cuban Sandwich
makes 1

1 6 inch piece of Cuban bread or your favorite mini baguette
good quality yellow mustard (and/or mayo)
dill pickle, sliced paper thin
boiled ham slices
roast pork slices
thin slices of swiss cheese (or, provolone slices if you’re in a pinch)

1 teaspoon butter, salted

Heat griddle, grill pan, or panini press to a moderate heat while you slice your bread.  If you’re using griddle or grill pan, also heat a heavy cast iron skillet over high heat.  Very lightly slather yellow mustard on both cut sides of your bread.  (Or, could slather mustard on one side and mayo on the other.)  Place paper thin pickle slices, ham, pork and cheese on your sandwich.  Butter your griddle.  Press sandwich together and place on buttered area.  Place heated cast iron pan on top.  After 4-5 minutes, or when bread appears crisp and golden brown, flip sandwich and replace the cast iron pan for another 3-4 minutes.  Slice sandwich in half and serve with remaining pickle slices.