Here if the favorite grilled sandwich in South Florida. It is really a meal on a bun. The pressing is what makes the Cuban sandwich so good, as all the ingredients heat up and the cheese melts. The traditional one uses Cuban bread, I prefer to use a whole wheat sub roll, low-sodium ham, low-fat cheese
- 1 pound lechon asado (roast pork) sliced or shredded, trim any excess fat
- 4-slices (low-sodium / low-fat) baked ham
- 4-slices (low-fat) Swiss cheese
- 4-whole wheat sub rolls
- 1-dill pickle sliced
- yellow mustard
Cut the tips off the ends of your loaf then cut the bread into pieces about 8″ to 9″. Spread a light coat of yellow mustard on the inside of the bread.
Stack 1-slice of ham, 4-6 pickle slices, 1-slice of swiss cheese, and about 1/4 pound lechon asado on sandwich.
Preheat flat griddle or a large skillet to medium-high heat. Place the sandwich on the griddle or in the skillet and place a heavy meat press or cast iron pan on top of the sandwich. Press down to flatten the sandwich.
Heat the sandwich for 2 to 3 minutes per side, till golden brown and cheese has melted. Slice the sandwiches in half lengthwise and serve hot.