Who can resist a traditional hot Cuban sandwich with thinly sliced meats, pickles and melted cheese on perfectly pan-toasted bread? Our version is not quite traditional, but definitely delicious -- try piling on baby spinach, sliced red onion and roasted red peppers.
Ingredients
Method
Heat a cast iron skillet, griddle, or double-sided sandwich maker.
Spread mustard and mayonnaise on each piece of the bread, if using.
Layer 2 slices each of the ham, turkey, salami, and cheese onto 2 pieces of the bread.
Layer even amounts of pickle between the meat and cheese, and top each with even amounts of spinach, onion, and pepper.
Top each with a piece of bread to make two sandwiches.
Place sandwiches on the hot skillet or griddle. (If desired, you can use a small amount of clarified butter on the grill).
Lay a heavy skillet on top of the sandwich to flatten the it to about one-quarter of its original size, grilling for about 2 to 3 minutes on each side.
If using a double-sided sandwich maker, grill for 3 to 4 minutes.
Serve sandwiches hot.
Nutritional Info
Serving Size
Calories
440
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.