Laurel’s Cuban Sandwich

READY IN: 13mins


  • 1loafFrench bread, small, about 8 inches
  • 2tablespoonsmayonnaise
  • 2tablespoonssofrito sauce, jarred
  • 1teaspoonhoney
  • 1tablespoonmustard
  • 4slicesham
  • 4slicesroast pork
  • 3dill pickles, siced
  • 4slicessweet onions
  • 4slicesswiss cheese
  • 8green olives, sliced
  • 1tablespoonbutter, melted

  • Slice French loaf in half lengthwise to make a sandwich. (If loaf is very fat, slice off narrow pieces from the inner part of each slice to make a thinner sandwich.).
  • Mix together mayonnaise, sofrito sauce, and honey to make a sauce. Spread this sauce on both sides of sandwich. Then spread on mustard.
  • Place ham, roast pork, dill pickles, sweet onion, green olives, and Swiss cheese on bottom layer of sandwich. Put sandwich together, brush both sides with melted butter, and wrap smoothly and tightly in foil.
  • Place wrapped sandwich, bottom side down, in preheated (medium heat) skillet, and press down with something heavy, such as a foil-wrapped brick.) I use a cast iron skillet with large tomato juice cans inside.
  • When you hear the butter sizzling, leave sandwich 3-4 minutes, then flip it onto it’s top and press again, leaving it for 3-4 minutes more. Remove sandwich from heat and let rest for 3 minutes. Unwrap, slice, and enjoy!
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