One of Nick's most wonderful qualities was that he was never late. In fact, when it came to catching an airplane, he would make sure we were not only there on time but early, extraordinarily early! One year after a fun filled vacation in Florida with our son Patrick, we headed to the airport to return our rental car before catching our plane. Not knowing how long it would take to return the car, Nick wanted to make sure we got there in plenty of time so we would not miss our plane. Well, it took no time to return the car or to check in, thus leaving us over three hours to hang out by the gate. It was Sunday and late so pretty much everything in the airport was closed. The one place we found to eat only had Cuban sandwiches, a meal Nick and I loved but we were not sure about Patrick. Since Patrick was starving, he begrudgingly said he would have one. It was then Patrick discovered how delicious Cuban Sandwiches were. After inhaling our scrumptious sandwiches, we stopped by the news stand to get the paper and as a surprise Nick purchased a new cookbook for me, mmmmiami, on the condition I would make ropa vieja for him. Our long wait turned out to be a win win situation for all of us, perhaps showing up super early is a good thing after all.
Ingredients
1 loaf Cuban bread, French or Italian bread, sliced lengthwise
2 tablespoons mayonnaise
12 dill pickles, thinly sliced lengthwise
2 slices Swiss Cheese
1/4 pound sliced roast pork
1/4pound sliced boiled or baked ham
1 tablespoon butter, softened
Directions
Preheat the oven to 350 degrees.
Spread both cut surfaces of the bread with mayonnaise. Layer 1/2 with pickle slices, cheese, pork and ham, cover with the second half. Slice the baguette diagonally into 2 sandwiches.
Place the sandwiches side by side on a baking pan and spread the top with butter. Shield the sandwiches with a piece of foil and place a cast-iron skillet on top of them, pressing down to flatten them.
Bake for 15 to 20 minutes, until the cheese melts and sandwiches are crisp and pipping hot. Serve immediately.
Variation: To make a media noche, substitute two long soft rolls for the bread and spread mustard and softened butter on the roll along side the mayonnaise.
Cuban Sandwich
adapted from
mmmmiami
Tempting Tropical Tastes
For Home Cooks
Everywhere
Carol Kotkin and Kathy Martin
adapted from
mmmmiami
Tempting Tropical Tastes
For Home Cooks
Everywhere
Carol Kotkin and Kathy Martin
1 loaf Cuban bread, French or Italian bread, sliced lengthwise
2 tablespoons mayonnaise
12 dill pickles, thinly sliced lengthwise
2 slices Swiss Cheese
1/4 pound sliced roast pork
1/4pound sliced boiled or baked ham
1 tablespoon butter, softened
Directions
Preheat the oven to 350 degrees.
Spread both cut surfaces of the bread with mayonnaise. Layer 1/2 with pickle slices, cheese, pork and ham, cover with the second half. Slice the baguette diagonally into 2 sandwiches.
Place the sandwiches side by side on a baking pan and spread the top with butter. Shield the sandwiches with a piece of foil and place a cast-iron skillet on top of them, pressing down to flatten them.
Bake for 15 to 20 minutes, until the cheese melts and sandwiches are crisp and pipping hot. Serve immediately.
Variation: To make a media noche, substitute two long soft rolls for the bread and spread mustard and softened butter on the roll along side the mayonnaise.
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Cuban Sandwich- Can be Enjoyed on a Picnic or Even in Miami’s Airport
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The Recipe: To Be Or Not To Be
Celebrating National Cuban Sandwich Day!
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