Cuban Sandwich
- 1 whole grain mini baguette, sliced open and halved
- 2 teaspoons mayonnaise (optional)
- 4 thin slices Black Forest or other lean deli ham
- 4 thin slices deli smoked peppered turkey breast
- 4 thin slices deli salami
- 4 thin slices Jarlsburg Lite or Swiss cheese
- 1 large dill pickle, thinly sliced
- 1/2 cup baby spinach
- 2 thin slices red onion
- 2 slices red bell pepper, raw or roasted
- 2 teaspoons Dijon mustard (optional)
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.
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- 1 whole grain mini baguette, sliced open and halved
- 2 teaspoons mayonnaise (optional)
- 4 thin slices Black Forest or other lean deli ham
- 4 thin slices deli smoked peppered turkey breast
- 4 thin slices deli salami
- 4 thin slices Jarlsburg Lite or Swiss cheese
- 1 large dill pickle, thinly sliced
- 1/2 cup baby spinach
- 2 thin slices red onion
- 2 slices red bell pepper, raw or roasted
- 2 teaspoons Dijon mustard (optional)