Sweet Jean's Cuban Sandwich
As my husband, Chef Eric, experimented in the kitchen, he wondered how "With a Kick" would taste on a delicious cuban sandwich.
The pairing turned out to be fabulous!
- 2 (8- to 10-inch) sections Cuban bread, split open horizontally. If you can't find cuban bread, not too crusty soft white rolls work fine.
- 4 tablespoons (60ml) Sweet Jean's "With a Kick"
- 6 ounces (170g) sliced Swiss cheese
- 6 ounces (170g) thinly sliced dill pickles
- 8 ounces (220g) sliced honey ham
- 6 ounces (170g) leftover Cuban-style roast pork
- 4 ounces (115g) sliced Genoa salami (optional; see note)
- 2 tablespoons butter
- Preheat a panini press or a large cast iron skillet or griddle over medium heat.
- Lay bread open side up, on a work surface and spread the bottom and top halves with mustard.
- Layer bottom and top halves with Swiss cheese.
- Working only on bottom halves, layer on all of the pickles, ham, roast pork, and salami (if using).
- Close sandwiches, pressing gently
- Butter top and bottom of panini press and press sandwiches with moderate pressure until crisp on both sides, about 8 minutes.
- If using a cast iron skillet or griddle, melt half of butter in pan and add sandwiches.
- Use a second pan to press on them as the first side crisps.
- When crisp, flip sandwiches, add remaining butter, swirl to coat, and continue cooking while pressing until crisp on both sides, about 10 minutes total.
- Slice sandwiches in half diagonally and serve immediately.