Tasty and toasted, the Cuban sandwich is made sub-style by layering meats and cheese on Cuban bread. If you cannot find Cuban bread, or do not want to make your own, What’s Cooking America says to substitute Italian or French bread — but not a baguette.
1 loaf Cuban bread
Prepared yellow mustard
½ pound baked ham, thinly sliced
½ pound roasted pork, thinly sliced
8 thin dill pickle slices
½ pound Swiss cheese, thinly sliced
Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into four sandwiches.
Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately. Alternatively, you can place sandwich on a hot griddle or frying pan, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about ¼ of it original size. Grill the sandwich for 2 to 3 minutes on each side.