The Hearth
Cuban Sandwich Variation
HTH-003.1
Pressed hard, built rich, balanced sharp.
Pressed Cubanos built with ham, Swiss, smoked Gouda, pickles, mustard, and mojo-crisped smoked pork.
Yeild
Servings
8
Prep Time
20
Cook Time
20
Rest Time
0
Ingredients
4 Cuban-style loaves, about 16–18 inches each
About 3 lb Mojo-Crisped Smoked Pork
1½ lb sliced ham
About 1½ lb cheese total, predominantly Swiss with smoked Gouda as an accent
Dill pickles
Yellow mustard
Butter for pressing
Methods
1. Split the loaves and spread with yellow mustard.
2. Layer ham, Swiss, mojo-crisped pork, pickles, smoked Gouda, and additional Swiss.
3. Close the sandwiches and butter the exterior.
4. Press firmly on a hot flattop until the bread is crisp and the cheese is melted.
5. Cut each pressed loaf in half after cooking.
Equipment
Flattop or sandwich press
Notes
Swiss remained the dominant cheese, roughly 2:1 Swiss to smoked Gouda.
