Pressed Cuban Sandwiches
- Total Time
The key to a great Cuban sandwich is the bread. It needs to be super-crispy on the outside and moist and tender on the inside.
mustard1 Tbsp, yellow variety
mixed grain bread5 oz, 2 (2 1/2-ounce) rolls, split
extra lean 4% fat deli-sliced ham2 oz, 2 (1-ounce) slices
turkey breast lunch meat (3-1/2" square)2 oz, 2 (1-ounce) slices
low-fat Swiss cheese2 oz, 2 (1-ounce) slices
unsweetened dill pickle(s)1 oz, cut into 6 thin slices
- Preheat a large cast-iron or other heavy skillet over medium-high heat or preheat a panini press to high.
- Spread the mustard over the bottom half of each roll; layer evenly with the turkey, ham, Swiss cheese, and pickle. Cover with the tops of the rolls.
- Place the sandwiches in the skillet and top with another heavy skillet to weight them. Cook until the cheese is melted and the bread is golden brown and crispy, about 2 minutes on each side (or grill the sandwiches in the panini press). Yields 1 sandwich per serving.