Cuban Sandwich (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 cup raisins |
1 cup pitted spanish green olives, coarsely chopped |
1 small shallot, coarsely chopped |
2 tablespoons red wine vinegar |
1/3 cup extra-virgin olive oil |
4 cuban sandwich or hoagie sandwich rolls, halved lengthwise |
4 tablespoons mayonnaise, or more to taste |
4 tablespoons yellow mustard, or more to taste |
8 slices baked ham |
8 slices deli roasted pork |
8 slices swiss cheese |
1 tablespoon unsalted butter |
Directions:
1. Put the raisins, olives, shallot, vinegar, and oil in the bowl of a food processor. Puree until well combined. Transfer the olive mixture to a bowl, cover with plastic wrap and set aside for at least 1 hour or up to 2 days before using.
2. Open the bread like a book and spread each side with the mayonnaise and mustard. Lay 2 slices of ham and 2 slices of roast pork on 1 side of the roll. Top with 2 slices of cheese. Spread 1 to 2 tablespoons of the olive-raisin relish over the cheese. Bring the tops and bottoms of the sandwich together.
3. Wrap 4 bricks in aluminum foil and place in a 500 degree F oven for 15 minutes.
4. Melt the butter in a large skillet or griddle pan over medium heat (if your skillet isn't large enough you may need to cook the sandwiches in 2 batches). Place the sandwiches in the skillet and press down with the hot bricks for 3 to 5 minutes until the cheese is melted and the bread is flat and browned.
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