Cuban Panini

By AllisonClayman

The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cuban coffee shops. Now high-end chefs are getting into the act. One of the best new versions is by Tom Valenti of New York City's West Branch and Ouest. He uses ciabatta -- grilled so that its crunchy yet soft -- provolone cheese, peperoncini, pulled pork, and bread-and-butter pickles to create a perfect balance of hot, sour, spicy, and sweet.

This sandwich makes great use of leftover Easter ham and was adapted from Tom Valenti's recipe.

Ingredients

• 6 ciabatta loaves (6 inches each)
• 1/2 cup mayonnaise
• 1/3 cup Dijon mustard
• 18 thin slices provolone cheese
• Chili-Rubbed Pork
• 8 peperoncini, thinly sliced
• 12 thin slices Black Forest ham (or use leftover ham)
• 2 cups bread-and-butter-pickle slices

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Slice crusts off top and bottom of each ciabatta loaf, leaving the sides. Cut loaves in half horizontally. Spread a thin layer of mayonnaise and mustard on bread. Layer half of 1 loaf with a slice of cheese, a thin layer of pork, a layer of peperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles, and a third slice of cheese. Top with remaining half of loaf, spread side down. Repeat.

Preheat a grill pan over medium-high heat. Place panini in pan. Place a heavy pan on top, pressing down, and cook until browned, about 4 minutes. Flip, pressing down, and cook until browned, about 4 minutes more. Halve sandwiches; serve immediately.