Cuban Club

By CandyH

Ingredients

• 12 slices sourdough bread
• 1/4 cup Dijon-style mustard
• 2 tablespoons chopped fresh cilantro
• 8 lengthwise sandwich pickle slices
• 8 ounces cooked pork, shredded (about 2-1/2 cups)*
• 6 ounces sliced ham (8 slices)
• 4 ounces sliced Swiss cheese (8 slices)
• 1 - 2 tablespoons butter

Details

Adapted from bhg.com

Preparation

Step 1

1. Spread eight slices of bread with mustard. Sprinkle with cilantro. Layer pickle slices and shredded pork on four of the slices. Top each with a plain bread slice. Layer ham and Swiss, then remaining bread slices, mustard side down. Press sandwiches together.

2. In a 12-inch skillet melt butter over medium heat. Place sandwiches in skillet. Weight with another large skillet. Cook for 3 to 5 minutes. Turn sandwiches, adding more butter if needed. Weight with skillet and cook 3 to 5 minutes more or until toasted and cheese is melted. Cut in half to serve. Makes 4 sandwiches (8 servings).


From the Test Kitchen
* •Use leftover roast pork top loin or shredded pork shoulder or purchase refrigerated pork roast au jus.