Cuban Club

Cuban Club

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  • Prep Time


  • Total Time


  • Servings



  • 12

    slices sourdough bread

  • ¼

    cup Dijon-style mustard

  • 2

    tablespoons chopped fresh cilantro

  • 8

    lengthwise sandwich pickle slices

  • 8

    ounces cooked pork, shredded (about 2-½ cups)*

  • 6

    ounces sliced ham (8 slices)

  • 4

    ounces sliced Swiss cheese (8 slices)

  • 1 - 2

    tablespoons butter


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.


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