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.
Review this recipe