Classic Sandwiches 1 - The Cubano

There have been several posts here on sandwiches; we have here the Croque Monsieur, the Bacon Butty and I propose to post a series of classic sandwiches to continue the trend.

Sandwiches are classic in themselves. Everyone of course knows that the sandwich is attributed to John Montagu, the 4th Earl of Sandwich, (1718 - 1792) who wanted something that he could eat while playing cards. I can only assume that his sandwich was very different from what is made today. Probably it consisted of sliced roast beef on heavy black bread, an imaginative cook may have added mustard, horseradish or some other available flavouring. Probably butter was not used. In any case, we all thank the good Earl for his devotion to his card game. The first in the series will be the Cubano, or sandwich mixto. This sandwich was first served to Cuban workers in the Tampa, FL area around the turn of the last century and the original contained Genoa salami. This is the Miami version, which is found everywhere, and dispenses with the salami. Apparently the Tampa version still contains salami, but nowhere else.

Ingredients

• Cuban bread - as this is not available outside Cuba or Florida, substitute French bread but zap it in a nicrowave oven for 30 seconds before using.
• Butter, softened
• 500g ham sliced - Use a good quality, sweetish ham.
• 500g Sliced roast pork
• 1 Kg Swiss cheese (Gruyere),sliced
• Sliced dill pickles (lengthwise sliced are better)
• Yellow mustard (optional)

Never use mayonnaise

Preheat a pancake griddle or large heavy frying pan. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roast pork, ham, and cheese. Don't be stingy here!

Place the sandwich on the lightly oiled hot griddle (or frying pan). Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to squash the sandwich, compressing the bread to about 1/3 of its original size!) A panini press is also good for this.

Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not too hot, or else the crust will burn before the cheese melts. Slice the sandwiches in half diagonally and serve.

Thanks to 3 Guys from Miami for the true recipe.