Cuban sandwiches

Ah, Sandwich Night. Universally beloved in our house, the night when utensils are optional, and there might be a bowl of chips on the table (a rare enough event). Dinner is quick, but hot, delicious (there’s usually melted cheese involved), and received with appreciation.

If I have a pork roast on the menu, my favorite way to use the leftover meat is in Cuban sandwiches. You’ll also need bread (something with a little crust but not as crispy as a baguette–Mexican bolillos, hoagie rolls, or an Italian loaf sliced into generous chunks), sliced ham, mild Swiss cheese, and sliced dill pickles. Some of us like a little mustard, too. Heat a griddle or frying pan and melt a little butter on it. Add the sandwiches and press them down firmly with a heavy cast iron skillet (or a brick wrapped in foil). If you have a panini press, I imagine that would work well, too. After 3-5 minutes, flip the sandwiches and grill until the cheese is melted and the breaded is toasted. Press them again if necessary.

Go forth and have your own Sandwich Night!

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