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Published October 23, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Cubano Sandwich

Here’s the second of two quick weekday meals, which takes only 10 minutes to make, using a few slices of leftover roast pork from a Sunday dinner.

By: Herald Staff Report,

Here’s the second of two quick weekday meals, which takes only 10 minutes to make, using a few slices of leftover roast pork from a Sunday dinner.

Cubano Sandwich

1 10-ounce baguette

2 tablespoons Dijon mustard

4 ounces sliced Swiss cheese (reduced fat, if desired)

8 ounces sliced roast pork

6 long dill pickle slices

1 tablespoon olive oil

Split the bread horizontally. Spread the mustard over both cut surfaces. Place a layer of cheese on the bottom half; top with the pork, pickles and a second layer of cheese.

Close the sandwich and brush the outside surfaces (top and bottom) with olive oil. Cut into 4 even lengths.

Heat a large, nonstick skillet over medium high and add sandwiches. Place a heavy skillet (such as cast iron) on top of sandwiches and cook until the undersides are golden and the cheese begins to melt, 2 to 3 minutes. Turn the sandwiches and repeat, again weighting the sandwiches with the heavy skillet, and cook until the cheese is melted, another 2 to 3 minutes.

Serve immediately.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at

GrandForksHerald.com.

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