Cuban Sandwich

Slice each 15cm section of Cuban bread horizontally lengthwise, opening it like a book without fully separating the two halves. Spread 1.5 teaspoons of yellow mustard evenly across the cut interior surface of both the top and bottom half of every bread section.

Layer fillings on the bottom half of each bread section in this order to prevent sogginess: 1 slice of Swiss cheese, 3 slices of smoked ham, 85g of thinly sliced mojo roast pork, 4 dill pickle slices, and a final slice of Swiss cheese. Fold the top bread half over the fillings to form 4 evenly filled, compact sandwiches.

Preheat a countertop panini press or heavy cast-iron skillet to medium heat (175°C/350°F). Brush the entire outer top and bottom crust of each assembled sandwich evenly with melted unsalted butter, using 7g (1.5 teaspoons) of butter per sandwich to guarantee a crisp, evenly golden crust.

If using a panini press, place 2 sandwiches on the preheated surface, close the lid firmly to compress the sandwiches to roughly half their original height, and cook for 3 minutes until the bottom crust is deep golden and crisp. If using a skillet, place 2 sandwiches in the pan, set a heavy cast-iron weight or foil-wrapped brick directly on top to press them flat, and cook for 3 minutes over medium heat.

Carefully flip each sandwich with a thin metal spatula, reapply the press or top weight, and cook for an additional 2–3 minutes until the second crust is crispy, all cheese is fully melted and stringy, and the internal temperature of the sandwich fillings reaches 74°C/165°F. Transfer cooked sandwiches to a clean cutting board, then repeat the cooking process with the remaining 2 uncooked sandwiches.

Let cooked sandwiches rest for 1 minute to allow melted cheese to set slightly (this prevents fillings from sliding out when cut), then slice each sandwich diagonally into two equal triangular halves with a sharp serrated knife. Serve immediately while the crust is crisp and fillings are warm.