This recipe takes the classic Cuban sandwich and adds a modern twist for enhanced flavor and texture.
Slice the Cuban bread into 6 equal portions, then cut each portion lengthwise to create a top and bottom half.
Use a serrated knife for cleaner cuts and to avoid squishing the bread.
Spread yellow mustard on the bottom halves of the bread and mayonnaise on the top halves.
Ensure an even layer of condiments for consistent flavor in every bite.
Layer the ham, roast pork, and Swiss cheese on the mustard-coated halves of the bread.
Overlap the slices slightly to ensure even coverage.
Place the dill pickle slices on top of the cheese, then cover with the mayonnaise-coated halves of the bread.
Press the sandwich gently to hold it together before grilling.
Heat a sandwich press or a heavy skillet over medium heat. Place the sandwich in the press or skillet and cook until the bread is golden brown and the cheese is melted.
If using a skillet, press down with a heavy object like a foil-wrapped brick for even grilling.
Serve the sandwiches warm with your favorite side dish.
Pair with plantain chips or a fresh salad for a complete meal.
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