cuban sandwiches.

If you get the urge to cook up a Cuban-themed feast, I say Cuban sandwiches must make the cut.

They’re so easy to make, and who doesn’t love a pressed sandwich oozing with cheese?

Pickles and yellow mustard cut the cheese perfectly, and then there’s my other favorite part of the sandwich: the Cuban bread. Crisp on the outside and pillow-soft on the inside, it looks sort of like a French baguette only wider and flatter. Slather the griddle or panini press with butter before you throw the sandwich on if you really want to go for it – it’s not totally necessary, but who are we kidding… We are eating a giant loaf of carb-laden white bread already, aren’t we?

Cuban Sandwiches

• 1 loaf Cuban bread
• Yellow mustard
• Dill pickles, thinly sliced
• 1/2 pound ham, thinly sliced
• 1/2 pound roast pork, thinly sliced {I buy Boar’s Head from the deli}
• 1/2 pound Swiss cheese, thinly sliced
• Butter (optional)

Heat a panini press to medium heat. (If you don’t have one, you can use a griddle or a frying pan as a makeshift press by putting something heavy on top of your sandwich when you’re cooking like a cast-iron pan, or regular pan with something to weigh it down.)

Split your Cuban loaf in half lengthwise and spread with mustard. Add remaining ingredients, starting with the pickles. (I like when the pickles are touching the bread.) Add the bread to the top of the sandwich and cut it in half.

Butter the press or griddle and cook the sandwich, being sure to press it down and flatten it, for a few minutes on each side. You’ll know it’s ready when the cheese starts to ooze and the edges turn golden-brown.

Slice each half diagonally to make 4 sandwiches total.

{I think these would also be adorable served at a cocktail party. Cut them into miniature sandwiches and serve with mojitos}