Traditionally a hearty combination of roast pork, Swiss cheese, sliced ham and pickles tucked into a soft roll, the Cuban sandwich is an edible icon of Cuban neighborhoods from Havana to New York and beyond. Large stacks of sandwiches stand ready on counters in coffee shops and restaurants, only to be depleted completely by the end of the lunch hour. The packed rolls are grilled in a sandwich press, which heats them through and toasts the outside. This version is lighter and quicker, with the marinade doing double-duty as a condiment. This recipe is from the Williams-Sonoma Collection Series.
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