Cuban Sandwich is almost a meal on a bun in South Florida. Specially, if it the grilled sandwich in South Florida. The pressing is what makes the Cuban sandwich so good, as all the ingredients heat up and the cheese melts. The traditional recipe uses Cuban bread, but a whole wheat sub roll has been used along with low-sodium ham, low-fat cheese.
1 Pound, sliced or shredded, trim any excess fat (Lechon Asado)
Low sodium low fat baked ham slices
Low fat swiss cheese slices
Whole wheat sub rolls
1 , sliced
Cut the tips off the ends of your loaf then cut the bread into pieces about 8″ to 9″. Spread a light coat of yellow mustard on the inside of the bread.
Stack 1-slice of ham, 4-6 pickle slices, 1-slice of swiss cheese, and about 1/4 pound lechon asado on sandwich.
Preheat flat griddle or a large skillet to medium-high heat. Place the sandwich on the griddle or in the skillet and place a heavy meat press or cast iron pan on top of the sandwich. Press down to flatten the sandwich.
Heat the sandwich for 2 to 3 minutes per side, till golden brown and cheese has melted. Slice the sandwiches in half lengthwise and serve hot
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
The classic combo of pork, ham, cheese and mustard makes Cuban sandwich so very lip-smacking. In this recipe, Juan Montalvo trims down the excess fat in the rather conventional recipe by replacing Cuban bread with whole wheat roll and grills it to perfection unless the cheese melts. Crunchy yet soft – all the drool-worthy ingredients in this sandwich strikes a perfect balance of sweet, sour, hot and spicy.