The Cuban is my favorite sandwich of all time. Alas, my desire is often thwarted by a dearth of one crucial ingredient: roast pork. So, the way I figure it, why not reach for a far more common deli meat: herb-roasted turkey. Is it authentic? No. Is it delicious? Believe it.
- 4 hoagie rolls*
- 2 tablespoons yellow mustard
- 8 slices baked ham (thinly sliced)
- 8 slices roast pork or turkey (thinly sliced)
- 8 slices provolone cheese (thinly sliced)
- 10 dill pickles (thinly sliced**)
- 2 tablespoons unsalted butter (melted)
- Heat your panini press and if there are temp settings, go for full power.
- While the press is heating, prepare your ingredients by pre-stacking the fillings. Remove eight pickles from the jar and blot with paper towels, drying them as much as possible. Divide the ingredients evenly among the 4 rolls: Start with two slices ham, followed one piece of cheese torn in half, two slices of the pork or turkey, two pickles, finishing with another piece of cheese torn in half.
- Halve the rolls lengthwise and brush the cut sides liberally with the melted butter. Place on the panini press cut-side down then coat the outside of rolls with additional butter. Close the press and brown for 2 1/2 minutes.
- While the rolls are in the panini press, tear four sheets of heavy-duty aluminum foil, enough to wrap each sandwich.
- Remove rolls from the panini press and place on aluminum foil. Coat both cut sides of the rolls with enough mustard to cover. Position the prestacked ingredients on the sandwich finishing with the top piece of bread. Wrap in the foil and set aside. Build the second sandwich and place both (yes, wrapped) back in the press for 3 minutes.
- Rest for one minute in the foil then unwrap and enjoy.
* Look for the short ones 6-7″ long by 2 1/2″ wide.
** I use the long-cut, “sandwich stuffer” style pickles that are quite thin but several inches long.