Technically, a Cuban Sammich is boiled ham, pork, Swiss cheese, mustard, and pickle slices on Cuban bread.
Which is a problem, you see, because I require mayonnaise of some sort on most of my sammiches.
Which is now a problem solved, since I have discovered Medianoche Mayonnaise, a nicely spiced Cuban sammich spread that will very nicely serve to make a Cubano sammich My Cubano Sammich.
•1 cup mayonnaise
•1/4 cup Italian dressing
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•Sliced ham (try this Pineapple and Honey Glazed Ham)
•Swiss cheese, sliced
•Yellow Mustard – or, try this sweet & zippy version that is my current fave
*Traditionally, Cuban bread, but I also like the sourdough I used here.
Arrange the bread slices on a board and spread the Medianoche Mayonnaise on both pieces.
Arrange the sliced ham on one piece, then top that with the pickle slices, then the yellow mustard.
Place a slice of Swiss cheese on top, then place the top slice of bread over the filling.
Warm a large, flat pan over medium heat, and spread butter over the top slice of bread to coat it.
Place the sammich, butter side down in the pan. Spread butter on the top of the sammich and cook for three or four minutes, until the bottom is golden brown.
Flip the sammich and cook for another three or four minutes, until both sides are nicely browned and the cheese is melted.
Transfer to a board to rest for a couple of minutes before slicing – this’ll allow the melted cheese to firm up just a bit.
Mmmm. Ham and cheese and pickles and mustard and mayonnaise.
Now that’s a Cubano!