Cuban provolone and pork sandwiches – a detailed recipe cooking. 
Time: 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 long sandwich buns
- 2 tbsp. l mustard
- 110 gr. thinly sliced boiled pork
- 110 gr. thinly sliced baked pork
- 110 gr. thinly sliced Provolone cheese
- 10 thin slices of pickled cucumbers (about 2 whole cucumber)
- 1 tbsp. l (15 gr.) Butter at room temperature
Recipes with similar ingredients: sandwich buns, cheese provolone, pork, pickled cucumber, mustard
Recipe preparation:
- Cut the rolls in half horizontally, leaving uncut one edge. Open the rolls and spread mustard on both sides. Divide the ingredients evenly into 4 rolls. First put boiled pork, then pork, cheese and pickled cucumbers. Connect top and bottom of the roll.
- Preheat a sandwich maker or sandwich press. Lubricate both sides of the press with butter. Put the sandwiches inside, squeeze and fry until the cheese is melted and the bread is flat and browned for about 10 minutes. If you don’t have a sandwich press, you can preheat two bricks in the oven by wrapping them in foil, at 260 ° С for an hour, and then hold the sandwich between them for 10 min Serve warm.
