In Cuba, they are simply called “sandwiches”, and such a name with They were already given a mention of the country in the United States. Share with friends: 
Food Photography: Nicholas Vasquez Time: 20 minutes plus meat baking time Difficulty: medium Servings: 2 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 loaf (30 cm long) of Cuban bread
- 4 slices of baked pork
- 4 slices of baked ham
- 3-4 slices of Swiss cheese
- 2 slices very thinly sliced along the pickled cucumbers
- 2 tbsp. l mayonnaise or to taste
- Melted butter
Recipes with similar ingredients: sandwich buns, cheese gruyere, pork, ham, pickled cucumber, mayonnaise
Recipe preparation:
- Set the plank temperature to 180 ° C. Cut the bread in half along, smear the bottom with mayonnaise, put the baked pork, then baked sweet ham, then pickled cucumbers, then cheese. When heated, the cheese will melt and mix with ham.
- Then put the sandwich on the plank and grease the surface of the bread a small amount of melted butter. Hold it down the top of the plancha. After 3 minutes lift the top of the planch flip the sandwich to the other side and repeat the process again with butter. The bread should be fried, and the cheese will melt. it should happen in about 10-15 minutes, depending on planchi.
- Cooking good ham begins in the evening. Marinating gives the dish an extra flavor. We add to sour oranges and limes a lot of chopped garlic, ground cumin and dried oregano. This mixture is greased with fresh ham and rub it into the meat. Put it in the refrigerator, covering the food film.
- The next day, preheat the oven to 180 ° C, put the pork in a baking dish for salt with the skin up (so the meat will not work too dry) and cook for about 4-5 hours, until the inside the temperature will not reach 82 ° C. Do not forget to remove the salt, which this time will harden. The skin should be fried and crispy. Let the meat rest and chop when you are not in able to wait!
