Cookbook:Cuban Sandwich II

Ingredients

 * 1 loaf Cuban bread
 * 1 ounce regular prepared mustard
 * 4 dill pickles
 * 5 slices boiled ham or Virginia ham
 * 2 slices roast pork
 * 2 slices Genoa salami
 * 1 slice imported Swiss cheese
 * 1 ounce butter
 * 2 ham croquetas

Procedure

 * 1) Cut Cuban bread to desired size—a common size is 7 inches. Next, slice open the bread down the middle.
 * 2) On the topside of the bread spread mustard evenly across. Place 4 pickles on top of the mustard.
 * 3) Place 1 slice of Swiss cheese on top of the pickles.
 * 4) Slice ham to desired thickness. The recommended size is 1 ½ ounces per slice, the thinner the better.
 * 5) Fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork and salami.
 * 6) Join both halves of the sandwich.
 * 7) Transfer the sandwich to a sandwich grill if you have one, or a waffle iron if not. Close the grill, smashing the sandwich.
 * 8) Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes.
 * 9) After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner.

Notes, tips, and variations

 * Do not use a microwave oven to heat the sandwich.