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
Cut Cuban bread to desired size—a common size is 7 inches. Next, slice open the bread down the middle.
On the topside of the bread spread mustard evenly across. Place 4 pickles on top of the mustard.
Place 1 slice of Swiss cheese on top of the pickles.
Slice ham to desired thickness. The recommended size is 1 ½ ounces per slice, the thinner the better.
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.
Join both halves of the sandwich.
Transfer the sandwich to a sandwich grill if you have one, or a waffle iron if not. Close the grill, smashing the sandwich.
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.
6 minutes
After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner.
- •Do not use a microwave oven to heat the sandwich.
- •Salami is optional. Having it constitutes a Tampa-style sandwich, while not having it constitutes a Miami-style sandwich.
- •Removing salami and adding tomatoes, lettuce, and mayonnaise will make a Key West-style sandwich.