El Cubano (Pressed Cuban Sandwich)2012-10-09
- Yield : 4 sandwiches
- Servings : 4
- Prep Time : 4m
- Cook Time : 6m
- Ready In : 10m
Make this low-sodium version of a food truck favorite at home! Ooey gooey Swiss cheese, savory pork shoulder, all topped off with yummy dill pickles. This is one remarkable low-sodium sandwich!
We used Mini Low-Sodium French Loaves for this recipe, but you can use any no-salt French or Italian bread if you’d like.
Check the sodium content of the Swiss cheese carefully. Most, but not all Swiss cheeses are fairly low in sodium. We used Boar’s Head Lacey Swiss Cheese, with only 35 mg of sodium per ounce!
- 4 Mini Low-Sodium French Loaves
- 12 ounces Melt-In-Your-Mouth Pork Shoulder, sliced (approximately 8 thin slices)
- 4 ounces low-sodium Swiss cheese (about 4 slices)
- 4 No-Salt Dill Refrigerator Pickles, sliced into thin strips
- 4 teaspoons yellow mustard
- 1 tablespoons no-salt butter
Unless pork is still warm from roasting, heat in a microwave on high for 1 minute.
Cut each mini bread loaf in half. Layer 3 ounces of warm pork, 1 ounce of Swiss cheese, pickles, and 1 teaspoon of yellow mustard on each sandwich.
For each sandwich, melt 1/4 tablespoon butter in a small frying pan. Place assembled sandwich in pan. Apply pressure to the sandwich using either another small pan or a brick covered in tin foil, reducing sandwich to 1/3 its original thickness.
Maintain pressure on sandwich for 2 to 3 minutes, until bread is crisp and lightly browned. Flip the sandwich to cook the other side, again maintaining pressure for another 2 to 3 minutes. Serve immediately.
We recommend Bialetti Aeternum’s saute pans for making this delicious Cuban sandwich. These white non-stick pans work like a charm and are PTFE and PFOA free!
Average Member Rating
(0 / 5)
0 people rated this recipe
This information is per serving.
Total Fat31.8 g
Saturated Fat13.7 g