Cuban Sandwich
  • 1/2 loaf of bread
  • butter
  • mustard
  • mayonnaise
  • 2 slices of turkey breast
  • 2 slices of roast pork
  • 1 slice of ham
  • 1 slice of Swiss cheese
  • aluminum foil
  • *********
  • Aceitunas alinadas (olives in oil)
  • 1 1/2 c Unpitted green Spanish -olives in brine drained -and rinsed
  • 1/2 c Oil olive; Spanish
  • 2 tb Vinegar wine red
  • 1 ea Bay leaf broken into pieces
  • 1 ea Clove garlic unpeeled and -crushed
  • Pepper black; to taste
  • Peel of 1 lemon without the white pith whole or in large pieces
  • 1/2 teaspoon cumin seed optional
  1. Split the loaf and spread with mustard and mayonnaise. Layer the remaining ingredients and top with the other half of the bread. Lightly butter the OUTSIDE of the bread and wrap the sandwich in aluminum foil. Place on a skillet over low heat. Squish it with a heavier skillet on top of the wrapped sandwich and keep it there for a minute or two. Flip over and repeat for another minute or two. Unwrap and eat.
  2. *****************
  3. Instructions for olives - Mix all the ingredients together in a nonreactive bowl cover and refrigerate at least 2 days. Bring to room temperature before serving. The olives will keep refrigerated for several weeks. Makes 1 1/2 cups
Don’t use regular processed cold cuts. I you must use cold cuts, at lease make sure they are thickly sliced or use several slices. This sandwich is usually made using Cuban bread. If you can’t find it, substitute any crusty bread. It is also pressed in a sandwich iron. If you don’t have one, use a skillet as described.