The humble Cuban sandwich has found its way into high-end restaurants, like this version, by chef Tom Valenti of West Branch and Ouest in NYC.
- 6 ciabatta loaves (6 inches each)
- 1/2 cup mayonnaise
- 1/3 cup Dijon mustard
- 18 thin slices provolone cheese
- Chili-Rubbed Pork
- 8 peperoncini, thinly sliced
- 12 thin slices Black Forest ham (or use leftover ham)
- 2 cups bread-and-butter-pickle slices
Slice crusts off top and bottom of each ciabatta loaf, leaving the sides. Cut loaves in half horizontally. Spread a thin layer of mayonnaise and mustard on bread. Layer half of 1 loaf with a slice of cheese, a thin layer of pork, a layer of peperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles, and a third slice of cheese. Top with remaining half of loaf, spread side down. Repeat.
Preheat a grill pan over medium-high heat. Place panini in pan. Place a heavy pan on top, pressing down, and cook until browned, about 4 minutes. Flip, pressing down, and cook until browned, about 4 minutes more. Halve sandwiches; serve immediately.