Cuban Panini

This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.

  • Yield: Makes 6

Source: Martha Stewart Living, April 2009


  • 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


  1. 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.

  2. 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.


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