New This Month

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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