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Cuban Panini

Cuban Panini

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.

Martha Stewart Living, April 2009 http://www.marthastewart.com/316378/cuban-panini
3.333335
Rated
66.6667100(6)6
  • Yield Makes 6

Ingredients

    • 6 ciabatta loaves (6 inches each)
    • 1/2 cup mayonnaise
    • 1/3 cup Dijon mustard
    • 18 thin slices provolone cheese
    • Chili-Rubbed Pork (http://www.marthastewart.com/285450/chili-rubbed-pork)
    • 8 peperoncini, thinly sliced
    • 12 thin slices Black Forest ham (or use leftover ham)
    • 2 cups bread-and-butter-pickle slices

Directions

  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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