Food & Cooking Recipes Little Cuban Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 These Cuban-style ham and cheese sandwiches are also called cubanos. Ingredients 2 ficelles (thin loaves of French bread) 1 tablespoon Dijon mustard 1 tablespoon mayonnaise ¼ pound thinly sliced Swiss cheese 2 large kosher or dill pickles, thinly sliced lengthwise ¼ pound thinly sliced baked ham 1 tablespoon unsalted butter Directions Split ficelles and spread with mustard and mayonnaise. Layer two halves with cheese, pickle, and ham; top with remaining halves. In a heavy skillet, heat 1/2 tablespoon butter over medium heat. Cut one sandwich on an angle into 3 or 4 pieces to fit in pan. Place in pan, cover with foil, and place a slightly smaller heavy skillet on top. Place a full teakettle or other heavy object in the skillet to weight the sandwiches. Cook until bread is brown and crisp, about 3 minutes. Turn and cook the same way until crisp on other side and cheese is melted, about 2 more minutes; wrap in foil to keep warm. Melt remaining butter; repeat process with remaining sandwich. Let cool for a minute or two before cutting diagonally into bite-size pieces. Cook's Notes The sandwiches can be made several hours ahead of time and kept wrapped in plastic until you're ready to cook them. Rate it Print