Recipes Ingredients Meat & Poultry Pork Recipes Cuban Panini 3.4 (11) Add your rating & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 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. Ingredients 6 ciabatta loaves (6 inches each) ½ cup mayonnaise ⅓ 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 Directions 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. Rate it Print