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.


  • 6 ciabatta loaves (6 inches each)

  • ½ cup mayonnaise

  • 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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