Makes 4 servings. Recipe is by Miriam Iturralde, who is originally from Cuba and now lives in Puerto Rico. Miriam, who is the aunt of Bertha Taylor of Baton Rouge, says that this sandwich is traditionally served with plantain chips. In Cuba, the sandwich is pressed and toasted in a “plancha,” a machine similar to a panini press, but without the grooved surfaces.
1 loaf pan sobao (literally, caressed bread), or French bread
Prepared yellow mustard
1/2 lb. shredded or sliced pork roast
1/2 lb. thinly sliced ham
1/2 lb. sliced Swiss cheese
1/2 cup round dill pickle slices
1. Slice bread in half horizontally. Spread a thin layer of mustard on the inside top and bottom of bread. Layer on pork, ham, cheese and pickles. Cover with the top bread half and cut into 4 sandwiches.
2. In a sandwich press, grill sandwiches until flat and browned, and cheese is melted. Alternately, heat sandwiches in a 350-degree oven until cheese is melted. Remove from oven and flatten with a heavy skillet until sandwich is about half its original size. Or grill both sides in a hot-buttered skillet until cheese is melted and press with another skillet.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved