I’m not sure why, but pressed sandwiches are usually tastier than the non-pressed variety. Maybe it’s because they’re heated, so the ingredients get a chance to get juicy and meld their flavors together. One of my favorite pressed sandwiches is the Cubano, an irresistible combination of roast pork, ham, and Swiss layered with pickles on bread that’s been spread with mustard and mayo. The sharpness of the mustard and the acidity of the pickle cut through the rich pork and cheese, and the crunch of the bread elevates it even more.
I got my Cubano fix at a restaurant in midtown Manhattan called Margon, but you can easily make your own twist on a Cubano at home.
Just layer slices of ham, Swiss, pickles, mayo, and mustard on a good hero roll, then heat the sandwich in a frying pan, weighed down by a heavy pot, until warmed through. If you have a panini press, even better. Or try this recipe from our November issue (pictured below), which uses leftover roast pork.
What pressed sandwich do you crown king?
