Shelly's Recipe

CUBAN SANDWICHES

Category: Sandwiches

1/4 cup mayonnaise
4 canned chipotle chiles in adobo
1/4 cup good Dijon mustard
6 long sandwich rolls, split in half
6 thing slices Black Forest ham
12 thin slices Swiss cheese
2 kosher dill pickles, thinly sliced lengthwise
1 1/2 pounds Roast Pork, thinly sliced or shredded


In a mini food processor, combine the mayonnaise, mustard, and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise.

Assemble the sandwiches with the ham, cheese, pickles and roast pork. Close the sandwiches and tuck in any overhanging filling. Spread the outside of the sandwiches lightly with mayonnaise (this will give the edge a golden crispiness when toasted).

Using an electric sandwich grill press or just 2 skillets, with one being used as a weight, grill the sandwiches in batches until crispy and hot. (Alternately, preheat the oven to 325 degrees.) Set a large skillet or griddle over moderately low heat.

Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes.

Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately.