The traditional Cuban is:
- a loaf of Cuban bread
- thin sliced roast pork
- thin sliced ham
- thin sliced swiss cheese
- sliced dill pickles
Some will use yellow mustard, but never use a panini press as a Cuban doesn't have grill marks, and is cut diagonally across... if you don't have a sandwich press you can use a brick wrapped in foil or...
..like I used a small baking stone (upside down on the sandwich) with a tiny skillet...get it?... "tiny skillet" I have to squeeze that in when I can, hehe!
You don't want the skillet too hot or it might burn or crisp too much, some use butter, but I didn't. You want the cheese just melted and the bread slightly hard or firm. A tip that I got from 3 Guys From Miami is to let the meat and cheese come to room temperature so the cheese melts perfectly and the meat is warm...especially for those who like a lot of meat.
I don't use a lot of meat on mine, so I won't rough up the roof of my mouth when eating it... I hate when that happens, it kind of ruins my day.
Don't tell anyone, but I used Genoa salami instead of ham (I'm not a ham fan) ...but I never claimed mine to be authentic....everything else though. I did use some organic yellow mustard, my daughter's favorite, that is all she has on her sandwiches no mayo for her.
My mangoes are getting the size they should be, but see how close the tree is to our pool screen, some will drop on top...