Pressed Cuban Sandwiches With Roast Pork

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · high-protein

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Ingredients

• 6 oz cooked pork loin roast, thinly sliced
• 5 oz deli ham, thinly sliced
• 4 oz Swiss cheese, sliced
• 2 soft sub rolls (8-inch)
• 2 tbsp yellow mustard
• 1/2 cup dill pickle chips
• 2 tbsp butter, softened
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Split the rolls and spread yellow mustard edge to edge on both cut faces; the mustard is the seasoning, so do not be shy.
2. Layer Swiss on the bottom half, then pork, then ham, then pickle chips, then a second layer of Swiss so cheese touches both slices of bread.
3. Butter the outside top and bottom of each closed sandwich.
4. Set the sandwiches in a large skillet over medium heat and weight them with a second heavy pan pressed down hard.
5. Cook 5 minutes, until the bottom crust is flat, crisp, and dark gold, then flip, re-weight, and cook 4 to 5 minutes more.
6. Check that the cheese has fully melted by tilting the sandwich; it should sag rather than hold a square edge.
7. Cut on a steep diagonal and eat while the crust is still crackling.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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