← Nouns Cooking · Caribbean

Ingredients

• 1 large Cuban loaf or 2 baguettes (or 4 long soft rolls)
• 3 tbsp yellow mustard
• 400 g roast pork (mojo pork or leftover pernil), thinly sliced
• 250 g sweet cooked ham, thinly sliced
• 200 g Swiss cheese (Emmental or Gruyère), sliced
• 12 slices dill pickle slices
• 40 g Butter, softened

Method

1. Cut the bread into 4 sandwich lengths and split each one open. Spread mustard on both cut sides.
2. Layer cheese, ham, roast pork, pickles and a second layer of cheese on the bottom halves, then close the sandwiches.
3. Butter the outsides. Heat a large frying pan or griddle over medium heat.
4. Put the sandwiches in, sit a heavy pan on top (weigh it down with a tin) and cook for 3–4 min per side, pressing, until the bread is flat, crisp and golden and the cheese has melted.
5. Cut each sandwich diagonally and eat hot.

Tips

• Leftover Puerto Rican pernil from this kitchen is perfect here; warm the pork slices in a pan with a splash of mojo or orange juice first.
• A panini press does the job in about 5 min.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food 196 flavors Taste the Islands