Cuban Panini Best Recipes

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CUBAN PANINI

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Cuban Panini image

This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 6

Number Of Ingredients 8

Ingredients:

  • 6 ciabatta loaves (6 inches each)
  • 1/2 cup mayonnaise
  • 1/3 cup Dijon mustard
  • 18 thin slices provolone cheese
  • Chili-Rubbed Pork
  • 8 peperoncini, thinly sliced
  • 12 thin slices Black Forest ham (or use leftover ham)
  • 2 cups bread-and-butter-pickle slices

Steps:

  • Slice crusts off top and bottom of each ciabatta loaf, leaving the sides. Cut loaves in half horizontally. Spread a thin layer of mayonnaise and mustard on bread. Layer half of 1 loaf with a slice of cheese, a thin layer of pork, a layer of peperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles, and a third slice of cheese. Top with remaining half of loaf, spread side down. Repeat.
  • Preheat a grill pan over medium-high heat. Place panini in pan. Place a heavy pan on top, pressing down, and cook until browned, about 4 minutes. Flip, pressing down, and cook until browned, about 4 minutes more. Halve sandwiches; serve immediately.

CUBAN PANINI

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Cuban Panini image

No, this is not the authentic Miami Cuban sandwich, but it is a fairly reasonable substitute for those of us who don't have quick access to real McCoy. Deli sliced meats make this a fast and filling sandwich.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 loaf Cuban bread (if not available, use a French or Italian loaf from the deli)
  • 1/4 cup yellow mustard
  • 1/3 cup mayonnaise
  • 2 large dill pickles, thinly sliced lengthwise
  • 1/2 lb swiss cheese, thinly sliced
  • 3/4 lb ham, thinly sliced
  • 1/2 lb pork roast, thinly sliced
  • 1/3 lb genoa salami, thinly sliced
  • 2 tablespoons butter, softened

Steps:

  • Preheat sandwich press.
  • Cut bread in half lengthwise.
  • Spread inside top and bottom with mustard and mayonnaise.
  • On bottom half, layer pickle slices,Swiss cheese, ham, pork and salami.
  • Cover with top half of bread.
  • Cut the loaf into 4 equal sandwich portions.
  • Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and the cheese is melted.
  • Slice in half diagonally and serve.
  • *** Note - if you don't have a panini press or a sandwich grill type appliance, just use 2 heavy skillets - 1 to cook in and the other on top of the sandwiches to press them down. I would suggest covering the bottom of the pressing-skillet with aluminum foil.

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