The other thing that started my quest to make a great Cuban was that while we were in London, Matt ordered a Cuban at a burger restaurant we went to. It was terrible! I told him that I would try to erase the memory of that terrible sandwich and I think I delivered! These turned out great!
It is important to mention that Cubans are supposed to be pressed. If you get a real Cuban, they use a machine, kind of like a panini press. I don't have that so I used a cast iron pan. I then pressed down on the pan (using pot holders so you don't burn your hands) and got them pretty flat.
I understand that you're supposed to use roasted pork on these, but I didn't have any so I improvised and got thin cut pork chops which I cooked for 3 minutes on one side and 2 on the other and seasoned with adobo seasoning. If you have roast pork, feel free to use that instead!
2 tsp. canola oil
2 sandwich-sized piece of baguette (about 1/2 of baguette)
2 thin pork chops, cooked
4 slices deli ham
4 slices Swiss cheese
4 sliced dill pickles (the long ones)
Slice baguette open to assemble sandwiches.
Spread a liberal amount of mustard on one side of the bread per sandwich. (You might think you used too much, but use a little bit more, it will be delicious, I promise!)
Top with Swiss cheese, ham, pork, pickles, and the other slice of cheese. Close sandwich.
In the same pan you cooked the pork chop in, or a medium sized skillet over medium heat with 2 tsp. canola oil, place the sandwiches.
Top with a heavy pot and cook about 5 minutes. Place pot holders inside of pot on top and press down in order to flatten the sandwiches.
Flip the sandwiches and cook, flattening, for another 4 minutes.
Remove from heat and serve with a simple arugula salad.