Uploaded October 2021 | Updated September 2026, 1 day ago
This Cuban sandwich definitely has a Toronto twist. We like to make this sandwich from leftover roast port, or best of all, leftover bo ssam or porchetta. In order to make a video about it, we substituted that part with deli ham. For the other pork component, we like to use a cured ham, like lasshchinken, speck, or Iberico ham. This is not quite the same as the ham and roast pork of the original formulation. Also, we choose to use smoked cheddar, while some sort of Swiss cheese is the traditional choice.
These sandwiches come together fast. Let the skillet get warm while you prepare the sandwiches, and then oil or butter them just before they go into the pan. When turned over, the top side will usually toast nicely in leftover oil from toasting the first side. Have the sandwich immediately, while it is warm and gooey and crispy. They go quite well with salad, coleslaw, potato chips. Also an additional pickle spear can be nice.
Makes enough for 2-4 people, or two large sandwiches.
Equipment:
• 12” skillet
• cast-iron skillet or food weight
Ingredients:
200 g deli ham
100 g cured ham Lachsschinken, speck, Iberico, prosciutto
1 large dill pickle cut into large slices
100 g Swiss cheese or your preferred cheese; sliced
mustard
mayonnaise optional
2 ea footlong sandwich buns
Procedure:
1. Start the skillet warming.
2. Split the buns and cover both sides with mustard; optionally use mayo on one or both sides.
3. Place slices of cheese over the faces of the bread.
4. Line each side of the sandwich with a different kind of pork; use about twice as much of the non-cured as the cured pork.
5. Line one side with slabs of pickle.
6. Mate the two halves of the sandwich, oil one side’s crust, and put that side down into the hot skillet. If making two sandwiches, perhaps wait and do both together.
7. Allow the sandwich(es) to toast about 3 minutes on a side, weighted with a cast-iron skillet or food weight.
8. Slice the sandwiches in half and serve with your preferred sandwich sides.
Music: bensound.com/royalty-free-music
This Cuban sandwich definitely has a Toronto twist. We like to make this sandwich from leftover roast port, or best of all, leftover bo ssam or porchetta. In order to make a video about it, we substituted that part with deli ham. For the other pork component, we like to use a cured ham, like lasshchinken, speck, or Iberico ham. This is not quite the same as the ham and roast pork of the original formulation. Also, we choose to use smoked cheddar, while some sort of Swiss cheese is the traditional choice.
These sandwiches come together fast. Let the skillet get warm while you prepare the sandwiches, and then oil or butter them just before they go into the pan. When turned over, the top side will usually toast nicely in leftover oil from toasting the first side. Have the sandwich immediately, while it is warm and gooey and crispy. They go quite well with salad, coleslaw, potato chips. Also an additional pickle spear can be nice.
Makes enough for 2-4 people, or two large sandwiches.
Equipment:
• 12” skillet
• cast-iron skillet or food weight
Ingredients:
200 g deli ham
100 g cured ham Lachsschinken, speck, Iberico, prosciutto
1 large dill pickle cut into large slices
100 g Swiss cheese or your preferred cheese; sliced
mustard
mayonnaise optional
2 ea footlong sandwich buns
Procedure:
1. Start the skillet warming.
2. Split the buns and cover both sides with mustard; optionally use mayo on one or both sides.
3. Place slices of cheese over the faces of the bread.
4. Line each side of the sandwich with a different kind of pork; use about twice as much of the non-cured as the cured pork.
5. Line one side with slabs of pickle.
6. Mate the two halves of the sandwich, oil one side’s crust, and put that side down into the hot skillet. If making two sandwiches, perhaps wait and do both together.
7. Allow the sandwich(es) to toast about 3 minutes on a side, weighted with a cast-iron skillet or food weight.
8. Slice the sandwiches in half and serve with your preferred sandwich sides.
Music: bensound.com/royalty-free-music
