This Blackstone Cuban Sandwich is a simple sandwich made with mojo pork or roast pork, deli ham, Swiss cheese, pickles, and mustard. A hearty sandwich made as we eat them in Tampa Bay that will a huge hit for your family or your next tailgate or party.
Prepare the Cuban bread by cutting in half the length of the loaf. For a full-size sandwich cut the loaf in half.
For a Cuban-style sandwich spread the mustard on one half of the loaf. For American-style combine the mustard and mayonnaise in a small bowl and then spread the mixture on the bread.
Add all the ingredients you will be using to build your Cuban sandwich on a tray. This makes the process much easier and quicker once the griddle is cooking.
Preheat the griddle to medium-low heat or about 300- to 350 degrees. Put half the mojo pork and deli ham on the griddle to heat up.
While you are waiting layer the pickles on the sandwich. Once the deli ham is heated layer it on next, followed by the mojo pork.
Finish topping with half the Swiss cheese. For American-style add sliced tomatoes and shredded lettuce. Place the other half of the bread on top.
Place the sandwich on the griddle top and press. You can use a sandwich press or a cast iron pan to press the sandwich.
Once the sandwich is crispy carefully turn it over. Press with the sandwich press or cast iron pan again. Cook until crispy then remove to a baking sheet for serving.
These are best served immediately but can be stored in the refrigerator for up to three days. Reheat in the microwave or cast iron pan.
One loaf of bread will make either two large sandwiches or four small ones. To serve Cuban-style build the sandwich with mustard, pickles, swiss cheese, mojo pork or roast pork, and deli ham. To serve American-style build the sandwich with all the above but mix the mustard and mayonnaise together then top with sliced tomato and shredded iceberg lettuce. If you're Cuban bread didn't come buttered melt some butter and brush on prior to cooking on the griddle.No sandwich press, no problem! Use a cast iron pan, a sturdy pan lid, or another heavy-bottomed pan to press the sandwich.