Cuban Grill-Pressed Sandwich

Go beyond the mainstream ham and cheese by bringing a variation to the zesty Cuban sandwich to your menu. The "Mixto," as it was originally called, was created in the 1890s for the cigar workers as they walked to and from work in Tampa, Florida. Serve thin slices of turkey and smoked ham, Grande Sliced Provolone, zesty yellow mustard and dill pickle slabs on ciabatta bread, grill-pressed until golden.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Cuban Grill-Pressed Sandwich Yield: One sandwich
  • 1 Ciabatta sandwich roll, sliced horizontally
  • 1/2 oz. (1 tbsp.) Butter, melted
  • 1/2 tbsp. Yellow mustard, prepared
  • 1 oz. (2 each) Kosher dill pickle slices, drained
  • 2 slices Grande Sliced Provo•Nello® or Deli-Style Provolone
  • 2 oz. (4 slices) Roast turkey, deli-sliced
  • 2 oz. (4 slices) Smoked ham, deli-sliced

DIRECTIONS

Cuban Grill-Pressed Sandwich
  1. Brush outer surfaces of ciabatta roll lightly with 1/2 oz. butter.
  2. Spread 1/2 tbsp. yellow mustard on bottom half of roll; top with 2 dill pickle slices, 1 slice Grande Sliced Provolone, 2 oz. turkey, 2 oz. ham and 1 slice Grande Sliced Provolone. Press closed with top half of ciabatta roll.
  3. Panini grill-press sandwich until bread is golden and toasted and cheese is melted.