Food & dining

sunday supper

Recipe for Cubanos (Pork, ham, and Swiss cheese sandwiches)

Sally Pasley Vargas for The Boston Globe

Serves 4

4ciabatta rolls or hoagie rolls (each 8 inches long)
4tablespoons herb sauce
¼cup yellow mustard
2leftover pork chops, meat cut from the bone and thinly sliced
8thin slices baked ham
4dill pickles, cut lengthwise into thin slices
8thin slices Swiss cheese

1. Split the rolls lengthwise and open them. Spread 1 tablespoon of the herb sauce on the bottom of each one. On the tops, spread 1 tablespoon mustard.

2. On each bottom piece layer ¼ of the pork chop meat, 2 slices ham, 4 to 5 pickle slices, and 2 slices Swiss cheese. Close sandwiches.


3. In a panini press, cook the sandwiches according to the manufacturer’s instructions until the cheese melts (or use a dry cast-iron skillet and weight them down with a second skillet and cook 3 minutes on a side).

4. Slice sandwiches in half. Sally Pasley Vargas

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