Ingredients: |
Ingredients: 1 loaf Cuban or French bread
Prepared yellow mustard
Mayonnaise
˝ pound baked ham, thinly sliced
˝ pound roast pork, thinly sliced
˝ pound of Genoa Salami
˝ pound Swiss cheese, thinly sliced
dill pickle slices
4 Red Bricks wrapped in foil
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Directions: |
Directions:Preheat your grill for medium, direct heat. Slice the bread horizontally to open. Spread a thin layer of mustard and mayo on the top and bottom halves of bread. Then layer the ham, salami, pork, Swiss cheese and pickles evenly over the bread. Close the sandwiches with the top halves of the bread and slice the loaf into 4 sandwiches.
Place the sandwiches on the grill over the heat and place a brick wrapped in foil on top of the sandwich. The brick acts as the “Press”, flattening the sandwich. The heat from the grill will toast the bread, heat the meat and melt the cheese. Be aware of just how toasted the bread becomes, golden tan color on the bread is good, black and ashy isn’t so yummy. |
Personal
Notes: |
Personal
Notes: Grilled Tampa Style Cuban sandwich
The Cuban sandwich is said to have originated in Cuba around the turn of the twentieth century. Well the Cuban sandwich was perfected in Tampa, Florida in the Cigar district of Ybor City. Cubans had a large presence in early history of Tampa, the only other nationality that was as numerous is the Italians. So the Tampa Sandwich makers added Genoa Salami to it, thus perfecting it. But after over 100 years of perfection has anyone ever pressed a Cuban sandwich over the coals on a backyard barbecue? Maybe. But has anyone ever written about it? I don’t now. But this is my version.
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This recipe for Tony Fatso’s Grill-Pressed Cuban Sandwich is from