Cuban Breakfast Sandwich (Pan con Bistec for Breakfast)

Instructions

1. 1Preheat a grill pan or a 30.48 cm skillet over medium-high heat (about 205°C or 200°C).
2. 2Season the about 450 g of thinly sliced steak with the 0.5 tsp garlic powder, 0.25 tsp salt, and 0.25 tsp black pepper.
3. 3Add the 1 tbsp of olive oil to the hot pan. Cook the steak for 2-3 minutes per side, until it is browned and cooked to your liking. Transfer the steak to a plate and let it rest for a few minutes.
4. 4Slice the 1 loaf of Cuban bread or baguette lengthwise into 4 portions. Spread the cut sides of each bread portion with 1 tbsp of the 4 tbsp softened butter.
5. 5On the bottom half of each bread portion, layer the cooked steak, 2 slices of Swiss cheese, some of the 0.5 cup sliced dill pickles, and 1 tbsp of the 4 tbsp yellow mustard.
6. 6Place the top half of each bread portion over the fillings.
7. 7Place the assembled sandwiches onto the preheated grill pan or skillet. If using a skillet, place a heavy skillet or pot on top of the sandwiches to press them down. Cook for 3-4 minutes per side, until the bread is golden brown and toasted, and the 8 slices of Swiss cheese are melted. If the bread is browning too quickly, reduce the heat to medium (about 176.7°C or 175°C).
8. 8Serve the 4 Cuban breakfast sandwiches immediately.

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