Cuban Sandwich (Dairy-Free)

Ingredients

• 1 loaf Cuban Bread
• about 450 g Roasted Pork (Lechon)
• about 225 g Ham
• 8 slices Dairy-Free Swiss Cheese Slices
• 1/2 cup Dill Pickles
• 2 tbsp Yellow Mustard
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the 1 loaf of Cuban bread into 4 equal portions, about 15.24 cm long each.
2. 2Spread the 2 tablespoons of yellow mustard evenly on the inside of each of the 4 bread portions.
3. 3On the bottom half of each bread portion, layer the about 450 g of roasted pork (Lechon), followed by the about 225 g of ham, then 2 slices of the dairy-free Swiss cheese slices, and finally arrange the 1/2 cup of dill pickles on top.
4. 4Place the top half of each bread portion over the fillings to close the sandwiches.
5. 5Brush the outside of each of the 4 sandwiches evenly with the 2 tablespoons of olive oil.
6. 6Heat a panini press or a grill pan over medium-high heat. If using a grill pan, you may need a second heavy pan or a weight to press down on the sandwiches. Place the sandwiches onto the hot surface and cook for 5 to 10 minutes, or until the bread is golden brown and crispy on both sides, and the dairy-free Swiss cheese alternative is melted. If using a grill pan, flip the sandwiches halfway through the cooking time.
7. 7Remove the sandwiches from the heat and let them rest for 1 minute before slicing and serving.

Substitutions

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