GREAT sandwich! Complimented our soup wonderfully! I used a little less mustard but I mixed it into the mayo/italian dressing mix. By the way - the mayo mix made enough for 8 sandwiches with plenty to spare. Knowing this I may cut that part in half next time. Also - doing the sandwiches on the stove was a pain. I just put them in the oven (open-faced) for apprx 5-10 minutes and worked out better this way (and more could be done at one time). Still a wonderful sandwich - authentic or not - that we will be making plenty of times! Thanks!
I ll give this a 1 star because it lacks total authenticity. I mean if you order a fillet mignon in a restaurant would you be happy with any piece of cooked meat? Absolutely not! While this is a tasty sandwich it is NOT the true Cuban midnight sandwich. Try buying Cuban Bread (most Wal-Mart s have it on the bakery section) No Italian dressing (use mayo and mustard) No turkey meat (instead use roasted pork) ham Swiss and pickle slices are OK. Sprinkle with a little bit of salt pepper and grill until cheese is melted. I always make these on a flat griddle-press so that I don't get grill marks on the bread. Also some people like spreading a bit of butter on one side of the bread and mayo-mustard on the other. Source: Myself. (Cuban/Cook)
GREAT sandwich! Complimented our soup wonderfully! I used a little less mustard but I mixed it into the mayo/italian dressing mix. By the way - the mayo mix made enough for 8 sandwiches with plenty to spare. Knowing this I may cut that part in half next time. Also - doing the sandwiches on the stove was a pain. I just put them in the oven (open-faced) for apprx 5-10 minutes and worked out better this way (and more could be done at one time). Still a wonderful sandwich - authentic or not - that we will be making plenty of times! Thanks!
Delicious! Follow the recipe EXACTLY as others have said. FYI-The idea of the foil and plate is to press down the sandwich while it cooks so whatever accomplishes that will do. I used a small frying pan lid to press down. Also I would recommend you microwave the meat to warm it and take the cheese out ahead so it's not really cold. This will help in the process of cooking the sandwich so that the cheese melts the meat warms and the bread gets crispy.
good flavor. quick to put together and cook. i used the george foreman grill -- i cooked them for 4 minutes making sure to apply some pressure to the handle of the grill and press the sandwich.
This was terrific! My husband and kids loved it! I thought that one cup of mayonnaise was a bit much for 4 sandwiches. I cut it down to 1/4 cup and it made more than enough spread for all the sandwiches.
Very good and easy to prepare on a busy night. I cut the sauce ingredients (mayo italian dressing) in half and thought that was plenty. Also just mixed in half the amount of mustard with the sauce and spread it on all at once.
more like a reuben without the sauerkraut. my husband is part cuban and from key west florida and i wouldn't try to pass this off as a cuban sandwich.
This is definitely one of our favorite sandwiches. I've made it so many times I don't even need the recipe any longer! The flavors blend beautifully and the outside of the roll gets super crunchy with the fruity olive oil taste. Even though I'm always anxious to take that first bite I force myself to grill it slowly to make sure it's warmed through completely. It's a meal in itself.
These were great. However we had way too much sauce so you really only need to make half as much as it calls for.
