Cuban Sandwich with Caramelized Sweet Onions and Roasted Garlic-Infused Mustard

1/4

cup Dijon mustard

tablespoons dry white wine

garlic head

Salt and pepper, to taste

Sweet onion

tablespoons olive oil

loaf Cuban bread (French or Italian bread can also do)

ozs thinly sliced cooked ham

ozs roasted pork (or leftover lechón asado)

ozs Swiss cheese, sliced

dill pickles, thinly sliced lengthwise

tablespoons unsalted butter (1/4 stick), melted

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1

Preheat oven to 350 ºF.
2

To roast garlic, cut off top 1/3 of garlic head and place in pan. Drizzle with roughly 2 tablespoons of olive oil, cover with foil and roast in oven for 30-45 minutes or until soft. Squeeze roasted garlic into bowl and mix with Dijon mustard and dry white wine. Add salt/pepper to taste.
3

To caramelize onions, heat remaining olive oil in frying pan and cook chopped onions on low heat, usually at least 30 minutes. Don’t stir too often. Once caramelized, remove and set aside.
4

To assemble sandwich, cut Cuban bread lengthwise and slather one side with the garlic-infused mustard. Layer thinly sliced ham, roasted pork, caramelized onions, Swiss cheese and pickle slices.
5

Spread butter on the outside of the Cuban bread before topping on assembled sandwich and cooking in a Panini press. Once outside is crisp, turn over and cook on the other side.

If you don’t have a Panini press, flatten the sandwich by placing a frying pan on top of sandwich, anchored by a heavy object.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

The quintessential Cuban on-the-go lunch, I grew up enjoying this hearty sandwich. While my American counterparts lunched on PB&J, I was the envy of the schoolyard with my layers of smoked ham and roasted lechón. To update the traditional Cuban sandwich, I love to add other complex flavors. Here, roasted garlic-infused mustard and sweet caramelized onions make this Cuban sandwich anything but ordinary.