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

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Vanessa Bell
Updated Jul 20, 2017
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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.

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

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1/4 cup Dijon mustard
  • 2 tablespoons dry white wine
  • 1 garlic head
  • Salt and pepper, to taste
  • Sweet onion
  • 4 tablespoons olive oil
  • 1 loaf Cuban bread (French or Italian bread can also do)
  • 8 ozs thinly sliced cooked ham
  • 8 ozs roasted pork (or leftover lechón asado)
  • 8 ozs Swiss cheese, sliced
  • 4 dill pickles, thinly sliced lengthwise
  • 2 tablespoons unsalted butter (1/4 stick), melted

Instructions

  • Step 
    1
    Preheat oven to 350 °F.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

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