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Ben's Galley Cuban Sandwiches (Cubanos): Pressed Perfection for the Crew

These aren't just sandwiches - they're a masterclass in layering flavors and textures. The combination of roasted pork, ham, Swiss cheese, pickles, and Ben's signature dijon-mayo sauce, all pressed to crispy perfection, creates something truly special.


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Proper pressing creates the signature texture that separates a real Cubano (Cuban sandwich) from just a regular sandwich.


Ingredients (Serves 8)

For the Sauce:

  • 1/2 cup mayonnaise

  • 3 tablespoons Dijon mustard

  • 1 teaspoon garlic powder

  • Pinch of black pepper


For the Sandwiches:

  • 8 Cuban bread rolls (or substitute with good crusty rolls)

  • 1 1/2 lbs roasted pork, sliced thin

  • 1 lb sliced ham

  • 8 slices Swiss cheese

  • 1 jar dill pickles, sliced lengthwise

  • 4 tablespoons butter, softened


Instructions

  1. Make the sauce: Mix mayonnaise, Dijon mustard, garlic powder, and black pepper until smooth.

  2. Prep the bread: Slice rolls horizontally and spread Ben's dijon-mayo sauce on both sides.

  3. Layer the fillings: On bottom half, layer ham, roasted pork, Swiss cheese, and pickle slices. Top with other half.

  4. Butter the outside: Spread softened butter on the outside of each sandwich.

  5. Press and cook: Heat a large skillet or griddle over medium heat. Place sandwiches in pan and press down with a heavy pan or sandwich press. Cook 3-4 minutes per side until golden and cheese is melted.

  6. Serve immediately: Cut diagonally and serve hot.


Chef's Tips

  • Press firmly but don't smash - you want compression, not destruction

  • Medium heat prevents burning while ensuring the cheese melts

  • Quality ingredients matter - good ham and pork make all the difference

  • Slice pickles lengthwise for better distribution and less sliding around

  • Ben's sauce secret: The dijon adds sophistication beyond regular mayo


Misen Japanese Santoku Chef Knife - 7.5 Inch High Carbon Stainless Steel

Clean diagonal cuts show off the beautiful layers and make for better presentation. The Santoku's design is perfect for precise slicing of the roasted pork and ham, plus that sharp edge cuts through the pressed sandwich cleanly without crushing the crispy bread.


Why the Santoku works: The shorter, wider blade gives you better control when slicing meats thin and cutting the finished sandwiches. The high carbon steel holds its edge beautifully, making quick work of all the prep.




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