Like the Philly Cheesesteak, the Cuban Sandwich is quickly becoming an icon of Pop-Americana food culture. This unique grilled and pressed sandwich--combining crusty-soft white bread with ham, pork roast, Swiss cheese, and pickles--was imported by Cuban immigrants in the Florida Keys and made famous by Tampa and Miami street vendors.
The real thing uses Cuban style roast pork called lechon asado, seasoned with lots of garlic and oregano. Since finding cooked pork may be a task itself, we'll infuse the mayonnaise with those flavors instead. Because seldom, if ever, do I see deli -cooked pork, I make extra roast pork to use for this sandwich and stash it in the freezer if necessary. I slice it thinly using a mandolin.
In a small bowl, stir together 4 Tb mayonnaise, 1 1/2 TB fresh chopped oregano and 2 tsp minced garlic. Spread it on both sides of a 12-oz. loaf of Cuban or French bread, sliced lengthwise. Top with 2 oz thinly sliced Swiss cheese, 6 oz. thinly sliced roast pork, and 3 oz. thinly sliced boiled ham, and 1/3 c. thinly sliced dill pickle. On that place 2 oz more ounces Swiss and the other half of the bread.
Spread the top of the bread (outside) with 1/2 TB plain mayonnaise. Cut the sandwich in 4 pieces, pressing down as you cut to keep the filling together. If your pan is large enough to hold the entire loaf, you can grill it whole and cut afterward.
Heat a panini press or heavy iron skillet at medium-high until hot. Place sandwiches, mayo-side down, in the pan, and spread the tops with another 1/2 TB plain mayo. Press with panini lid, or cover the sandwiches with foil and weight down with the heaviest skillet you have, with a brick or other heavy objects in it. If using a pan, grill 3 minutes or until golden brown on the bottom, then turn for another 3 minutes, until the cheese is melted.
Note that Cuban bread is a crispy-crusted, soft, white bread that is formed in a long roll like French bread. It's important to use a white bread that's soft inside but crusty outside.
