Michael gets a second chance at a 5 in 5 gone wrong!
CUBAN SANDWICH REDUX
5 long Cuban rolls (split crosswise)
1 pound roasted pork (thinly sliced)
1 pound deli ham (thinly sliced)
5 slices Swiss cheese
1 jar dill pickles (sliced lengthwise)
2 tablespoons olive oil
5 tablespoons mayonnaise (plus more)
5 tablespoons dijon mustard
Preheat griddle to medium heat. Brush griddle with olive oil. Wrap a brick in aluminum foil and place on the grill to preheat.
On a clean work surface, open the rolls. Slather one side of the break with mayonnaise and mustard. Layer the roast pork, ham, cheese and pickles on each roll. Close the sandwiches and spread more mayonnaise on the outside of the bun. Place on the griddle and place brick on top of the sandwiches. Griddle sandwiches until golden brown on the outside and the cheese begins to melt, about 1-2 minutes. Flip, place the brick on top and cook on the other side for 1-2 minutes. Remove sandwiches to a cutting board. Cut in half and serve.
Tip: if you don’t have a brick, use a sauté pan and weigh it down with canned goods.