| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup raisins
- 1 cup pitted Spanish green olives, coarsely chopped
- 1 small shallot, coarsely chopped
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 4 Cuban sandwich or hoagie sandwich rolls, halved lengthwise
- 4 tablespoons mayonnaise, or more to taste
- 4 tablespoons yellow mustard, or more to taste
- 8 slices baked ham
- 8 slices deli roasted pork
- 8 slices Swiss cheese
- 1 tablespoon unsalted butter
Instructions
- Put the raisins, olives, shallot, vinegar, and oil in the bowl of a food processor. Puree until well combined. Transfer the olive mixture to a bowl, cover with plastic wrap and set aside for at least 1 hour or up to 2 days before using.
- Open the bread like a book and spread each side with the mayonnaise and mustard. Lay 2 slices of ham and 2 slices of roast pork on 1 side of the roll. Top with 2 slices of cheese. Spread 1 to 2 tablespoons of the olive-raisin relish over the cheese. Bring the tops and bottoms of the sandwich together.
- Wrap 4 bricks in aluminum foil and place in a 500 degree F oven for 15 minutes.
- Melt the butter in a large skillet or griddle pan over medium heat (if your skillet isn’t large enough you may need to cook the sandwiches in 2 batches). Place the sandwiches in the skillet and press down with the hot bricks for 3 to 5 minutes until the cheese is melted and the bread is flat and browned.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 983 |
| Total Fat | 67 g |
| Saturated Fat | 21 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 43 g |
| Cholesterol | 132 mg |
| Sodium | 1744 mg |
Reviews
This may not be a traditional Cuban sandwich, but it’s damn good. I don’t like raisins but I made the relish to go with the sandwich and I really liked it. My husband and I will be making and eating this sandwich at least once a month. Be sure and try the salad with it. The salad is great.
I saw the this episode yesterday and had to make the cuban sandwiches today. The deli pork slices were difficult to find so I improvised by making very thin pork chops seasoned with garlic, salt, pepper and cumin. Followed the recipe after that and they came out DELICIOUS! My husband had 2 they were so good!! Thanks Ingrid
Hello? Please don’t get like Rachel Ray with her twists on classic foods! This sandwich is good, but don’t call it a Cuban Sandwich, the brick is a great idea instead of buying a panini press, duh! Other than that, just call it something else, please……
that relish will give me nightmares
This might very well be a great sandwich but please do not call this a Cuban sandwich.
Gustavo, Miami Fl
I just used mustard on the sandwich & served the relish on the side…Excellent!!!
That is not a Cuban Sandwich! If you are going to make a Cuban Sandwich, use a Recipe from either Miami or Tampa.
The portions were very generous. It would be a good tail-gate entree.
This is OMG Great! The olive/raisin relish makes this the 5 star sandwich that it is. I am so spoiled now against any other Cuban because of that relish, it just made the sandwich. Any other Cuban will be BORING now. What a great combination of flavors, the salty olives with the sweet raisins, ingenious! My mouth is watering now just writing this. This will definitely be a regular addition to our mealtimes. Thank you Ingrid for a wonderful recipe! We LOVE it!!
Both my boyfriend and I thought this was a great sandwich. I did substitute the Cuban roll with a focaccia roll and the pork for Turkey, but it was amazing. The raisins offered just a touch of needed sweetness against the tart olives. I will definitely make this again! AMAZING!