Not much can top the feeling of biting into a crispy, melty Cuban sandwich. That’s why our quarantine to-do list includes a recipe challenge by Michael Beltran. His three-step version is cheesy, crunchy and bursting with flavor. Bring. It. On.
Made with sourdough, honey ham and black pepper salami, think of Beltran’s version—which can be found inside his Coconut Grove diner, Chug’s—as a more gourmet version compared to Miami’s otherwise traditional varieties.
- 16 oz. loaf of rosemary olive oil sourdough (or any sourdough)
- 4 slices honey ham
- 4 slices black pepper salami
- 2 slices or 3 oz. country pâté
- 4 slices Gouda
- Handful of cornichons
1. Slice a thin layer off of the top of the loaf and hollow it out. Spread mayo and mustard on the bottom.
2. Layer the ingredients—pâté, honey ham, salami, cornichons, and cheese—and top with bread.
3. Panini press for 15 to 20 minutes under low heat.
Pro tip: The sandwich is best enjoyed with a bag of plantain chips.