Grilled Cuban Sandwich (Cubano)
Our Canadian Cubano, we deviate from the classic Cuban bread and instead opt for a delicious loaf of Furlani® Garlic Bread. The aromatic garlic spread adds a savoury touch that perfectly complements each of the layers of ingredients. The slight crispiness of the soft bread provides a delightful contrast to the fillings within. Traditionally, a Cubano features roast pork, but we give it a Canadian makeover with the lean and juicy peameal bacon, known for its savoury taste and golden exterior. Alongside the peameal bacon, we layer lemon-pepper mayo, maple smoked ham, tangy pickles, Canadian made “Swiss” cheese, honey mustard, and thinly sliced onions. Each bite will leave you craving more!
Ingredients
- 3 loaves of Furlani® Garlic Bread
- 15 slices peameal bacon (sliced cured pork loin) (5/loaf)
- Lemon-pepper mayo store bought or homemade*
- 30 slices honey maple smoked deli ham, folded in half (10/loaf)
- 27 slices tangy dill pickle slices 9/loaf
- 14 slices Canadian Swiss cheese cut in half lengthwise (9 halves/loaf)
- Honey mustard
- 1 red onion thinly sliced
*Lemon-Pepper Mayo
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- ¼ teaspoon freshly ground pepper
Instructions
- Preheat the grill to medium-low.
- Prepare the Lemon-Pepper Mayo. In a small bowl, mix the mayonnaise, lemon juice and pepper together. Refrigerate until ready to use.
- Grill the Garlic Bread. Place the garlic bread, open-faced side down on the grill for 2 minutes or until light grill marks appear.
- Grill the Peameal Bacon. Place the peameal slices on the grill and turn after 5 minutes, or until the peameal is lightly charred and you can easily release the peameal from the grill. Cook for another 4 to 5 minutes until the bacon is nicely crispy around the edges but still tender.
- Build the Sandwich. While the bacon is grilling, begin building the sandwich. Bottom side of the bread: start by spreading the lemon-pepper mayo down the open-faced side of the bread, then add a layer of ham slices, pickles, and 6 halves of cheese. Top side of the bread: spread the honey mustard down the open-faced side of the bread, then add 3 halves of cheese.
- Place the bottom side of the bread, toppings side up, on the griddle. Add a layer of the grilled bacon and sprinkle with onions. Place the top side of the bread on top.
- Using a heat resistant glove, place a sheet pan on the sandwiches and press down until warmed, approximately 2 to 3 minutes or until cheese begins to melt.
- Flip the sandwiches, top down, on the grill or griddle to lightly toast the top.
- Serve. Slice each loaf in half for six servings. We cut the halves again and served the sandwiches in takeout boats, lined in parchment paper. Serve with chips, pretzels, or your favourite sides plus some refreshing drinks.
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