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Cuban Sandwiches

If you ordered WECO last time that we did sandwiches (steak and cheese subs… I still dream of them…), you’ll remember me saying that I wanted to scrap everything and turn WECO into a make-your-own-sandwich program. Well, that idea got cancelled pretty quick- but we can still do it every now and then 🙂 Tonight’s dinner is probably my favorite sandwich. Roasted, shredded pork and bacon, sweet and tangy caramelized onion mustard, crunchy dill pickles, and swiss cheese, all griddled on a fresh ciabatta roll… With steak fries and slaw on the side. Simple, but delicious. The trick is the press. Flat sandwiches = better sandwiches. Ready to make yourself the sandwich of your dreams? Get in there! 

For the cuban sandwiches:

First things first, preheat your oven to 400F. Slice your ciabatta in half, and slather some caramelized onion mustard on there. Next, butter or oil the outsides of the bun, and lay the bottom pieces face up in your pan or sheet tray. Next, add the pickles, then pork, then cheese. Finally, cover with the top half of the bun. The next part is important! Using another sheet tray (preferably the same size), press the tops of the sandwiches, and weigh it down with some oven safe things (cast iron pots, bricks from your garden, free weights, whatever!). Pop the sandwiches in your oven, and set a timer for 7 minutes. The weight will compress the sandwiches, similar to a panini press, and the sheet trays will cause them to get nice and crispy! Once the timer is done, remove the top tray and check them out- cheese should be melty, bread should be golden brown. Pop them back in without the top tray if they need some more time. Once they are done, cut them in half diagonally, and dig right in!

For the steak fries:

Warm these on another sheet tray in the oven with the sandwiches, for roughly the same amount of time. Try not to drink the sauce. 

For the red cabbage slaw:

Crunchy, mustard-y, everything that you want it to be, it is. The slaw is ready to eat, so enjoy it cold on the side. I will say, it would probably be pretty amazing in the sandwich as well. Just a thought.   

If you got a radicchio + apricot salad:

I love these greens! Arugula is an obvious choice, but these amazing chicories are the bounty that new england has to offer in the winter. These greens can withstand incredibly cold temperatures, making them hearty and crisp. Toss the greens in a bowl, mix in all the components, dress with the vinaigrette, and season with salt and pepper. Yum! 

Dinner served, dinner solved. 

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