I am not a huge fan of cold sandwiches but throw it on the griddle and I’ll eat it faster than anyone else. I love using my Grillet for fast weeknight cooking and decided to make use of it this week as a sandwich press for one of my all time favorites. The secret to a great grilled sandwich is using weight and pressure to get really great grill marks and a uniformly crisp exterior. To do this, I used a lid from a small pot and pressed down as the sandwich squished against the hot grill, flipping the sandwich halfway through to get the grill-marks on both sides and assure the cheese was melted and all the yumminess inside was hot and bubbly.
2 long white bread buns
10 slices of thick cut ham… like the kind you may still be trying to finish up from Sunday 🙂
10 slices of Mortadella (or turkey or more ham)
6 slices of provolone cheese
2-3 tbsp mustard
2 tbsp butter
4 pickle slices
Heat your grill to 300º F.
Cut buns lengthwise in half and spread butter and mustard on bottom half. Place ham and mortadella, folded in half for thickness if necessary, on the bread. Top with cheese, pickles and the other half of the bun and carefully place the entire sandwich on the hot griddle. Gently press on the sandwich, with a tool of your choice, increasing pressure slowly for a few minutes. Turn the sandwich over and repeat.
Slice in half and serve.
Over to You
What’s your version of a Cuban sandwich? Share and inspire us!