Thinking about taking your sandwich game to new heights? Say no more! In this Cuban Sandwich recipe, we’ve traded the typical mustard for Beano’s Jalapeño Mustard – a small change with a big flavor impact! It brings an extraordinary balance of heat and tang, perfectly complementing the crisp, vinegary pickles, creamy Swiss cheese, and robust flavors of the ham and pork. Trust us, your palate will be thanking you for this one. Level up your sandwiches with Beano’s Jalapeño Mustard!
Ingredients:
- French bread
- Deli sliced ham
- Thin pork tenderloins
- Swiss cheese
- Pickles, sliced lengthwise
- Beano’s Jalapeño Mustard
Directions:
- Start by slicing your French bread to your preferred thickness. If you’d like, you can lightly toast the bread to add an extra crunch.
- Arrange your deli sliced ham on the bottom slice of bread. Use as much or as little as you’d like, depending on your preference.
- Next, layer your thin pork tenderloins over the ham. Ensure that the meat is distributed evenly for a consistent flavor in every bite.
- On top of the pork, lay down your slices of Swiss cheese. The quantity can be adjusted to taste, but remember: the cheese will melt in the panini press, adding a creamy, gooey texture to your sandwich.
- Now, it’s time for pickles. Place them over the cheese to add a refreshing tanginess that will balance out the rich, hearty flavors of the meat and cheese.
- Add a layer of Beano’s Jalapeño Mustard on the top half of the bread and close the sandwich.
- Place your assembled sandwich on a preheated panini press. Apply light pressure and grill until the cheese has melted. This should usually take about 3-5 minutes, but may vary depending on your panini press.
- Carefully remove your Cuban Sandwich from the panini press and allow it to cool for a minute or two.
- Enjoy!
