Cubano Sandwiches

Name: Cubano Sandwiches
Ingredients: 3/4 cup cornichons, chopped, plus 1/2 tablespoon cornichon pickling liquid; 1/4 cup sliced pickled jalapenos, chopped; 2 tablespoons drained capers, chopped; 3 tablespoons Dijon mustard; 4 large French bread rolls, split, or 1 large baguette, cut into 4 pieces; 3 tablespoons extra-virgin olive oil; 4 cups shredded Gruyere cheese (10 ounces); 2 pounds roasted pork, preferably shoulder, sliced 1/4 inch thick; Kosher salt and freshly ground pepper; 1/4 pound thinly sliced prosciutto

10 ingredients

10 steps

Ingredients

3/4 cup cornichons, chopped, plus 1/2 tablespoon cornichon pickling liquid
1/4 cup sliced pickled jalapenos, chopped
2 tablespoons drained capers, chopped
3 tablespoons Dijon mustard
4 large French bread rolls, split, or 1 large baguette, cut into 4 pieces
3 tablespoons extra-virgin olive oil
4 cups shredded Gruyere cheese (10 ounces)
2 pounds roasted pork, preferably shoulder, sliced 1/4 inch thick
Kosher salt and freshly ground pepper
1/4 pound thinly sliced prosciutto

Directions

1

Preheat the oven to 375.
2

In a bowl, mix the cornichons and their pickling liquid with the jalapenos, capers and mustard.
3

Brush the outside of the rolls with the oil and place each on a 12-inch piece of foil, cut side up.
4

Sprinkle 1/2 cup of Gruyere over the bottom half of each roll.
5

Top with the sliced pork.
6

Spread 1/4 cup of the cornichon mixture over the pork and season with salt and pepper.
7

Top with the prosciutto and the remaining Gruyere.
8

Close the sandwiches; tightly roll them up in foil.
9

Bake for 20 minutes, until the cheese is melted and the rolls are crisp.
10

Slice the sandwiches in half on the bias and serve.