Reviewed: Feb. 12, 2008

Had a recipe for Cuban Sandwich, but will now use this one instead. Husband said this one wasn't dry like the other. Did cut down on the mayo, like others suggested.

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Charlene C.

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Reviewed: Feb. 11, 2008

Delicious - didn't need that much mayo mixture. The pickle is a nice addition to the sandwich. Both my husband and I enjoyed this dish.

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eeyore22

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Reviewed: Feb. 11, 2008

Excellent sandwich! Didn't change a thing. Will definitely make again. Only suggestion, 1/2 the mayo dressing combo is more than enough.

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lolajune

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

This is a VERY heafty sandwich! At first when I was grilling it, I thought it was going to turn out soggy, but it was great! It also reheats in the microwave very well!

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AZLADI5

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 10, 2008

Delicious! Follow the recipe EXACTLY as others have said. FYI-The idea of the foil and plate is to press down the sandwich while it cooks so whatever accomplishes that will do. I used a small frying pan lid to press down. Also, I would recommend you microwave the meat to warm it and take the cheese out ahead so it's not really cold. This will help in the process of cooking the sandwich so that the cheese melts, the meat warms and the bread gets crispy.

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LillysMom

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Reviewed: Feb. 9, 2008

This was pretty good but nothing to write home about...

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Feb. 8, 2008

Messy but good.

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Becky

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Reviewed: Feb. 8, 2008

absolutely loved this simple sandwich!! I used 1/2 c mayo, 5T italian dressing, and 2T mustard. We thought it was just the right amount of everything. So much wonderful flavor you barely noticed the meat and cheese. Thank you!!

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LoveLee

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Reviewed: Feb. 7, 2008

Very tasty sandwich. Didn't change anything. Only observation was (along with other reviewers), recipe made far too much mayo dressing. As well, 2 min. both sides did not melt the Swiss. Perhaps lower temp for 3-4 min per side. Served it up with Black Bean Soup - GREAT combination!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Feb. 6, 2008

Followed recipe exactly and cooked in the George Forman. It was delicious! The whole family loved it!

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krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Feb. 6, 2008

This is an awesome traditional Cuban Sandwich. Most Cubans (especially here in Miami) prepare it with thinly sliced pork instead of the Turkey. This is the more traditional way to make it. :)

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Melu

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Reviewed: Feb. 6, 2008

This is an excellent sandwich! I didn't use the mustard on it (I am not a mustard lover) but it didn't matter, I loved it. Thanks so much for sharing. I will use this every time I make deli sandwiches from now on. Delicious!

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MJVAUGHAN

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

This sandwich reminded our family of one of our favorite sandwiches at "Potbelly" - the "Wreck". I made one huge sandwich on a loaf of French bread and baked it openfaced in the oven until hot. I brushed the outside with a bit of olive oil first. Oh, I also added a little roast beef and used less than 1/3 cup mayo + 2-3 T. dressing. I thought it could have used some more of the mayo spread mixture, so will up it to 1/2 cup for a big French loaf. I don't care if it is truly Cuban, or not - but it is a truly great sandwich!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 6, 2008

SO GOOD!!!!!!

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SSlimm

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

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Reviewed: Feb. 5, 2008

I used what I had on hand, which wasn't exactly what the recipe called for but came pretty close, otherwise, it probably would have gotten all 5 stars. Even though it wasn't exactly to the recipe, it was still a great sandwich. Thanks!

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angela

Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA

Living In: Keokuk, Iowa, USA

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Reviewed: Feb. 5, 2008

Sounds like a great sammy! And this is a pretty light version...which means the 'real deal' is sinful!! Gotta have PORK, baby. No mayo either; it's the pickle juice that steams the whole thing. Used to stand on Calle Ocho and eat these with a slug of Cuban coffee. *sigh* Bonita! But I've made this version and it's AWESOME!

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mcfly3

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

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Reviewed: Feb. 5, 2008

These are great, i did lighten up a bit by using reduced fat mayo, lace swiss, fat free italian and about 1/4 the oil it called for. used my Foreman grill. Thanks for the recipe.

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Feb. 4, 2008

made this tonight as we had all the ingrediants and they were awesome will make these again

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 14, 2008

These were good. I followed the recipe exactly. Thank you for sharing! I will enjoy making/eating these again! I used my George Forman grill. Instead of an attractive panini-style sandwich with grill marks I got sad looking smashed mess (that tasted delicious). I will have to work on my presentation. :-)

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Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 9, 2008

These are easy & delicious! I used my iron skillet to flatten the sandwiches and they came out perfect. I used a minimal amount of light mayo and less than a Tbl of olive oil on the bread to cut back on calories & fat. I also cut back on the amount of meat & cheese. Used the sandwich slices of dill pickles. Paired it w/ Black Bean Soup II and it was a perfect meal! Definitely a keeper!

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