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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JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 3, 2008

Fantastic,,,,,tried this today,,,,was a hit with everyone!!!!!!!!!!!!!!!!!!!!!!

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pat

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Reviewed: Dec. 29, 2007

Yummy! Great sandwich.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 26, 2007

This recipe is definitely authentic. I visited Cuba a few years ago, and one of the things my girlfriends and I said when we got home was "I wish I knew how to make those little sandwiches they serve at the coffee bar after midnight." As soon as I saw this recipe...well, thanks for the trip down memory lane!

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Amanda G

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 26, 2007

REALLY GOOD!!! I will definitely make this again! I used rye bread since we had it around. About the fat content, if you follow the recipe as it says it will certainly have a lot of fat. 1/4 cup of mayo for each sandwich, olive oil, cheese, and the meats all are very fatty. I tried to lighten it up. I used a smart balance spread instead of olive oil, used light mayo and mustard as a spread, and went easy on the meat and cheese. I didn't feel like it was missing anything!!

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Down2Eat

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

Living In: Petersburg, Virginia, USA

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Reviewed: Nov. 23, 2007

I loved having a tasty warm sandwich as a nice change for dinner during the cold winter months. Delicious restaurant quality!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 17, 2007

yes, very good. This was actually better than the ones i remember in miami.

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jmmbtr

Home Town: Baton Rouge, Louisiana, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Oct. 16, 2007

Loved it!

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Wendy36

Cooking Level: Intermediate

Home Town: Freeport, Illinois, USA

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Reviewed: Oct. 14, 2007

This is wonderful. I used the George Foreman Grill to cook it all together. Will definitely make again.

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gavin

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Sep. 15, 2007

Very tasty, tastes just like the sandwich that a cuban woman I know makes. I made a few changes, though (who doesn't?). I used honey mustard, which gave the sandwich some sweetness, and I used Frank RedHot as a dipping sauce. The flavors of the sandwich were great. Thanks!

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tomandbecky

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Reviewed: Aug. 26, 2007

Delicious; enjoyed by kids and adults at a picnic. They are very easy to make, and came out with great result. Cut back on the mayo as 1 cup is a lot for just a few people, but otherwise followed perfectly. Thanks for sharing.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 18, 2007

My husband and I love the Cuban sandwichs at a local restruant. This recipe is not exactly authentic, but I've made 3 for myself within the last 4 days, so that just shows how good and easy they are!! I've heated mine on my GF grill with excellent results and no problems.

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Katie K.

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2007

These sandwiches were fantastic! Despite a few other reviews suggesting using less than the 1 cup mayo the recipe calls for, I made it exactly as written. Having said that, I will definitely be using way less mayo next time, probably 1/4 to 1/3 cup. Aside from the extra mayo leftover after assembling the sandwiches, the only other change I made was a minute one-- I opted to use canola oil spray rather than brushing the rolls with olive oil. They crisped up nicely on the stove & I used the suggested plate wrapped in foil to apply pressure. My husband and son raved about these. We will most definitely be making these again! Thanks for a great submission.

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cherylb.

Cooking Level: Intermediate

Home Town: Greeley, Colorado, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 28, 2007

Big hit for our Cuban Themed dinner! I had a "make your own" bar for picky eaters and used yogurt instead of Mayo. Also took the advise and used the George Forman grill. Tip - use pam or other spray and hold the top down. I have the big GF grill and it fit three sandwiches, but we held down the top and then flipped and rotated the sandwiches after a few minutes. Served with plantians, beans and rice!

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