Cook the Book: 'Catskills Cubano'

Cook the Book: 'Catskills Cubano'

Monday was a croque monsieur. Tuesday was a ham-and-brie-and-apple sandwich. Yesterday we went vegetarian with a goat cheese, artichoke, and tomato sandwich. Today we're back on the pork tip. Sorry. We're like junkies here at the Serious Eats office. The Catskills Cubano recipe called to us from the pages of this week's featured cookbook, Panini Express, and we couldn't resist. I'd been wanting to make a sandwich on ciabatta to see how it reacted in our new panini press, and this one was pretty darn simple, with no pre-press prep other than chopping some peppers. From there, it was a simple matter of layering on pork and cheese.

The book's author, Daniel Leader, named this a Catskills Cubano in honor of the region in which his bakery is located. It's a slight variation on a traditional Cuban sandwich, in that he calls for pickled jalapeños instead of regular pickles and he uses serrano ham or prosciutto instead of the the more common cured ham used. We riffed on this one a little more, subbing in Hatch green chiles.

  • Yield:2 sandwiches


  • 2 ciabatta rolls or 6-inch lengths of soft Italian bread
  • 2 tablespoons yellow mustard
  • 4 thin slices (about 2 ounces) Swiss cheese
  • 2 teaspoons finely chopped pickled jalapeños, or more, to taste
  • 4 thin slices (about 2 ounces) Serrano ham, prosciutto, or cured ham
  • 4 thin slices (about 2 ounces) roast pork