2 loaves Cuban bread (sliced horizontally) or 2 large loaves soft French bread
2 T. Olive Oil (or more)
1/2 cup yellow mustard
24 slices Swiss Cheese
1 recipe fully cooked Cuban Roast Pork
1 large package sliced smoked ham
2 1/2 large dill pickles, sliced
6 tsp. pickle juice
Preheat oven to 400 degrees. Brush bottom of bread and place on large baking pan (jellyroll/or rimmed). Spread mustard on bread. Start layering ingredients; Swiss cheese, pork, ham and pickles. Top with more Swiss cheese. Spread top of bread with dill pickle juice, mustard and very thin layer of mayonnaise. Top sandwich.
Brush bread top with olive oil. Place second baking pan with rim on top of bread and use cast iron skillet(s) to weight down pan.
Bake in preheated oven for 15-20 minutes until cheese is melted. Carefully remove from oven and slice.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.