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Foodanddrink

The Buena Vista Sandwich Club

· · 1 min read
The Buena Vista Sandwich Club Exps Ft26 283415 Ec 0707 1
The Buena Vista Sandwich Club Exps Ft26 283415 Ec 0707 1

I add crispy skin to the classic Cubano for extra porky goodness and a little je ne sais quoi. Then I pour myself a mojito and dig in. —Aisha Tyler, The Great American Sandwich Show

Test Kitchen Approved

The Buena Vista Sandwich Club

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Prep Time 15 min
Cook Time 5 min
Yield 2 servings

Ingredients

  • 2 Cubano rolls, split
  • 1/4 cup butter, softened
  • 2 tablespoons garlic aioli
  • 1/2 cup sliced or shredded cooked pork
  • 4 thin slices prosciutto
  • 1/4 cup pickled red onions
  • 1/4 cup pickled jalapeno slices
  • 2 tablespoons crushed chicharron or pork rinds
  • 4 slices Gouda cheese
Text Ingredients

Directions

  1. Cut each roll in half; flatten slightly. Preheat griddle or pan. Spread softened butter over cut sides of roll and toast, cut side down on the griddle until golden brown, 2-3 minutes.
  2. Spread toasted cut sides with garlic aioli. Layer cooked pork, prosciutto, pickled onions, jalapeno slices, crushed chicharron and Gouda over the aioli. Replace tops.
  3. Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.
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Tags: Food & Drink Recipes Food and Drink Food
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