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Cuban Sandwiches



– 4 teaspoons Real California butter, softened, divided – 4 telera breads or French rolls, split – 8 teaspoons mustard – 24 thin slices smoked ham – 3 large dill pickles, thinly sliced – 1 1/2 pounds roast pork, sliced – 4 slices Real California Hispanic-Style Manchego cheese, or about 6 ounces, sliced
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Prep time: 30 minutes

Cook time: 25 minutes

Spread 1/2 teaspoon butter on outside of bottom half of each roll, arranging them buttered side down, on a work surface. Top with mustard, ham, pickles, pork, and cheese. Spread 1/2 teaspoon butter on outside of top half of rolls and arrange them, buttered side up, on top of sandwiches.

Preheat a skillet over medium-low heat. One or two at a time, place sandwiches in the skillet, place a heavy skillet on top, and cook until browned, about 3 minutes per side. (Wipe out the skillet as necessary.)

Cut in half and serve. Serves 4.

Note: You can also use a panini maker to cook the sandwiches.