Feeding a crowd? Instead of grilling sandwiches, try toasting them in the oven. (Photo: Mary Jane Miller)
By Mary Jane Miller
Is there anything better than a crispy grilled cheese sandwich? Well, actually, yes: more of them.
Trouble is, whenever you want to make more than two, you have to pull out another skillet and babysit them all while the bread browns and the cheese melts. When I recently hosted a few lunch guests, I wanted to make Cuban sandwiches, but I didn’t want to be tied to the stove while they were chatting out on the deck.
The solution: a pair of sheet pans. With the right technique, you can make four to six Cubans at the same time. While I didn’t make the classic version, with crispy-crusted pillowy Cuban bread, I made do with what I had — and they were delicious.
I first used this technique to make cute little Reuben appetizers before I realized it’s a snap to make full-sized sandwiches the same way: Reubens, Rachels, ham and cheese, or any other sandwich that has a bit of gooey melted goodness. And if you want to make eight to 12 sandwiches all in one go, it’s a good excuse to invest in four heavy sheet pans.
Sheet-Pan Cuban Sandwiches
1. Heat the oven to 450 degrees.
2. Line a heavy rimmed sheet pan with parchment.
3. Melt a half-stick of butter in the microwave and then brush it onto four slices of sourdough bread. Then place the slices, buttered side down, on the prepared sheet pan.
4. Spread yellow mustard on each slice of bread. Then top each slice with 1/4 cup of shredded Swiss cheese, a slice of ham and a scoop of pulled pork. (I had the leftover pulled pork from a party, but leftover roast pork or chicken, or just a bit more ham, works just as well.) Top each slice with four dill pickle slices and another 1/4 cup of shredded Swiss cheese. Then top each with a second slice of sourdough and brush the top with the remaining butter.
5. For easy clean up, place a sheet of parchment on top of the assembled sandwiches.
6. Place another sheet pan on top of it all and firmly press down. Bake for 20-25 minutes or until the sandwiches are golden brown and the cheese is melted.
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