The Italbano

[Side note: The funny thing was, I’ve been to Cuba, and sadly the Cubanos I ate there were just okay. This is probably due to the lack of ingredients due to Communist budgets – tiny pieces of pork and one small, thin, almost translucent, slice of ham.]

Since Italy has wonderful porchetta, I decided to make an Italian version of the Cubano using gorgeous porchetta from one of the local spots. If you can’t find real honest to goodness porchetta, use leftover roast pork, or try this recipe for “Porchetta Style Pork Tenderloin”

Here is my sandwich, the Italbano!

What you need:

• 1 slice porchetta or roast pork
• 1 slice cooked ham (I used Prosciutto cotto, but you can use black forest ham)
• 1 slice Scamorza cheese (this is a smoked cheese, you could also use Provolone)
• thinly sliced pickles (I used homemade zucchini pickles)
• mustard
• mayonnaise
• 1 bun (or 2 slices bread)

What you do:

• On one side of the bun, spread mustard; on the other, spread mayonnaise (don’t be shy)

  

• Place porchetta/roast pork on the mustard side

• Top with the ham

• Top with the slice of Scamorza cheese

• Add sliced pickles (I love pickles, so I used quite a few)

• Top with the mayonnaise bun
• Place on your heated panini press or on a pan on medium-low heat (if you are using the stovetop method, you will want to weigh this down, so place a smaller pan on top of the top bun/slice of bread to cover and weigh down with something heavy, like a can)

• Here’s the hard part, you have to wait…and wait…and wait. It takes awhile, but the lower slower heat makes the cheese go soft and gooey.

• Slice in half and enjoy!

This sandwich is a meal, but if you want it make it a dinner (or larger lunch), serve it with a salad or a soup.

Want some soup suggestions? Try the What’s Up Doc Curried Carrot Soup, the Black Beauty Bean Soup or the Pumpkin (Lightly) Spice Soup.