Cuban Midnight Sandwich

I scaled back to only make a single sandwich. As written the mayo amount is too much, so I cut back and eyeballed it to make just what I needed. I mixed mayo with Hoagie dressing and added a little Italian seasoning to it, used Dijon mustard, and wondered why I didn't just mix it in too? I used a bolillo roll and it worked fine. I only had spicy baby dills and that worked too. Between the italian dressing, the mustard, and the pickles, there was a lot going on in this sandwich. I used a sheet of aluminum foil and placed it on top of the sandwich and then used a cast iron pan to press the sandwich down. I really like how the edges turned out crispy and crunchy on this. Overall, this was pretty good and I'd eat it again. Now that I know the foil/pan trick, I won't need to ever buy a panini press.

It came out really good! Is it traditional Cuban, no. But that was okay. I have a panini press and that helped it a lot.

This was delicious I used my sandwich grill press. Loved the mayo with the spices.

Exactly what I was looking for!!! I tried one of these sandwiches at a festival this summer and fell in love. I will have to agree with other reviews that the mayo/dressing makes too much for what is used. But that's okay I'll make more sandwiches tomorrow. (I also added the mustard to the mix, made no sense not to). Followed exactly as written, with one change from another recipe on this site I added sliced Porchetta. (Pork loin). Yummy!!!