Chef's Corner: Chef puts his stamp on Cuban sandwich

Maurice Martin, chef at Lewis Jones Food Market on 13th Street, demonstrates making dishes that are perfect for these hot summer days and nights.

Today, he shows how to make Chef Maurice’s Cuban Sandwich, which is different from the classic Cuban sandwich. Watch the instructional video.

CHEF MAURICE’S CUBAN SANDWICH

Cuban or French sub roll

Chef Maurice’s special dressing (1 ounce Dijon mustard, 1 ounce mayonnaise, 1 ounce grainy mustard, mixed well)

2 slices Swiss cheese

2 ounces sliced ham

2 ounces sliced pork loin

2 ounces sliced salami

2 pickles, sliced flat, lengthwise

Split the roll two-thirds of the way through lengthwise and unfold. Spread Chef Maurice’s special dressing evenly on both sides of the bread.

One one side of the bread, layer Swiss cheese, ham, pork, salami and pickles. Fold the top of the bread to make a sandwich.

Place the sandwich in a skillet (coated with butter) on medium high heat for about two minutes per side with a weighted sandwich press. You may use a panini press or George Foreman grill. Or completely cover a large can of soup or vegetables with aluminum foil and use that to press the sandwich.