如何制作最美味的古巴圣dwich

Not much can top the feeling of biting into a crispy, melty Cuban sandwich. That’s why our quarantine to-do list includes a recipe challenge by Michael Beltran. His three-step version is cheesy, crunchy and bursting with flavor. Bring. It. On.

Made with sourdough, honey ham and black pepper salami, think of Beltran’s version—which can be found inside his Coconut Grove diner,Chug’s—as a more gourmet version compared to Miami’s otherwisetraditional varieties.

Ingredients:

• 16 oz. loaf ofrosemary olive oil sourdough(or any酵母)
• 4 slices honey ham
• 4 slices black pepper salami
• 2 slices or 3 oz. country pâté
• 4 slices Gouda
• Handful of cornichons
• Mayo
• Mustard

Directions:

1. Slice a thin layer off of the top of the loaf and hollow it out. Spread mayo and mustard on the bottom.

2. Layer the ingredients—pâté, honey ham, salami, cornichons, and cheese—and top with bread.

3. Panini press for 15 to 20 minutes under low heat.

Pro tip:The sandwich is best enjoyed with a bag ofplantain chips.