Sandwich

Bob’s Cubano with Gruyère and Dill Pickle

A malty, full-bodied German bock beer is perfect with this sandwich.

6 torpedo rolls, split lengthwise (or six 6-inch sections from two loaves of Cuban bread, cut in half lengthwise)

Mayonnaise

Dijon mustard

1 pound thinly sliced roast pork

12 slices prosciutto

12 slices Gruyère cheese

1 large dill pickle, sliced

4 pickled jalapeños, sliced

Unsalted butter, at room temperature

Place the rolls, cut sides up, on a work surface, and spread with mayonnaise and then mustard. Divide the pork slices evenly among the rolls, placing them on the bottom half. Top with 2 prosciutto slices and 2 cheese slices. Divide the dill pickle and pickled jalapeño slices evenly among the sandwiches. Close the sandwiches with the roll tops.

Smear the top and bottom of each sandwich with the butter. Heat a large frying pan over medium heat. Add as many sandwiches as will fit comfortably and heat for 3 to 4 minutes, or until browned on the first side. Carefully flip the sandwiches over and place a sandwich press (or a brick covered with aluminum foil) on top. Cook for 1 minute, then transfer to a sheet pan.

When all of the sandwiches have been browned, put the sheet pan in the oven for about 6 minutes, until the sandwiches are hot throughout. Serve at once. Makes 6 sandwiches

Source: Adapted from “Cooking My Way Back Home” by Mitchell Rosenthal (Ten Speed, $35).

Per sandwich: 456 calories (49 percent from fat), 24 g fat (10.5g saturated, 10 g monounsaturated), 106 mg cholesterol, 38 g protein, 20 g carbohydrates, 2 g fiber, 866 mg sodium.