Ingredients:
● 1/4 cup country-style Dijon mustard or stone-ground Dijon
● 1 loaf Pan Cubano (Cuban bread), halved and split horizontally
● 8 slices Swiss cheese
● 1 1/2 cups prepared Carnitas, kept warm
● 1 lb deli-sliced honey ham
● 1 large dill pickle, thinly sliced lengthwise
● South Chicago Packing Wagyu Beef Tallow Spray, for coating skillet
Directions:
1. Spread mustard evenly over the tops and bottoms of each slice of bread.
2. Divide the sandwich ingredients evenly between two bottom halves, layering 2 slices of Swiss cheese, ham, carnitas, pickle slices and 2 additional slices of Swiss cheese on each. Place top halves on each sandwich.
3. Heat a panini press or large cast-iron skillet over medium-low heat and coat generously with tallow spray. Place sandwiches in skillet (if using) and press down with a heavy weight, such as another cast-iron skillet or aluminum-foil-wrapped brick. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side. Slice on a bias and serve.
Tip: If Pan Cubano is unavailable, substitute it with a soft white loaf that has a light, crisp crust for a similar texture, like Pan Sobao or Pan de Agua.
