The May "Best of the Gulfshore" issue cover, featuring the watermelon, berry and pistacho halva salad at Sea Salt
In our May 2016 “Best of the Gulfshore” issue, we noted how restaurants are rumbaing toward incorporating Cuban favorites on their menus. Sea Salt on Third Street South has given this particular lunch dish a unique twist with Gruyère and a spicy mignonette dipping sauce.
Sea Salt’s Cuban Sandwich
Makes: 4 sandwiches
1 loaf Cuban bread (substitutes: French or Italian bread)
Dijonnaise (mixture of equal parts Dijon mustard, mayonnaise and lemon juice)
Dill pickles, sliced
1 pound roasted pork shoulder, sliced or shredded
1 pound parma cotto ham, sliced
1/2 pound Gruyère cheese, sliced
Cooking spray or butter
Dipping sauce (mixture of 4 parts mignonette and 1 part Sriracha)
1. Preheat a griddle or frying pan on medium heat.
2. Cut loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
3. Spread dijonnaise on bread. Then make each sandwich by layering pickles, roasted pork, ham and cheese.
4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter.
5. Put a clean heavy skillet on top of sandwich to flatten it. Press sandwich so bread is down to about one-third its original size.
6. Leave the skillet on top of sandwich and grill for 1 or 2 minutes. Lift the heavy skillet, turn sandwich over and repeat this step for the other side of the sandwich.
7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve with dipping sauce.
Read Hot Dish every Wednesday and Friday online and every month in Gulfshore Life.