Hot Dog Cubans
To make a good pressed sandwich, you don't need a panini make. All you need is a two skillets — one to toast the sandwich and the other to weigh it down!
- 6 hot dogs, halved lengthwise
- 6 slices black forest ham
- 2 loaves Cuban bread or hero rolls, split lengthwise
- ¼ c. yellow mustard
- 4 slices Swiss, halved
- 6 slices stacker dill pickle
- 2 tbsp. butter, softened
- Preheat a sandwich press or a large cast iron skillet or grill pan over medium-high. Add hot dogs and ham and cook, turning one time, until lightly charred and warmed through, about 4 minutes for the hot dogs and 1 minute for the ham. Set aside on a plate.
- Lay bread on a work surface, open sides up, and spread both halves with mustard and top with Swiss. Add hot dogs, pickles, and ham to the bottom half of each bread. Close sandwiches and gently press. Spread butter all over the outside of the sandwiches and return to press, skillet, or griddle, flipping one time, until the outside is golden and the cheese is melted, about 5 minutes. If using a cast iron skillet or grill pan, use a second pan to press the sandwiches.
- Slice in half and serve.