The historic Cuban sandwich is Tampa's signature sandwich. Typically, the sandwich is pressed until the crusty bread is warm and the ingredients meld, but we'll compromise with a warm hand pie approach where you'll have all the traditional Cuban sandwich flavors.
Ingredients
- 1 can crescent dough sheet , 8 ounce
- 2 tablespoons yellow mustard
- 0.25 pounds sliced ham
- 0.25 pounds sliced cooked pork loin
- 0.25 pounds sliced Genoa salami
- 4 slices Swiss cheese , cut to fit
- 8 dills pickle chips , dried with a paper towel
- 1 egg
- 1 tablespoon milk
Instructions
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1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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2
Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
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3
Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
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4
Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
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5
Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
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6
Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.
Nutrition Facts
Per serving
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