Sándwich de Croqueta Preparada
Entre Panes: Between Cuban Bread
If the classic Cuban sandwich is the king of Miami, the croqueta preparada is its brilliant, unapologetic cousin born of exile. You won't find this on the streets of Havana. It is a pure diaspora invention—a carbohydrate encased in a carbohydrate, rich with meats and dairy, where the comforting deep-fried ham croquettes of the motherland get smashed right into the middle of a loaded sandwich. The trick to pulling this off on a busy weeknight isn't spending hours stirring a traditional béchamel. It is knowing to hit the freezer aisle for store-bought croquettes, pressing them on a hot plancha until the crispy shell shatters, and letting that hot, nutmeg-scented filling act as the ultimate savory sauce.
Before you start
Cook the croquettes.
Fry or bake the frozen croquettes according to their package directions just before assembling the sandwiches so they remain perfectly hot and crispy.
Ingredients
- soft French loaf or Pan Cubano1 med
- unsalted butter3 tbsp
- yellow mustard2 tbsp
- mayonnaise2 tbsp
- deli Swiss cheese6 med
- deli sweet ham1/2 lb
- roast pork1/4 lb
- frozen ham croquettes6 med
- dill pickles10 med
Method
- 01
Dress the bread with the sauces.
Spread the mayonnaise on the top half of the bread and the yellow mustard on the bottom half.
- 02
Layer the cheese against the bread.
Lay down a layer of Swiss cheese on both halves to protect the bread from getting soggy and ensure maximum melting.
- 03
Pile on the meats.
Add the thinly sliced ham and roast pork onto the bottom half of the bread.
- 04
Execute the signature smash.
Line up three hot, crispy ham croquettes end-to-end on top of the meats, add the pickles, place the top half of the bread on the sandwich, and press down firmly with your palm until you hear a slight crunch.
- 05
Butter the exterior crusts.
Generously smear the softened butter all over the outside top and bottom of the bread.
- 06
Press and toast the sandwich.
Cook in a hot panini press or a skillet over medium heat with a heavy pan pressing down from above for 3 to 4 minutes per side, until deeply golden and the cheese oozes.
- 07
Slice and serve immediately.
Cut the flattened sandwiches in half on a sharp diagonal and serve while the béchamel inside the croquettes is still molten.
Notes
Know when to cheat.
Making authentic croquetas from scratch is a labor of love meant for a Sunday afternoon, so rely on high-quality frozen brands like Catalina or Goya for a quick weeknight dinner.
Choose the right bread.
If you cannot find authentic lard-baked Pan Cubano, buy a very soft supermarket French or Italian loaf, avoiding crusty artisan sourdoughs that will not compress properly under the press.
Embrace the smash.
Pressing the sandwich with your hand before it hits the griddle is an essential technique that prevents the cylindrical croquettes from rolling out and helps meld the layers together.
From Cook Cuban in America.