Description
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 (8 ounce) can crescent dough sheet (such as Pillsbury®)
- 2 tablespoons yellow mustard
- ¼ pound sliced ham
- ¼ pound sliced cooked pork loin
- ¼ pound sliced Genoa salami
- 4 slices Swiss cheese, cut to fit
- 8 dill pickle chips, dried with a paper towel
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Remove dough from the can and roll out into a 9×16-inch rectangle. Cut into 4 equal rectangles.
- 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.
- 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.
- Repeat with remaining dough
- mustard
- filling
- and egg wash. Arrange hand pies on the prepared baking sheet.
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4