Cuban Panini Burger

Ingredients

• 4hearty bulky rolls
• 454 g (1 pound)ground beef chuck
• 227 g (1/2 pound)ground pork
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• 2.5 ml (1/2 teaspoon)ground cumin
• 57 g (4 tablespoons), softened and dividedbutter
• 4 long slices, cut in half, or 8 square slices, dividedSwiss cheese
• 5 ml (1 teaspoon)finely chopped garlic (use a garlic press)
• 5 ml (1 teaspoon)water
• 120 ml (1/2 cup)mayonnaise
• 5 ml (1 teaspoon)yellow mustard
• 12 slicesgood-quality deli ham, such as Virginia baked ham
• 8 long slicesdill pickles, cut lengthways
• 4 slicesred onion
• 4 thick slicestomato

Instructions

1. 1

   Mix the patties

   Combine the beef chuck and pork with the salt, pepper and cumin. Shape the mixture into four patties, about the same width as the rolls.

2. 2

   Grill the burgers

   Grill the patties in a little of the butter until medium. Before taking them off the grill, melt four half-slices of Swiss cheese over the tops.

3. 3

   Make the spread

   While the burgers cook, put the garlic and water in a very small bowl, cover and microwave for 30 seconds. Drain off any water, then stir the cooked garlic into the mayonnaise and mustard in a small mixing bowl.

4. 4

   Prepare the rolls

   Halve the rolls and spread the mayonnaise mixture over the cut sides, top and bottom. Keep a little of the spread aside to serve with the sandwiches.

5. 5

   Layer the fillings

   On each roll bottom, layer the remaining Swiss cheese, three slices of ham and two pickle slices. Add a burger to each, then divide the onion and tomato among them and finish with the roll tops.

6. 6

   Heat the press

   Heat the panini grill to 177°C (350°F).

7. 7

   Butter the rolls

   Spread the remaining butter over four spots on the panini press, then smear the rest over the roll tops.

8. 8

   Press the sandwiches

   Set the four sandwiches in the melted butter, close the press and cook until the tops and bottoms are browned and the cheese has melted.

9. 9

   Serve immediately

   Serve the sandwiches straight away with the reserved mayonnaise mixture on the side.

What is a Cuban panini burger?

A Cuban sandwich is known for its combination of ham, cheese, pickles and mustard, traditionally pressed in a roll. This version combines those flavours with a beef-and-pork burger and presses the assembled sandwich until crisp.

The mix of beef chuck and pork makes a substantial patty, while the pickles and mustardy mayonnaise add tang to the rich meat, ham and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 964 calories, 61g protein, 29g carbs, 67g fat.

The rolls provide most of the carbohydrates, while the butter and mayonnaise contribute much of the fat. Beef, pork, ham and Swiss cheese supply the protein, with the cheese, ham, pickles and seasonings also contributing sodium. Balance the plate with a generous green salad or another vegetable side.

Building a flavourful patty

Beef and pork: combine them just enough to distribute the salt, pepper and cumin. Overworking the mixture can make the patties dense.

Shape: matching the patties to the rolls helps each bite include both the burger and the Cuban-style fillings.

The garlicky mayonnaise

Cooked garlic: microwaving the chopped garlic with a little water for 30 seconds softens its sharpness before it goes into the spread. Drain away any leftover water first.

Mustard: yellow mustard brings a familiar tang to the mayonnaise, complementing the pickles and balancing the savoury fillings.

Layering the fillings

Bottom layer: put the Swiss cheese, ham and pickles beneath the burger so they are held in place as you assemble the sandwich.

Finish: add the onion and tomato above the patty, then close with the roll top. Keeping the toppings in the listed order makes the sandwiches easier to transfer to the press.

Getting the press right

Preheat: heat the panini grill to 177°C (350°F) before adding the sandwiches. This gives the rolls a head start on browning.

Butter: spread it on the press and the roll tops as directed. Press only until the bread is browned on both sides and the cheese has melted.

Doneness and texture

Burger: cook the patties to medium before assembling, as specified in the method. The recipe does not give a grilling time, so use the patty's doneness rather than a fixed number of minutes as your cue.

Panini: the finished roll should be browned, with melted cheese inside. Serve promptly to enjoy the contrast between the crisp bread and warm fillings.

What to serve alongside

The sandwiches are filling on their own, but a crisp green salad or simple slaw makes a fresh, crunchy side. The reserved mayonnaise mixture can be served alongside for dipping.

If serving with potatoes, keep the side portion modest: the rolls and meat already make this a substantial meal.

Recipe notes & tips

• Shape the patties to roughly match the width of the rolls so the fillings are evenly distributed.
• Keep the burger mixture loosely handled while shaping to avoid compact, dense patties.
• Drain the microwaved garlic well before stirring it into the mayonnaise.
• Have the fillings ready before assembling so the cooked burgers can go straight into the sandwiches.
• Preheat the panini grill before buttering the press and adding the sandwiches.
• Serve the sandwiches as soon as they come out of the press for the best crispness.

Variations

• Extra pickles: add another pickle slice to each sandwich for more tang.
• Milder spread: use less mustard for a gentler sauce.
• More onion: add extra red onion for a sharper bite.
• Smaller rolls: use smaller rolls and shape the patties to fit them.
• Tomato-free: leave out the tomato if you prefer a simpler pressed sandwich.

Common mistakes to avoid

• Overworking the meat: it can make the patties dense; mix only until the seasonings are distributed.
• Leaving water in the garlic: excess water can thin the spread; drain it before mixing.
• Uneven patties: they may not fit the rolls well; shape all four to a similar width.
• Skipping the preheat: the rolls may brown unevenly; heat the press to 177°C (350°F) first.
• Pressing for too long: the bread can become overly dark; stop once it is browned and the cheese has melted.
• Assembling too early: the rolls can soften while waiting; press and serve the sandwiches promptly.

How to store

These sandwiches are best eaten straight from the press. Refrigerate leftovers in an airtight container for up to 2 days; reheat in a panini press or frying pan until hot throughout, though the vegetables and bread may soften.

Frequently asked questions