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Cuban Sandwich

Brioche bun with crispy ham, pork neck, mustard, and raclette cheese.

Ingredients

Black Forest ham
roast pork neck
brioche bun with sesame and poppy seeds
mild mustard
raclette cheese
dwarsliggers

Preparation

  1. Fry the ham in a dry pan until crispy.
  2. Slice the pork into thin slices.
  3. Spread both sides of the bread with mustard.
  4. Place two slices of fried ham and two slices of pork neck on top.
  5. Finally, top with two "dwarsliggers" and two slices of raclette cheese.
  6. Cover with the second slice of bread and toast in an oven at 180°C or in a sandwich press until crispy.