The need has been growing for a while now. It started when we watched Chef one night - which, if you haven't seen it, is an endearing story of how a chef finds redemption through sandwiches. The chef, whose name I can't remember despite having seen the movie twice now, is saved by very, very nice looking Cuban sandwiches and that kicked off a recent obsession with melted cheese in bread.
Mumbai cheese toastie
The need built when Diana Henry published a recipe for a Mumbai cheese toastie - an Indian street food sandwich with a fresh herb chutney for the all-important contrasting zing. At this point, resistance was futile and we gave in. It was fabulous. We don't have a panini press or jaffle maker, so for this sort of sandwich I do them in a frying pan with a bit of melted butter & oil and press them with a heavy mortar.
Of course, having yielded to the temptation, other things to go with cheese and bread started to come to mind. Leftover barbecued pork with cheese and piccalilli for a sort of ploughmans lunch version, for example. Inevitably, I suppose, I went back to where I began, and made something resembling a Cuban sandwich. Sort of. The thing is, apparently to be a proper Cuban sandwich you have to start with proper Cuban bread. Which I did not have access to. Instead I used demi-brioche burger buns, which apparently make it more like a medianoche sandwich. I had the sliced dill pickles, ham, roast pork (just bought, sliced roast pork, not lovingly marinated in mojo), Swiss cheese and mustard (home made Dijon-style mustard, not sweet American). And you know? It was OK. Definitely lacking movie magical qualities, but really very nice.