This mouthwatering sandwich is a MUST HAVE. Buttery toasted Cuban bread stacked with crispy ham croquettes (croquetas de jamón), swiss cheese, pickles, and smoked ham slices. What more could one ask for in a sandwich!?
Begin by bringing a medium sized pan to medium heat. Melt the butter inside the pan and add olive oil. Once the oil begins to smoke, toss in your finely chopped onion and sauté.
Slowly add in 1/2 cup wheat flour to create a paste. Next, season with salt, pepper, and your ground garlic. Gradually whisk in your milk and mix until texture is thickened.
After the base is thickened, stir in your chopped parsley and ham. Turn off heat and place the filling into a sealed container. Refrigerate the croquette (croqueta) filling for at least 2 hours.
Prepare an egg wash by whisking the eggs with a tablespoon of water in a bowl. Place breadcrumbs in a separate bowl or plate with 1/4 cup of the remaining flour. Bring vegetable oil inside of a pan to medium heat. The oil level should cover half of the croqueta log.
Take your ham croquette (croqueta) filling out of the refrigerator and shape individual croquette (croqueta) logs. They should be at most 3 inches long. Dip ham croquette (croqueta) logs into the egg wash then into breadcrumbs. Repeat egg wash and breadcrumbs dip one more time then place into frying pan.
Fry the croquettes (croquetas) making sure it is golden on all around. Then, place fried croquettes (croquetas) inside a paper laced bowl or wire rack to soak excess oil. Lastly, prepare a sandwich by placing in order - mustard, pickles, cheese, ham, and croquetas. Bring griddle or pan to low-medium heat with butter. Flatten sandwich with a separate skillet or bacon press and toast each side.