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Cuban Sandwiches

I’ve been wanting to share this one with you for a while and now I’ve finally got the opportunity.  Last night we accidentally thawed out too much pork.  I know; how is that possible?  You can never have too much pork.  I don’t usually like to eat the same thing two nights in a row, but this sandwich utilizes pork in such a way that it really feels like you are eating something different.  I can actually get excited about this sandwich.  It’s just the thing to get me out of my funk on this chilly, rainy October evening.  I think while I enjoy this sandwich, I’m going to pretend that I’m sitting in the sun on a hot Cuban beach.  Oh, and I’m going to make some gluten free onion rings to go with it.

The Stuff You Need:

Per sandwich:

1 hard Roll or 2 slices of your favorite bread

1 Tablespoon Butter

2 ounces cooked Pork, sliced thin

2 ounces cooked Ham, sliced thin

Dill pickle slices

1 ounce sliced Swiss Cheese

1 teaspoon Dijon Mustard (or use Dijonnaise and skip the mayo)

1 teaspoon Mayonnaise

A few dashes of Tabasco sauce

Here's How It's Done:

  1. Place the thinly sliced pork and ham in a shallow pan with a little water and a few dashes of Tabasco.  Warm the meat over low heat.
  2. If using rolls, slice in half and spread butter on the insides.  If using sliced bread, butter all four sides.
  3. Using a skillet or griddle, grill the rolls or bread over medium heat, butter side down until both sides of the roll or two sides of sliced bread are golden brown.  Remove the rolls or bread from the heat and transfer to a cutting board to begin assembling the sandwiches.
  4. Spread mustard on the toasted side of the roll and mayo on the toasted side of the bottom roll.  Same with sliced bread.
  5. Place sliced pickles on the mayo side.  Using tongs or a fork, transfer the warmed meat to rest on top of the pickles.
  6. Top the meat with cheese and close the sandwich.
  7. If using rolls, return assembled sandwich and grill on low heat, just long enough to melt the cheese.  If using sliced bread, grill long enough to toast both outer sides of the bread.*


*I’ve also wrapped this sandwiches in foil and placed them on the barbecue grill.  You could also cook them in a panini press, if you have one.  Some waffle irons have reversible plates for grilling sandwiches.

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