Cuban Sandwich with American Amber Wheat
|Hoagie rolls/8 slices of your favorite bread||4|
|Turkey slices||6 Ounce|
|Sliced ham||6 Ounce|
|Swiss cheese slices/Provolone / cheddar cheese slices||1⁄4 Pound (8 Slices)|
|Dill pickle slices||2|
|Soft butter||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Yellow mustard||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Paprika||1⁄2 Teaspoon (For Making Mustard Mixture, Regular Or Smoked)|
In a small bowl, stir together olive oil, mustard, cumin, paprika and a pinch of salt.
Split rolls or cut desired bread into slices (8). Butter the outsides of the bread and lay out on a piece of tin foil or waxed paper. Spread the inside of each roll or bread with mustard mixture. Layer meats and cheese on bottom halves of rolls or bread. Spread a layer of cranberry jelly on top of the meat if desired. Add a cheese layer and top with pickles. Cover with the top halves of the rolls or bread.
Place on a hot skillet or panini press. If using a skillet, cover the sandwich with foil and set a heavy pan or pot on top to press down the sandwich. (A brick wrapped in foil makes a great press). Grill, pressing constantly and turning once, until the sandwiches are browned and crisp on both sides. (5-6 minutes per side).
Cut in half and serve warm.