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Cuban Sandwich With American Amber Wheat

DelPapa's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Feel: 
Meaty
Method: 
Grilling
Dish: 
Sandwich
Ingredient: 
Poultry

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