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Pressed Cuban Sandwiches With Paulette's Cuban Cowboy Caviar Salad

RVCookingShow's picture
The RV Cooking Show heads to the West Coast of Florida to bring you the beautiful beaches of Cortez and two Cuban taste sensations...pressed cuban sandwiches on the grill and our guest Paulette's "cuban cowboy caviar". What a wild ride...c'mon along!!
Ingredients
For the pressed cuban sandwiches
  Bread loaves 1 (cut into 6" lengths and sliced open)
  Mustard paste 2⁄3 Cup (10.67 tbs)
  Mayonaisse 1⁄3 Cup (5.33 tbs)
  Swiss cheese slices 6
  Dill pickle slices 4
  Serrano ham 1⁄2 Pound
  Cooked pork slice 1⁄2 Pound
  Olive oil 2 Tablespoon
For the paulette's cuban cowboy caviar
  Black beans 1 Can (10 oz)
  Corn 1 Can (10 oz)
  Red pepper 1 Small, dice
  Avocado 1 Small, dice
  Scallions 2 Small, chop
For the dressing
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Garlic 1 Clove (5 gm), mince
  Sugar 1 Teaspoon
Directions

FOR THE PRESSED CUBAN SANDWICH

GETTING READY
1. Preheat the grill to high.

MAKING
2. Cut the Cuban bread into 6" lengths and sliced open.
3. Spread the mustard and mayonnaise on both side of the open bread.
4. Add 3 pieces of cheese, 2 pieces of dill pickle, half of the ham and half of the pork.
5. Close the bread and brush olive oil on one side of the bread, repeat the same steps with the other bread.
6. Place the sandwich bread oil side done on the grill, using your bbq spatula press the sandwiches firmly down on the grill.
7. Reduce the grill to medium heat and grill the sandwich for 30 seconds to a minute and then press it down again.
8. When the grill side of the bread is browned, coat the top side of the sandwiches with olive oil and flip.
9. Repeat the pressing and grilling process until the second side is crisp and brown.

SERVING
10. Serve the Cuban sandwich with fries.

FOR THE PAULETTE’S CUBAN COWBOY CAVIAR

GETTING READY
1. Rinse and drain the black beans, set aside,
2. Drain the corn, dice the red pepper and avocado, chop scallions and mince the garlic.

MAKING
3. In a bowl combine red wine vinegar, olive oil, lemon juice, garlic and sugar, whisk them well.
4. Place the beans, corn, red pepper and avocado in a salad bowl and pour the dressing on top.
5. Give it a good toss.

SERVING
6. Serve the Paulette's Cuban Cowboy Caviar salad immediately

Things You Will Need
Grill
Salad bowl
Whisk
Bowl
Pastry brush

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Taste: 
Savory
Restriction: 
High Fiber, High Protein
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
6

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