Saturday, September 3, 2016

Jaredino-Style Cuban Sandwich

 Jaredino-Style Cuban Sandwich

loaf of hearty bread of your choice, sliced into about 5/8-inch slices
minced garlic
yellow mustard
roast pork, pulled, or cut into small chunks
Swiss cheese slices
thin ham slices (deli-style)
sweet pickle slices
dill pickle spear, for garnish

Melt butter and sauté minced garlic in the butter, in the ratio of 2 cloves garlic to ¼ cup butter. Spread, as desired, on the outer sides of two slices of bread. Mix yellow mustard with mayonnaise to form a creamy mustard spread, in the ratio of 1 teaspoon mustard to ½ cup mayonnaise. Spread creamy mustard on the two inner sides of the two buttered bread slices. Place the two bread slices on an assembly area, buttered side down. On the upper side of one of the spread bread slices, place roast pork to cover, about 3 slices of Swiss cheese, about 4 thin slices of ham, and sweet pickle slices to cover. Cap sandwich with other prepared bread slice. Repeat this procedure to put together as many sandwiches as desired. Place sandwich (or sandwiches) in a hot Panini press and close. (I used a George Foreman grill. You may choose to use a skillet on the stove and place a heavy skillet on top of the sandwich to weigh it down.) Let the sandwich grill until the bread is toasted and cheese is melting. (You may check on the sandwich by opening the grill occasionally. If using a skillet, you will need to turn the sandwich, half-way through heating.) When sandwich is done, remove from heat and serve immediately. A dill pickle spear makes a good accompaniment

From "Betty's Kitchen Cookbook:  buy here book on Amazon

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