Post by chief_cook2 on Oct 15, 2005 14:52:13 GMT -6
Cuban Sandwiches
4 hoagie rolls, split lengthwise
2 TB yellow mustard
1/4 lb. baked ham, thinly sliced
1/4 lb. cooked roast pork, thinly sliced
1/4 lb. Provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 TB unsalted butter, room temperature
Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard.
Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
Heat your panini maker, sandwich press or George Foreman Grill. Butter each side of the press.
Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
4 hoagie rolls, split lengthwise
2 TB yellow mustard
1/4 lb. baked ham, thinly sliced
1/4 lb. cooked roast pork, thinly sliced
1/4 lb. Provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 TB unsalted butter, room temperature
Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard.
Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
Heat your panini maker, sandwich press or George Foreman Grill. Butter each side of the press.
Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.