Medianoche Grilled Cheese Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Spanish word for midnight is medianoche, and this type of sandwich is often enjoyed as a late-evening snack. Traditionally, the recipe calls for Cuban bread; we've substituted Hawaiian sweet bread, which is widely available in supermarkets. Pressing the sandwich with a skillet as it cooks not only melts the cheese but also toasts the bread by compressing the delicious layers. Ingredients:
2 tablespoons dijon mustard |
1 tablespoon light mayonnaise |
1/4 teaspoon freshly ground black pepper |
8 (1 1/2-ounce) slices hawaiian sweet bread |
6 ounces reduced-fat swiss cheese, thinly sliced |
4 sandwich-cut dill pickles, cut in half crosswise |
2 plum tomatoes, thinly sliced |
cooking spray |
Directions:
1. Combine first 3 ingredients in a small bowl. Spread about 1 1/2 teaspoons mustard mixture evenly over each bread slice. Divide cheese, pickles, and tomatoes evenly over each of 4 bread slices; top with remaining bread slices.
2. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 1 sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; gently press to flatten. Cook 45 seconds on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwich while it cooks). Repeat procedure with remaining sandwiches. Cut sandwiches in half diagonally.
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