Pressed Cuban Sandwich With Garlic Dijon Butter |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 2 |
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A sandwich that originated in Cuba! Yum! Adapted from Cooking Light magazine. Ingredients:
1/2 head garlic |
1/2 teaspoon olive oil |
1/2 tablespoon dijon mustard |
3/4 teaspoon butter, softened |
2 (3 ounce) hoagie rolls, cut in half lengthwise |
4 slices sandwich pickles (sandwich length) |
1/8 lb thinly sliced smoked turkey |
1/8 lb thinly sliced turkey ham |
4 slices swiss cheese (jarlsberg is good) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. To make butter:.
3. Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
4. Double this and save the butter to make more sandwiches later!
5. To make sandwiches:.
6. Scoop out inside of the roll halves, leaving a 1/2 shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
7. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.
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