Cuban Sandwich with American Amber Wheat Recipe
Ingredients
| 4 hoagie rolls or 8 slices of your favorite bread | ||
| Turkey | 6 Ounce, sliced (Sandwich:) | |
| Ham | 6 Ounce, sliced (Sandwich:) | |
| 8 slices ¼ pound swiss, provolone or cheddar cheese | ||
| Dill pickle slices | ||
| Soft butter | 1/2 Cup (16 tbs) (Sandwich:) | |
| Olive oil | 2 Tablespoon (Mustard:) | |
| Yellow mustard | 2 Tablespoon (Mustard:) | |
| Ground cumin | 1/2 Teaspoon (Mustard:) | |
| ½ teaspoon paprika, regular or smoked | ||
Directions
In a small bowl, stir together olive oil, mustard, cumin, paprika and a pinch of salt.
Split rolls or cut desired bread into slices (8). Butter the outsides of the bread and lay out on a piece of tin foil or waxed paper. Spread the inside of each roll or bread with mustard mixture. Layer meats and cheese on bottom halves of rolls or bread. Spread a layer of cranberry jelly on top of the meat if desired. Add a cheese layer and top with pickles. Cover with the top halves of the rolls or bread.
Place on a hot skillet or panini press. If using a skillet, cover the sandwich with foil and set a heavy pan or pot on top to press down the sandwich. (A brick wrapped in foil makes a great press). Grill, pressing constantly and turning once, until the sandwiches are browned and crisp on both sides. (5-6 minutes per side).
Cut in half and serve warm.
Split rolls or cut desired bread into slices (8). Butter the outsides of the bread and lay out on a piece of tin foil or waxed paper. Spread the inside of each roll or bread with mustard mixture. Layer meats and cheese on bottom halves of rolls or bread. Spread a layer of cranberry jelly on top of the meat if desired. Add a cheese layer and top with pickles. Cover with the top halves of the rolls or bread.
Place on a hot skillet or panini press. If using a skillet, cover the sandwich with foil and set a heavy pan or pot on top to press down the sandwich. (A brick wrapped in foil makes a great press). Grill, pressing constantly and turning once, until the sandwiches are browned and crisp on both sides. (5-6 minutes per side).
Cut in half and serve warm.
Chef
