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Mini Cuban Sandwiches.txt
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2001-01-25
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Mini Cuban Sandwiches
Makes 18 Appetizers
Cuban Sandwiches come in many varieties, but the essential difference
between them and other well-stuffed sandwiches is that they are grilled.
Roast pork is a traditional component, but not easy to find precooked in
many parts of the country. Substitute turkey breast if you can't find it.
3 (6-inch) Cuban rolls (or submarine rolls)
2 tablespoons brown mustard
6 (1-ounce) slices roast pork
6 (1-ounce) slices baked ham
6 (1-ounce) slices Swiss cheese
2 firm tomatoes, thinly sliced
1 small onion, thinly sliced
6 thin lengthwise slices dill pickle
3 tablespoons vinaigrette dressing
3 tablespoons butter, softened
1) Split rolls and spread cut surfaces with mustard. Arrange pork, ham,
cheese, tomato, onion and pickle on bottoms of rolls; drizzle with
dressing. Replace tops and spread rolls all over with butter. This much
can be done ahead and sandwiches wrapped and refrigerated.
2) Just before serving, heat a large skillet (a square electric frypan is
perfect because all three will fit at once. Add sandwiches and weight down
with a bacon press, heavy skillet or saucepan. Fry until golden on the
bottom; turn and brown remaining side.
3) To serve, cut each sandwich diagonally crosswise into thirds.