Cuban Sandwich recipe


  • 4 (3-ounce) hoagie rolls, cut in half lengthwise
  • 8 slices of smoked turkey
  • 8 (3/4-ounce) slices low-fat Swiss cheese
  • 8 sandwich-length pickle slices
  • cooking spray
  • For the garlic Dijon butter
  • 1 whole head garlic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons butter, softened

Cooking Instructions

Preheat the oven to 350° F.

To prepare the butter: remove the white papery skin from garlic head (do not peel or separate the cloves); drizzle with oil.

Wrap the garlic head in foil. Bake at 350° F for about 1 hour; let cool for 10 minutes.

Separate the garlic cloves; squeeze to extract the garlic pulp. Discard the skins.

In a small bowl, combine the garlic pulp, butter and Dijon mustard; set aside.

To prepare the sandwiches: scoop out the inside of the roll halves, leaving a 1/2-inch shell.

Spread about 2 teaspoons garlic butter over the cut sides of the top and bottom halves of each roll.

Arrange the turkey, pickles and cheese evenly on the bottom halves of the rolls; top with the top halves.

Heat a nonstick grill pan over medium-high heat. Coat the pan with cooking spray.

Add 2 sandwiches to the pan. Place a cast-iron or heavy skillet on top of the sandwiches, pressing gently to flatten.

Grill for about 4 minutes on each side (or until the cheese melts and the bread is toasted).

Repeat the procedure with the remaining 2 sandwiches.

Cut the sandwiches in half diagonally, and serve immediately.

02 Mar 2011     1589 views     NON-Vegetarian       Fast Food > Sandwiches

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