CHEF JEFF — ONE BYTE AT A TIME: Cubano SandwichHere’s the second of two quick weekday meals, which takes only 10 minutes to make, using a few slices of leftover roast pork from a Sunday dinner.
By: Herald Staff Report,
Here’s the second of two quick weekday meals, which takes only 10 minutes to make, using a few slices of leftover roast pork from a Sunday dinner.
1 10-ounce baguette
2 tablespoons Dijon mustard
4 ounces sliced Swiss cheese (reduced fat, if desired)
8 ounces sliced roast pork
6 long dill pickle slices
1 tablespoon olive oil
Split the bread horizontally. Spread the mustard over both cut surfaces. Place a layer of cheese on the bottom half; top with the pork, pickles and a second layer of cheese.
Close the sandwich and brush the outside surfaces (top and bottom) with olive oil. Cut into 4 even lengths.
Heat a large, nonstick skillet over medium high and add sandwiches. Place a heavy skillet (such as cast iron) on top of sandwiches and cook until the undersides are golden and the cheese begins to melt, 2 to 3 minutes. Turn the sandwiches and repeat, again weighting the sandwiches with the heavy skillet, and cook until the cheese is melted, another 2 to 3 minutes.
Yield: Serves 4.
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