Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

Pressed Cuban Sandwich With Garlic Dijon Butter

Recipe from: Valerie

Use a cast iron skillet or even a brick covered with foil to weigh down the sandwiches from the top. I use a Foreman Grill.

For the butter:
2 whole heads garlic
2 teaspoon Olive oil
2 tablespoon Dijon mustard
3 tablespoon Butter, softened

Preheat oven to 350°F.

Remove white papery skin from garlic head — Do not peel or separate the cloves. Drizzle with oil. Wrap head in foil and bake at 350°F for one hour. Cool 10 minutes. Separate cloves and squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.

For the sandwiches:
4 to 6 hoagie rolls, cut in half lengthwise
sliced onions, grilled
¾ to 1 pound Sliced ham
8 slices low fat Swiss cheese, such as Jarlsberg
cooking spray

Scoop out inside of roll halves, leaving a ½ inch shell. Spread about 2 teaspoon garlic butter over cut sides of top and bottom halves of each roll. Arrange onions, ham and cheese evenly on bottom halves of rolls; top with top halves. Heat a nonstick grill pan over medium high heat. Coat pan with cooking spray. Add two sandwich to pan. Place in Foreman grill until bread is toasted. Repeat with remaining two sandwiches. Cut the sandwiches in half diagonally, and serve immediately.

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