Monday, November 16, 2009

Dinner Last Night: Cubano Sandwiches

I spent the weekend in all-day classes, so I was excited to be able to make a super easy meal last night. Using the pork tenderloin leftover from Thursday night's Spice-Rubbed Pork Loin with Acorn Squash, plus another loaf of freshly baked bread from the Artisan Bread in 5 Minutes a Day book (dough that I had pre-made last Sunday but baked off last night!), along with Swiss cheese, dill pickles, mustard and some thinly-sliced deli ham, these Cubano Sandwiches (also featured in the November issue of Everyday Food) came together in a flash.

My tweaks: I used a regular heavy sauce pan instead of a grill pan, since I don't own a grill pan. And I used my bread instead of hoagie rolls, but the timing for grilling and baking stayed the same. Also, I subbed Vermont cheddar for Swiss on my sandwich, since I prefer cheddar, but put Swiss on Mr. Fritz's. And, I learned last night that Mr. Fritz cannot stand pickles. I appreciate that after 3+ years together, there are still things I don't know about my hot husband. It keeps things interesting!

Cubano Sandwiches
Source: Everyday Food Magazine, November 2009
Serves 4 - Prep Time: 20 Minutes - Total Time: 30 Minutes

3 Tb butter, room temperature, plus more for the pan
4 Portuguese rolls, split
yellow mustard, to taste
1/2 pound thinly sliced deli ham
1 pound Spice-Rubbed Pork Loin, thinly sliced
1/2 pound Swiss cheese, thinly sliced
sliced dill pickles, to taste

1. Preheat oven to 425. Butter inside of each roll; spread with mustard. Divide ham, pork and cheese among bottom halves of rolls. Top with pickles, more mustard to taste, and top halves of rolls. Press down firmly on sandwiches.

2. Heat a grill pan and another heavy pan over medium. With a paper towel, lightly coat grill pan with butter. In batches, place sandwiches on grill pan and weight with second pan. Cook until bread is crisp on the outside, about 3 minutes per side; transfer grill pan to over and bake sandwiches until cheese has melted, about 5 minutes. To serve, cut sandwiches in half.

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