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Mini Cuban Sandwiches




Source of Recipe


Marla


Recipe Introduction


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.



List of Ingredients




Mini Cuban Sandwiches


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


Recipe




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.

Just before serving, heat a large skillet (a square electric fry pan 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.

To serve, cut each sandwich diagonally crosswise into thirds.
Makes 18 Appetizers

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