Cuban Sandwich

Cuban Sandwich

Serves 2

Who can resist a traditional hot Cuban sandwich with thinly sliced meats, pickles and melted cheese on perfectly pan-toasted bread? Our version is not quite traditional, but definitely delicious -- try piling on baby spinach, sliced red onion and roasted red peppers.

  • 1 whole grain mini baguette, sliced open and halved
  • Canola mayonnaise and Dijon mustard (optional)
  • 4 thin slices nitrate-free Black Forest or other lean deli ham
  • 4 thin slices nitrate-free deli smoked peppered turkey breast
  • 4 thin slices nitrate-free deli salami
  • 4 thin slices Jarlsburg Lite or Swiss cheese
  • 1 large dill pickle, thinly sliced
  • 1/2 cup baby spinach
  • 2 thin slices red onion
  • 2 slices red bell pepper, raw or roasted
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Heat a cast iron skillet, griddle, or double-sided sandwich maker. Spread mustard and mayonnaise on each piece of the bread. Layer 2 slices each of the ham, turkey, salami, and cheese onto 2 pieces of the bread. Layer even amounts of pickle between the meat and cheese. If desired, top each with even amounts of spinach, purple onion, and red pepper. Top each with a piece of bread to make two sandwiches. Place sandwiches on the hot skillet or griddle. (If desired, you can use a small amount of clarified butter on the grill). Lay a heavy skillet on top of the sandwich to flatten the it to about one-quarter of its original size, grilling for about 2 to 3 minutes on each side. If using a double-sided sandwich maker, grill for 3 to 4 minutes. Serve sandwiches hot.

Nutritional Info: 
Per Serving:440 calories (220 from fat), 24g total fat, 10g saturated fat, 110mg cholesterol, 2120mg sodium, 20g carbohydrate (2g dietary fiber, 2g sugar), 32g protein

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