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
2 teaspoons mayonnaise (optional)
4 thin slices Black Forest or other lean deli ham
4 thin slices deli smoked peppered turkey breast
4 thin slices 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
2 teaspoons Dijon mustard (optional)
Heat a cast iron skillet, griddle, or double-sided sandwich maker. Spread mustard and mayonnaise on each piece of the bread, if using. 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, and top each with even amounts of spinach, onion, and 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.
Per Serving:440 calories (220 from fat), 24g total fat, 10g saturated fat, 110mg cholesterol, 2120mg sodium, 20g carbohydrates, (2 g dietary fiber, 2g sugar), 32g protein.