Pressed Cuban Sandwich with Garlic Dijon Butter
Pressed Cuban Sandwich with Garlic Dijon Butter requires about 45 minutes from start to finish. One serving contains 193 calories, 10g of protein, and 6g of fat. This recipe serves 8. Head to the store and pick up butter, dijon mustard, swiss cheese, and a few other things to make it today.
Instructions
To prepare butter, remove white papery skin from garlic head (do not peel or separate the cloves); drizzle with oil. Wrap head in foil.
Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic pulp, mustard, and butter in a small bowl; set aside.
To prepare sandwiches, scoop out inside of roll halves, leaving a 1/2-inch shell.
Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, 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.
Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Repeat procedure with remaining 2 sandwiches.
Cut the sandwiches in half diagonally, and serve immediately.