Cuban Sandwich
Number of servings : Prep time: Cooking time: Type of meal : | Sandwiches | Sandwiches Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Sandwiches | Sandwiches
Special diet :
Ingredients
1/3 cup (75 mL) fat-free mayonnaise
2 tbsp (10 mL) fresh lime juice
1 whole-wheat Italian bread loaf (8 oz / 250 g), halved horizontally
1/2 cup (125 mL) shredded reduced-fat Monterey Jack cheese (2 oz / 60 g)
3 pickled cherry peppers, thickly sliced, seeds removed
3 oz (85 g) thinly sliced lean smoked ham
Directions
Combine mayonnaise and lime juice in small bowl. Spread mixture on cut sides of bread. Sprinkle cheese on bottom piece of bread. Scatter pepper slices over cheese. Top with ham. Close the sandwich up and cut in half crosswise.
Spray a non-stick skillet or griddle with non-stick cooking spray and heat over low heat. Put sandwiches in pan, cover with foil, and place a small heavy skillet on top, pressing down gently to compress the sandwich slightly. Cook until bottoms of sandwiches are golden brown, about 2 minutes.
Remove small skillet, turn sandwiches over, and replace foil and skillet. Cook until bread is golden brown and cheese has melted, about 2 minutes. Cut each sandwich in half and serve. Serve with green salad tossed in a spicy lime vinaigrette and mango sorbet for dessert.
Cook’s Clue: We’ve used pickled cherry peppers in our Cuban sandwich, but you can use any other type of pickle you want. Try pickled jalapeños, sweet pickles, canned mild green chilies, or dill pickle chips. You could even use roasted pepper slices.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1700
