I found this cute recipe in Chatelaine magazine while I was in the waiting room at the doctor's office. We tried it on the weekend and everyone enjoyed it. L and K prefer it without the pickles, their loss.
Little Cubano Sandwiches
Published by Chatelaine on 6/1/2010
Makes 6 Servings
Ingredients
slices of bread
dijon mustard
slices of cooked peameal bacon
thinly sliced dill pickles
slices of swiss cheese
olive oil
1. Spread 4 slices sandwich bread with Dijon. Top 2 pieces of bread with 2 slices cooked peameal bacon, thinly sliced kosher dill pickles and 1 slice swiss cheese. Top with remaining bread and generously brush the outsides with olive oil.
2. Cook in a large non-stick frying pan set over medium until golden, about 2 min. Flip, then use a small flat lid or pan to press down on tops of sandwiches. Cook until golden, about 2 more min. Remove from pan. Let stand 2 min. Trim edges and carefully cut each sandwich into 9 small squares.
I went for an afternoon walk yesterday. It's summer on Main Street, everyone was in shorts, the ice cream store was packed. I got to sample a piece of candy apple dipped in caramel and chocolate...my treat for the day. Yum. It was the kind of day where the shade under a tree provided welcome relief.
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