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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5 comments:
I think I would swap out the pickles for olives!
Hope you had a great weekend, get ready for some rain this week
If I could swap out the swiss cheese for jack cheese.....I might be able to get on board with this!
Well ladies this looks like the sort of recipe we could make into our own! I left out the pickles for the kids, SoccerMom will use olives and PJ will switch cheeses!
Good to have a light tasty sandwich. Like the name, Cubano! LOL!
That looks good, Christine. I think I could even leave out the bacon! Thanks for sharing :-)
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