Friday, May 14, 2010

Pressed Cuban Sandwiches & Cuban Cowboy Caviar

Pressed Cuban Sandwiches:

1 loaf of Cuban bread (Italian or French works, too) cut into 6" lengths and sliced open
1 cup of mustard-nnaise (a mix of 2/3 mustard and 1/3 mayo)
6 long, thick slices of swiss cheese
4 lengthwise slices of dill pickle
1/2 pound of serrano ham (or other salty ham such as Virginia)
1/2 pound of pork (can be deli pork or from a leftover pork roast/loin)
olive oil to brush on bread

Cuban Cowboy Caviar:
1 can of black beans - drained and rinsed
1 can of corn - drained
1 small red pepper - diced
1 avocado - skinned and diced
2 scallions (incl green parts) - chopped

1/4 cup red wine vinegar
2 T olive oil
1 t lemon juice
1 clove of garlic - minced
1 t sugar


Pressed Cuban Sandwiches:
Preheat the grill to high.

Spread mustard-nnaise on both side of open bread. Add 3 pieces of cheese, 2 pieces of dill pickle, half of the ham and half of the pork. Close the bread and generously brush one side with olive oil. Repeat for second sandwich.

Turn grill to medium, place the oil side of the sandwich down, and using your bbq spatula press the sandwiches firmly down on the grill. Close the grill top and allow to cook for 30 seconds to a minute then press again. When grill side of bread is brown and crisp coat the top side of the sandwiches with olive oil and flip - repeating the pressing, grilling process until the second side is also brown and crisp.

Cut in half and enjoy!

Cuban Cowboy Caviar:
Combine all salad ingredients in bowl. Whisk dressing ingredients in a small separate bowl and pour over beans/veggies. Stir well to combine and serve immediately. It's that easy...yum!!

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