Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Courtesy of CanolaInfo
Servings: 8
Prep Time: 5 Min.
Cook Time: 4 Min.
Prep Time: 5 Min.
Cook Time: 4 Min.
What you need:
* 1/2 c. sun-dried tomato canola mayonnaise
* 8 crusty rolls
* 1 lb. roast pork loin, sliced thin
* 1/4 lb. serrano ham, sliced paper thin
* 1/4 lb. Gruyère cheese
* 2 c. sauerkraut
* 2 Tbsp. canola oil
* clean brick, wrapped in foil
* 8 crusty rolls
* 1 lb. roast pork loin, sliced thin
* 1/4 lb. serrano ham, sliced paper thin
* 1/4 lb. Gruyère cheese
* 2 c. sauerkraut
* 2 Tbsp. canola oil
* clean brick, wrapped in foil
What to do:
1. Preheat a stove top griddle over medium-high heat.
2. Spread the mayonnaise all over the rolls and place the pork, ham, cheese and sauerkraut on the bottoms. Press the sandwiches together.
3. Put about 1 tablespoon of canola oil on the hot griddle and spread to coat. Put 1 sandwich at a time on the griddle, and top with the brick. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
* Recipe courtesy of Chef Instructor Brenda La Noue at The Culinary Institute of America and CanolaInfo.
2. Spread the mayonnaise all over the rolls and place the pork, ham, cheese and sauerkraut on the bottoms. Press the sandwiches together.
3. Put about 1 tablespoon of canola oil on the hot griddle and spread to coat. Put 1 sandwich at a time on the griddle, and top with the brick. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
* Recipe courtesy of Chef Instructor Brenda La Noue at The Culinary Institute of America and CanolaInfo.
Nutritional information:
Calories: 410; Total Fat: 23g; Saturated Fat: 5g; Cholesterol: 75mg; Total Carbs: 22g; Fiber: 2g; Sugar: 1g; Protein: 27g; Sodium: 760mg;