Pressed Cuban Sandwich with Garlic Dijon Butter

Use a cast-iron skillet or even a brick covered with foil to weigh down the sandwiches from the top.


8 servings (serving size: 1/2 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 24 %
Fat 4.4 g
Satfat 1.4 g
Monofat 1.5 g
Polyfat 1 g
Protein 13 g
Carbohydrate 19.6 g
Fiber 2.3 g
Cholesterol 20 mg
Iron 1.2 mg
Sodium 776 mg
Calcium 194 mg


1 whole head garlic
1 teaspoon olive oil
1 tablespoon Dijon mustard
1 1/2 teaspoons butter, softened
4 (3-ounce) hoagie rolls, cut in half lengthwise
8 sandwich-length pickle slices
1/4 pound thinly sliced smoked turkey
1/4 pound thinly sliced turkey ham
8 (3/4-ounce) slices low-fat Swiss cheese (such as Jarlsberg)
Cooking spray


Preheat oven to 350°.

To prepare butter, remove white papery skin from garlic head (do not peel or separate the cloves); drizzle with oil. Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.

To prepare sandwiches, scoop out inside of roll halves, leaving a 1/2-inch shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.

Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Repeat procedure with remaining 2 sandwiches. Cut the sandwiches in half diagonally, and serve immediately.


Elizabeth Karmel,

Cooking Light

January 2006
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