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Pressed Cuban Sandwich with Garlic Dijon Butter

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.

Cooking Light JANUARY 2006

  • Yield: 8 servings (serving size: 1/2 sandwich)

Ingredients

  • Butter:
  • 1 whole head garlic
  • 1 teaspoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons butter, softened
  • Sandwiches:
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 24%
  • Fat: 4.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1g
  • Protein: 13g
  • Carbohydrate: 19.6g
  • Fiber: 2.3g
  • Cholesterol: 20mg
  • Iron: 1.2mg
  • Sodium: 776mg
  • Calcium: 194mg
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