Pressed Cubano with Bacon

Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 30%
  • Fat: 14.5g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.1g
  • Carbohydrate: 47.6g
  • Fiber: 2.8g
  • Cholesterol: 49mg
  • Iron: 3.1mg
  • Sodium: 1053mg
  • Calcium: 292mg

Ingredients

  • 1 teaspoon extravirgin olive oil
  • 1 garlic clove, minced
  • 4 (3-ounce) Hawaiian rolls, sliced in half horizontally
  • 2 tablespoons yellow mustard
  • 8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
  • 4 bacon slices, cooked and halved
  • 12 dill pickle slices
  • 2 teaspoons minced fresh cilantro
  • 6 ounces thinly sliced 33%-less-sodium ham
  • 2 ounces thinly sliced deli roasted turkey breast

Preparation

  1. Combine oil and garlic.
  2. Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.
  3. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.
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