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.
Recipe by Cooking Light January 2006
Use a cast-iron skillet or even a brick covered with foil to weigh down the sandwiches from the top.
Like a restaurant sandwich. Next time I'll prepare double the galic dijon butter so that I have it on hand for additional sandwiches as the week goes on.
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