Saturday, July 02, 2005

Pressed Cuban Sandwich with Garlic Dijon Butter

Pressed Cuban Sandwich with Garlic Dijon Butter(Adapted from CL)

Garlic Butter -

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

Sandwiches -

4 hoagie rolls, cut in half lengthwise
8 sandwich-length pickle slices
4 ounces thinly sliced smoked turkey
4 ounces thinly sliced turkey ham
8 slices low-fat Jarlsberg cheese

Preheat oven to 350

Remove white papery skin from garlic head without disturbing the cloves. Place on a square of foil and drizzle with oil. Wrap the head of garlic up. Bake for 1 hour and remove to cool for 10 minutes. Separate cloves and squeeze to extract garlic pulp. Combine garlic pulp, mustard, and butter in a small bowl.

Scoop out inside of roll halves, leaving about a 1/2" 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. Place the top of the rolls on each layered piece.

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.

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