Tonight we had a belated birthday celebration for Russ, and he requested Cuban Sandwiches for dinner. Our family developed an affinity for these sandwiches with a side of black beans and rice when we lived in Tampa during the late 1980s. (I'll never forget how yummy that little styrofoam bowl filled with white rice, then black beans, and topped off with a little fresh chopped onion was!) These sandwiches have the traditional combination of ingredients—ham, pork, Swiss cheese, yellow mustard, and dill pickles—but I serve them grilled. Delicious! (I calculated the points value of this recipe, but trust me, it's best to not share it. My recommendation is to only serve these occasionally—but they're worth the calories.) Enjoy!
This makes 6 to 7 sandwiches.
2 loaves Cuban bread
1 lb. sliced ham
1 Citrus Pork Tenderloin, sliced
12 Swiss cheese slices
Sandwich-sliced dill pickles
1. Cut ends off Cuban bread loaves. Cut each loaf into 3 or 4 pieces; slice each piece in half, horizontally. Spread mustard on cut sides of bread. Place 1 Swiss cheese slice on half of bread pieces; top with 2 pieces ham, 2 or 3 slices pork, dill pickle slices, and another slice of Swiss cheese. Top with remaining bread piece, mustard side down.
2. Grill sandwiches on both sides until cheese begins to melt. (I place mine on the grill pan and then weigh them down with a cast-iron skillet filled with 3 cans of tomatoes.) Serve warm.