This is one of the best sandwiches I’ve had in a while. The last couple of times the hubs and I went out, I’ve gotten Cuban Sandwiches, and I really loved them. I’m usually a grilled chicken or burger kind of girl, so this was a big change of pace for me. One thing that set this sandwich and the sandwiches I’ve eaten out apart from other sandwiches, are the pickles. I’m not a pickle on the sandwich kind of person, but on this sandwich, you need them. The first Cuban Sandwich I had, had pulled pork, ham, cheese and Srirachra Pickles and I got them on the side, just to munch on, but then I shoved one in the sandwich, and it transformed the sandwich. I think with so much meat, you need something briny, acidy to break up the sandwich and Srirachra Pickles do just that.
I knew I was going to tackle this sandwich over the weekend, so earlier in the week, I took some dill pickles and dried them off, put them in the little container and put a couple of tablespoons of srirachra sauce on them and refrigerated them. The next day, I poured off the extra sauce and stored them in the frig to use over the weekend. If you eat them right out of the container, the pickles are very spicy, put them on the sandwich, and you get a nice crunch and just a little spice.
So I wanted to keep this kind of healthy, so I started out with a sandwich flat, some Dijonnaise, 1/2 of a 45 calorie slice of cheddar cheese from Sargento
Put it a sprayed grill pan and channel your inter red neck and come up with a contraption to press the sandwich down while you brown it!
I took another frying pan and put it on top of the sandwich and weighed it down with one of my burners from my stove! Don’t need a Panini press, you know unless someone wants to give me one!
Flip and brown the other side, serve!
Nice and crispy, relatively healthy and just good, plus it’s quick and you don’t heat up the house!
Cuban Sandwich with Srirachra Pickles
1 whole wheat sandwich flat
2 tsp. Dijonnaise
1 45 calorie slice of cheddar cheese
3 slices of thin deli ham
4 or 5 slices of Srirachra Pickles(recipe a the end)
3 slices of thin deli turkey
Spray a grill pan with non stick spray and lay down 1/2 of your sandwich thin topped with 1 tsp of Dijonnaise, then 1/2 a slice of cheddar cheese, pickles, then turkey, cheese and top of sandwich thin. Rig up a weight to put on top of sandwich it created grill marks if desire, grill until brown on one side, then flip and grill the other side until brown.
Take several dill pickles and dry them off, put in a small container and top with 2 TBSP of Srirchra Sauce, put the lid on and shake to coat the pickles. The next day, pour off any extra sauce and store in the frig until you are ready to use them.