Cuban Sandwich

1 loaf Cuban bread

Prepared yellow mustard

1/2 pound baked ham, thinly sliced

1/2 pound roast pork, thinly sliced

8 thin dill pickle slices

1/2 pound Swiss cheese, thinly sliced


Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.




Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.



Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.



Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.



George Forman Grill: May also be used.



Makes 4 servings.

Sourdough Sandwiches

Sourdough Picnic Loaf

Ingredients:

1 (16-ounce) round loaf sourdough bread, cut in half horizontally

1/4 cup fat free Italian salad dressing

2 lettuce leaves

6 ounces thinly sliced Alpine Lace® Deli Reduced Fat Swiss Cheese

1/2 pound thinly sliced deli honey ham or cooked ham

8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained





Instructions:

Scoop out center of both halves of bread, leaving 1/2-inch shell.



Brush both cut-sides of bread with salad dressing.



Layer bottom half of bread with 1 lettuce leaf, half of cheese, half of ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.



To serve, cut into 6 wedges.

Roast Beef Panini

Roast Beef & Provolone Panini

Ingredients:




1/4 cup light mayonnaise

1 tablespoon prepared horseradish

2 tablespoons LAND O LAKES® Butter

1 cup thinly sliced onion rings

1 (8-ounce) package sliced mushrooms

1 (10-inch) round focaccia bread, sliced in half lengthwise

1/2 pound deli thinly sliced roast beef

4 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat Provolone Cheese

6 thin green and/or red bell pepper rings





Instructions:

Combine mayonnaise and horseradish in small bowl. Set aside.



Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat until softened (5 to 7 minutes).



To assemble sandwiches, spread horseradish mayonnaise onto cut-sides of focaccia bread. Layer bottom half of focaccia with roast beef, onion and mushroom mixture, cheese, pepper rings and top half of bread. Cut sandwich in half.



Heat panini grill. Spray sandwich with no-stick cooking spray. Place one-half sandwich onto panini grill. Grill until golden brown. Repeat with remaining sandwich. Cut each half into 3 wedges.



TIP: If using skillet, cook over medium heat, turning once, until golden brown (3 to 4 minutes).