Is it the summer heat? Blog burn out? Stray radio waves frying my brain? Who knows, but in the continuing saga of lazy cooking I bring you my new favorite sandwich. Recently I found myself with a strong and impossible to ignore craving for a Cuban panini. One just like what I had at a restaurant on the Upper West Side on our NYC vacation. The prospect of cooking a pork tenderloin in order to make sandwiches? Not promising in the big picture sense. But I did remember that there had been a single page in the back of one of my Everyday Food issues about a quick version of the Cuban. Just eliminate the pork, and that's just what I did. Good golly, this is so easy and fast. And I so love it. Right now I'm making a mental note to buy more ham on my next grocery store trip. And the next time I want to make a pork tenderloin I will remember to save some for some real sandwiches.
Recipe from Everyday Food
Good sandwich roll, baguette, whatever your bread preference really
Dill pickle, sliced lengthwise
- Preheat oven to 425 degrees. Slice your bread in half horizontally. Spread each slice with Dijon mustard. Layer bottom slice with ham, swiss cheese and pickle slices. Top with other bread slice and press down. Place on parchment lined baking sheet, top with another baking sheet. Bake for about 15 minutes. Enjoy!