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Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Courtesy of CanolaInfo
Prep Time: 5 Min.
Cook Time: 4 Min.
What you need:
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+ 1/2 c. sun-dried tomato canola mayonnaise
+ 8 crusty rolls
+ 1 lb. roast pork loin, sliced thin
+ 1/4 lb. serrano ham, sliced paper thin
+ 1/4 lb. Gruyère cheese
+ 2 c. sauerkraut
+ 2 Tbsp. canola oil
+ clean brick, wrapped in foil
What to do:
1. Preheat a stove top griddle over medium-high heat.
2. Spread the mayonnaise all over the rolls and place the pork, ham, cheese and sauerkraut on the bottoms. Press the sandwiches together.
3. Put about 1 tablespoon of canola oil on the hot griddle and spread to coat. Put 1 sandwich at a time on the griddle, and top with the brick. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
* Recipe courtesy of Chef Instructor Brenda La Noue at The Culinary Institute of America and CanolaInfo.
Calories: 410; Total Fat: 23g; Saturated Fat: 5g; Cholesterol: 75mg; Total Carbs: 22g; Fiber: 2g; Sugar: 1g; Protein: 27g; Sodium: 760mg;