Cubano Panini
Servings: 4
Ingredients:
Cubano Panini
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 486 |
| pro | 29 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 107 mg |
| 1 | - |
| sodium | 127 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 25% |
| vit A | 9% |
| vit C | 3% |
| folate | 30% |
-
1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) grainy dijon mustard
1 green onion, sliced
Dash hot pepper sauce
8 thick slices egg bread
6 oz (175 g) sliced black forest ham
4 oz (125 g) sliced pork loin (about 8 thin slices)
4 dill pickles, sliced (optional)
4 slices swiss cheese
Preparation:
In bowl, whisk together mayonnaise, mustard, green onion and hot pepper sauce; spread over bread slices.
Top half with ham, pork, pickles (if using) and cheese. Top with remaining bread.
Cook in panini press on medium-low heat until toasted and cheese is melted, about 8 minutes. (Or cook in skillet, pressing to flatten and turning once.)
Top half with ham, pork, pickles (if using) and cheese. Top with remaining bread.
Cook in panini press on medium-low heat until toasted and cheese is melted, about 8 minutes. (Or cook in skillet, pressing to flatten and turning once.)
Additional Information
- Tip: Purchase cooked sliced pork loin from the deli counter. Or use leftovers from dinner for this delicious sandwich.
Serve with:
Tossed Green Salad In salad bowl, whisk together 2 tbsp (25 mL) finely diced oil-packed sun-dried tomatoes; 2 tbsp (25 mL) extra-virgin olive oil; and pinch pepper. Add 4 cups (1 L) torn lettuce; 2 stalks celery heart, thinly sliced; and 1 small carrot, thinly sliced. Toss to coat.
Makes 4 servings.
Source
Canadian Living Magazine: July 2007
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