Cuban Sandwiches

Ahh football season, you’re finally here.  Bring on the tailgate foods, (pumpkin) beers and Sunday Fundays.  I’ve been prepping all year; bookmarking recipes, researching teams (maybe a stretch…) and purchasing some sweet gear – I’m ready!  This year I’m implementing two new efforts into my Sunday food schedule: 1.) At least one healthy snack (similar to the Freshman 15, no one likes the Football 5) and 2.) Eat the Enemy.

Eat the Enemy will be a weekly ‘cannibalistic’ approach to Patriot competition.  For each match-up, I’ll make a dish that represents the opposing team and, quite obvious to the title, eat it .  Sadistic? Maybe.  Weird? Perhaps.  But delicious? Most definitely.  The challenge of crafting a new dish each week has been issued, and I’m not prepared to lose.

The Patriots’ season began with a big win over the Miami Dolphins…all thanks to my Cuban Sandwiches.  The lifestyle in Miami is heavily influenced by Cuban culture, so I knew these sandwiches would be the perfect start to my Eat the Enemy challenge – not to mention, they’re easy to put together and were a big hit.

I have ideas for the rest of the season match-ups, but if there’s something you think I should make, let me know in the comments.  I’ll be posting my plan for Sundays every Friday, with the full recipe the following Monday.  Cheers to good luck, good food and a winning ’11-’12 Patriots season!

Cuban Sandwiches

(makes 6)

Ingredients:

• 6 small sub rolls, halved length-wise
• 12 slices deli ham
• 6 slices Swiss cheese
• Yellow mustard
• 6 dill pickle stackers (if you’re using pickle chips, you’ll need 4 per sandwich)

Directions:

1. Preheat a grill pan to med-high heat (or a panini press if you have one).
2. Spread 1 tb. yellow mustard on one side of the sub roll.
3. Layer 1 slice Swiss cheese, dill pickle(s) and 2 slices of ham.  Top with the other roll half.
4. Spray the grill pan with non-stick cooking spray.  Place the prepared sandwich on the grill pan and smoosh with the bottom of a frying pan or tinfoil-covered brick (very high tech, I know).  Grill for 3-4 minutes until grill mark form and the sandwich is lightly browned.  Flip sides and repeat.
5. Serve warm and enjoy!

Bon appetit!

-Christina