Cubana sandwichesBy Chatelaine
- 24 slices sandwich bread
- 12 pieces roasted peameal bacon , see link below
- 1/2 cup Dijon mustard
- 24 slices kosher dill pickles
- 12 slices swiss cheese
- 1/3 cup olive oil
- SPREAD each slice of sandwich bread with Dijon. Top 12 slices with roasted peameal, thinly sliced kosher dill pickles and sliced swiss cheese. Top with remaining bread. Generously brush the outsides of each sandwich with olive oil.
- COOK in a large non-stick frying pan or panini press set over medium until golden, about 2 min. Flip, then use a small flat lid or pan to press down on tops of sandwiches. Cook until golden, 1 to 2 more min.