Cubano Sammy

"So, what do you think?"

"Well, there's only one problem."

"Oh? And what might that be?"

"Clearly you didn't make enough!"


This was the conversation at dinner tonight with Jon. We were testing out Pressed Cubano Sandwiches for the Cooking Light Project (CLP).

These little sammys hit the spot! Jon really liked them. As part of our CLP I am requiring a rating for each dish. I gave them an 8, Jon gave them a 7 1/2. That's not too shabby.

You can make them lighter by using reduced fat cheese and turkey bacon, but the "splurge" was nice. We served our mini sammys with apple slices and potato chips.

So, here is your second recipe from Cooking Light Every Day Favorites. Enjoy!

Here's to you and your culinary adventures, friend. Cheers!

Mini Pressed Cubano Sammy
Serves 2
481 calories per serving -this will vary depending on the meats and cheese you use so adjust accordingly
(Each sammy is 161 calories)

1/2 tsp olive oil
1 clove garlic finely minced
6 (1 oz) Hawaiian rolls, sliced in half
1 TBS yellow mustard
1 1/2 oz sliced Swiss cheese
3 bacon slices, cooked and halved
2 Vlasic dill pickle stackers, cut into thirds
3 oz sliced ham
1 oz shaved turkey
** The original recipe calls for 1 TBS fresh cilantro, minced.


Combine garlic and oil. Set aside.

Spread the cut sides of the rolls with mustard.

Slice your cheese so you have 12 even pieces. Place a piece of cheese on each roll. Repeat the same process with turkey and ham.

Place a bacon half on 6 of your rolls (preferably the bottom portion) top with a pickle.(Sprinkle cilantro evenly among the sandwiches if using) Place the top half of the roll back on.

Brush each sandwich with the garlic oil.

Heat a large nonstick skillet over medium heat.

Add the sandwiches to the pan. Place a heavy skillet over the top of the sandwiches. Press gently to flatten. Cook 1-2 minutes per side until the bread is toasted and cheese is melted.