Coolcubanclub Recipes

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COOL CUBAN CLUB



Cool Cuban Club image

Make and share this Cool Cuban Club recipe from Food.com.

Provided by Chef Ripple

Categories     Lunch/Snacks

Time 21m

Yield 4 , 8 serving(s)

Number Of Ingredients 8

12 slices sourdough bread
1/4 cup Dijon mustard
2 tablespoons chopped fresh cilantro
8 pickles, slices
8 ounces cooked pork, shredded (2-1/2 cups)
6 ounces sliced ham (8 slices)
4 ounces sliced swiss cheese (8 slices)
1 -2 tablespoon butter

Steps:

  • Spread 8 slices of bread with Dijon mustard.
  • Sprinkle with cilantro.
  • Layer pickle slices and shredded pork on four of the slices.
  • Top each sandwich with a plain slice of bread.
  • Layer ham and Swiss cheese, then remaining bread slices mustard side down.
  • Press sandwiches together.
  • In a 12 inch pan melt butter over medium heat. Place sandwiches in the skillet. Place another skillet on top of your sandwiches using it as a weight.
  • Cook 3 - 5 minutes. Turn and add more butter if needed. Cook another 3 - 5 minutes more or until toasted and cheese is malted.
  • Cut in half and serve.

OLD CUBAN



Old Cuban image

Provided by Food Network Kitchen

Time 15m

Yield 1 drink

Number Of Ingredients 7

1 handful fresh mint leaves (about 1 large sprig) plus more for garnish
1 1/2 ounces aged rum
1/2 ounce freshly-squeezed lime juice (1 lime)
1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows
2 dashes bitters, (recommended: Angostura)
Ice cubes
1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine

Steps:

  • Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.;
  • 1 cup sugar
  • 1 cup water
  • Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
  • Yield: about 1 1/2 cups

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