Pressed Cuban Sandwich With Roasted Garlic Aioli Recipes

PRESSED CUBAN SANDWICH WITH GARLIC DIJON BUTTER

Steps:

• Preheat oven to 350°.
• To make butter:.
• Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
• Double this and save the butter to make more sandwiches later!
• To make sandwiches:.
• Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
• Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.

PRESSED CUBAN SANDWICH

Steps:

• 1. Roast the tenderloin, as directed. (usually 20 min per pound @ 375*), let it rest 10-15 minutes. Slice fairly thin, against the grain.
• 2. Split Hoagies and spread mayonnaise on the inside of both rolls. Put mustard on the inside of top roll.
• 3. Now assemble the swiss cheese on the bottom, then a layer of roasted pork, 3 slices of ham (folded to fit), 1 1/2 slices pickle, and then the top of hoagie.
• 4. Heat skillet to medium, or use a George Foreman (works very well). Spread outside of sandwich with butter or margarine, then grill until golden brown. If using a skillet, press sandwich with a spatula, then flip and press again.