Cuban Sandwiches with Garlic-Mustard Butter
Servings and Ingredients
|1 head(s) garlic|
|1 tbsp. whole-grain stone-ground mustard|
|1 tbsp. Hy-Vee unsalted butter, softened|
|8 slice(s) marble rye bread|
|6 oz. natural deli-sliced ham|
|4 slice(s) low-sodium Swiss cheese|
|4 thin slices red onion|
|4 Hy-Vee lengthwise-sliced sandwich pickle slices|
- To make garlic-mustard butter, remove papery skin from head of garlic and place on a piece of aluminum foil. Spray garlic with cooking spray and wrap in foil.
- Roast at 350 degrees for 1 hour or until cloves are very soft. Cool briefly. Separate cloves of garlic and squeeze garlic pulp into a medium bowl. Discard skins. Whip garlic pulp with mustard and butter.
- Spread 1 teaspoon garlic-mustard butter on each slice of bread. Top with ham, cheese, an onion slice and a pickle slice. Place another slice of bread garlic-mustard-side-down on top and press down firmly.
- Grill on a countertop grill until cheese is melted, about 3 minutes.
180 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 30mg
- Sodium: 480mg
- Total Carbohydrates: 18g
- Protein: 11g
Vitamin A 4%
Vitamin C 2%
Hy-Vee Seasons Healthy Living Recipes Cookbook.