Preheat a panini press or grill pan to medium heat.
These traditional Cuban sandwiches use a combination of roasted pork, salami, ham, and Swiss cheese.
Servings and Ingredients
|8 slice(s) Hy-Vee Baking Stone Vienna bread|
|2 tbsp. Hy-Vee unsalted butter, melted|
|10 oz. deli roasted pork, about 24 slices|
|3 oz. sliced Genoa salami, about 8 slices|
|3 oz. Hy-Vee deli ham, about 8 slices|
|8 Hy-Vee sandwich-sliced kosher dill pickles|
|½ c. Hy-Vee mild banana pepper rings, drained|
|8 slice(s) Hy-Vee Swiss cheese|
|Hy-Vee yellow mustard, for serving|
Things To Grab
- Panini press
- Silicone pastry brush
Brush 1 side of each slice of bread with melted butter and place buttered-side-down on a cutting board. Layer pork, salami, ham, pickles, peppers and cheese on four bread slices. Place remaining bread slices buttered-side-up on sandwiches and press down to flatten.
Place sandwiches, one at a time, in the panini press. Cook until the bread is toasted and cheese is melted, 3 to 5 minutes. Repeat with remaining sandwiches. Serve with mustard, if desired.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 135mg
- Sodium: 2320mg
- Total Carbohydrates: 61g
- Protein: 44g
Hy-Vee Seasons Summer 2011