Sandwiches and me – we get along. There may be a finite number of ingredients in the fridge at any given time, but there’s almost an infinte number of combinations one can come up with using those tasty tidbits.
Hence, lunch time never seems to be a PBJ around these parts. There is always some grand idea I roll around in my head between when I put the last spoon of breakfast in my mouth until I head to the kitchen to start working on lunch.
As I don’t eat pork/ham, the Cuban has always been elusive. So tantilizingly out of reach. When I came across this recipe I knew it had my name written all over it.
The addition of a bit of cranberry jam/jelly to the Dijonnaise adds a great sweet twist on the original I think you’ll enjoy. Feel free to compile the non-vegetarian version. I’m sure it’d be delicious!
Vegetarian Turkey Cuban
Adapted from Southern Living
1/4 cup Dijonnaise
2 tablespoons cranberry jelly/jam
Salt and pepper, to taste
4 slices crusty bread
6 slices Swiss cheese
6 slices vegetarian ham
6 slices vegetarian turkey
4 baby dill pickles, sliced
4 tablespoons mayonnaise
- Whisk together the cranberry and Dijonnaise in a small bowl and season with salt and pepper.
- Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with a slice and a half of cheese, the ham, turkey, another slice and a half of cheese and pickles. Place the remaining bread on top.
- Heat a skillet over Medium heat.
- Spread 1 tablespoon of mayonnaise on top of each sandwich and place in the skillet, mayonnaise side down. Press down occasionally to flatten and cook until golden brown, about 2 minutes.
- Spread the top of the sandwiches with additional mayonnaise, turn over and cook until the bottom is golden brown and the cheese has melted, about 2 minutes more.
- Cut in half and serve warm.