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Cuban Club

Makes: 8 servings Yield: 4 sandwiches
Prep 15 mins Cook 6 mins to 10 mins
Cuban Club
Ingredients
  • 12  slices  sourdough bread
  • 1/4  cup  Dijon-style mustard
  • 2  tablespoons  chopped fresh cilantro
  • 8  lengthwise sandwich pickle slices
  • 8  ounces  cooked pork, shredded (about 2-1/2 cups)*
  • 6  ounces  sliced ham (8 slices)
  • 4  ounces  sliced Swiss cheese (8 slices)
  • 1 - 2  tablespoons  butter
Directions

1. Spread eight slices of bread with mustard. Sprinkle with cilantro. Layer pickle slices and shredded pork on four of the slices. Top each with a plain bread slice. Layer ham and Swiss, then remaining bread slices, mustard side down. Press sandwiches together.

2. In a 12-inch skillet melt butter over medium heat. Place sandwiches in skillet. Weight with another large skillet. Cook for 3 to 5 minutes. Turn sandwiches, adding more butter if needed. Weight with skillet and cook 3 to 5 minutes more or until toasted and cheese is melted. Cut in half to serve. Makes 4 sandwiches (8 servings).

From the Test Kitchen*
  • Use leftover roast pork top loin or shredded pork shoulder or purchase refrigerated pork roast au jus.
Nutrition Facts (Cuban Club)
  • Servings Per Recipe 8,
  • cal. (kcal) 267,
  • Fat, total (g) 10,
  • chol. (mg) 52,
  • sat. fat (g) 5,
  • carb. (g) 23,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 19,
  • vit. A (IU) 243,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 955,
  • Potassium (mg) 240,
  • calcium (mg) 151,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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