|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The recipe for this Cuban sandwich uses Thanksgiving leftovers to make an insanely delicious version of the Latin sandwich. Unlike the traditional crisp and thin version made on a griddle, this hearty holiday rendition is stacked high with thick slices of freshly-roasted turkey breast and sweet honey baked ham, tart cranberry sauce, dill pickles, yellow mustard, and creamy melted Swiss cheese. No leftover turkey and ham? You can also use your favorite combination of sliced deli meat.
1 loaf Cuban bread
3 tablespoons yellow mustard
1/2 cup pickles, chopped
1/4 pound Swiss cheese, sliced
1/2 pound leftover roasted turkey breast, thinly sliced
1/2 pound leftover honey baked ham, thinly sliced
4 tablespoons cranberry jam, or chutney
2 tablespoons salted butter
Gather the ingredients. Preheat oven to 350 F.
Slice the loaf of Cuban bread in half and smother one side with yellow mustard.
Add chopped pickles and cover with the slices of Swiss cheese spaced equally apart.
Top with the roasted turkey breast, then the honey baked ham.
On the other half of the loaf, smear the cranberry jam and close the sandwich.
Coat the outside with butter.
Wrap the sandwich in aluminum foil and place it on a baking sheet.
Take something heavy like a cast iron skillet or an aluminum-wrapped brick and press the sandwich down.
Put the baking sheet with the wrapped sandwich and heavy item in the oven and cook for about 12 to 16 minutes or until the bread is crisped up and the cheese has melted.
Serve and enjoy!
- If you don't have any Cuban bread on hand, you could easily use a different form, such as yeast rolls or muffins.