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To make the Cuban Roast Pork: Mash the garlic
SSEMBLING THE SANDWICH: Slice the Cuban loaves in half horizontally. Brush
Heat up Panini Grill.
Slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich.
Separate the meats and cheeses into 6 portions. Layer bottom half with Ham, Roast Pork, Turkey Breast, and Swiss Cheese.
Top with sliced pickles.
Spread mustard on inside top of cuban roll.
Press down sandwich.
Place on heated grill and smoosh down so sandwich remains even.
Cook until flattened and golden brown.
Makes 6 Cuban Sandwiches.
Enjoy!
efrigerate for 1 hour.
Cuban Pie Crust Directions:
Sift
Sofrito is a type of Cuban salsa (not hot) I tend
*Spanish or Cuban supermarkets.
Cut Cuban bread into 6 8-inch
Slice bread down middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. cover bottom half and slice sandwich diagonally. Sandwich may be heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.
separate bowl whip Alouette Cuisine Creme Fraiche to a soft
Have a wonderful day at school.
On your way home, take your pick of one of the delicacies and enjoy!
small pan heat Flora cuisine on a high heat then
Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
Saute for 6-8 minutes, stirring occasionally until partially cooked.
Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Bring to a boil and reduce heat to low.
Cook 1 hour.
Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Turn off heat and let stand 5 minutes before serving.
Preheat sandwich press (see note below if you do not have a sandwich press).
Cut bread loaf into 6-inch long pieces. Spread cut sides of bread with butter if desired, or mustard, or both.
On the bottom slices of bread, layer sandwiches with generous portions of pickles, pork, ham, and cheese, in that order.
Place top bread slices on sandwiches, and coat both top and bottom bread slices (outer surfaces) with vegetable cooking spray.
Grill the sandwich for 4 to 5 minutes (2 to 3 minutes per side if using skillet and an iron pan for ...
br>Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped
Combine mayonnaise, Worcestershire sauce, lemon juice and Alouette Cuisine Creme Fraiche in a bowl and whisk well .
Add Alouette Crumbled Blue Cheese and mix well.
Serve immediately on your favorite salad greens or keep refrigerated for up to 3 days.
Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.
Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.
Preheat a panini press according to manufacturer's ...
Combine all of the ingredients into a food processor.
Process until smooth.
Cover and refrigerate until ready to use (up to one week).
Bring to room temperature before serving.
Serve with toasted baguette rounds, pita or fresh vegetable sticks/slices/rounds.
Cut a round slice of lime, 1 cm thick and slice it into 4 equal parts. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice and aroma. Do it gently because hard squishing may release the bitterness from the white part of the lime.
Put the mint leaves on one hand and clap in order to lightly bruise the leaves to releases the aroma. Rub the mint leaves around the rim of the glass and drop them inches Use a muddler, bar spoon (or even a rolling pin) to gently push the mint ...