To make the Cuban Roast Pork: Mash the garlic
Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
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.
nch squares.
Forming the Pastries: Place heaping teaspoons of apricots
br>The World's Best Recipes.
ixture.
Close the filled pastries by folding the pastry into
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 ...
to 5 minutes until pastries are light golden and puffed
inches.
Bake the pastries for 30 minutes or until
heet. Repeat with remaining pastry. (Pastries can be covered and refrigerated
hile you fry the remaining pastries, steadily maintaining the temperature of
n the centers of the pastries to flatten. Spoon pastry cream
n medium-high heat. Cook pastries, in batches, until browned. Drain
orners together, pinching gently. Place pastries 2 inches apart on baking