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28
Cuban Sandwich
A hearty, sweet and tangy sandwich, the Cuisinart Cuban starts with our grilled pork chops,
but you can use thinly sliced pork roast if you prefer.
Griddler
®
Elite Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
4 Portuguese rolls, split
2
to 4 tablespoons unsalted butter, softened
4 teaspoons mustard, divided (use your favorite variety, we used golden-brown)
6 ounces sliced Swiss cheese
8 medium-thin slices of ham (about 6 ounces)
2 cooked pork chops (page 19), very thinly sliced
1 large sour or dill pickle, sliced
1. Fit the Cuisinart
®
Griddler
®
Elite with the grill plates and preheat both plates to 350˚F.
2. Lightly brush the outside of each roll with the softened butter.
3. Spread the inside of each half with 1 teaspoon mustard. Evenly divide the Swiss, ham, pork
and pickles and place on the bottom of each roll, starting and ending with the cheese.
4. When the unit is ready, place the sandwiches on the lower grill plate. Lower cover and
press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden,
toasty and well marked, the filling is warm and cheese is melted. Halve each sandwich and
serve warm.
Nutritional information per serving:
Calories 656 (51% from fat) • carb. 24g • pro. 54g • fat 37g • sat. fat 18g
• chol. 165mg • sod. 1139mg • calc. 455mg • fiber 2g
Croque Monsieur/Madame
A classic French bistro lunch, be it topped with an egg (Croque Madame) or not
(Croque Monsieur), this gourmet open-faced grilled cheese and ham with béchamel is
about as rich as a sandwich can get.
Griddler
®
Elite Cooking Position: Closed and Open
Plate Side: Griddle
Makes 2 servings
2 slices hearty white bread
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard or aioli
6 slices good quality ham (about 4 ounces)
3 ounces shredded Gruyére
béchamel, for serving (recipe below)
2 large eggs (if making the sandwich into a croque madame)
1. Fit the grill with the griddle plates and preheat with the upper plate set to 450°F and the
lower plate set to 350°F. Press the SEAR button for the upper plate only.
2. Brush the bottom side of the bread with the softened butter. Spread 1 teaspoon of the
Dijon/aioli on the top of each piece of the bread. Top with the ham and then Gruyère,
evenly divided between the two sandwiches.
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