Spanish "Cuban" Sandwiches
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Dijon Mustard4 cloves
Garlic (chopped)2 tsps
Thyme (chopped fresh)1 tsp
Spanish Paprika1 tsp
Kosher SaltDirections:
1
Special equipment: Plancha (flat top grill), bricks wrapped in foil Prepare a grill for direct and indirect grilling over medium heat
2
Heat the plancha, or a cast-iron griddle, over the direct heat
3
Spread the mayonnaise on the bottom of the rolls
4
Top with half the Manchego and ham
5
Then, top with the Spanish Spice Rubbed Pork Butt and arugula
6
Top with the remaining half the Manchego and ham
7
Spread the mustard on the top half of the rolls
8
Place the tops on the sandwich and brush with the Piquillo Pepper Butter
9
Place the sandwiches butter-side down on the griddle
10
Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes
11
Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego
12
Flip the sandwiches over and place the bricks back on top
13
Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes
14
Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth
15
Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using
16
Soften the butter slightly before using