Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Courtesy of CanolaInfo 8 Servings • 5 Min. Prep Time • 4 Min. Cook Time| Ingredients |
|---|
| 1/2 c. sun-dried tomato canola mayonnaise |
| 8 crusty rolls |
| 1 lb. roast pork loin, sliced thin |
| 1/4 lb. serrano ham, sliced paper thin |
| 1/4 lb. Gruyère cheese |
| 2 c. sauerkraut |
| 2 Tbsp. canola oil |
| clean brick, wrapped in foil |
Directions:
1. Preheat a stove top griddle over medium-high heat.
2. Spread the mayonnaise all over the rolls and place the pork, ham, cheese and sauerkraut on the bottoms. Press the sandwiches together.
3. Put about 1 tablespoon of canola oil on the hot griddle and spread to coat. Put 1 sandwich at a time on the griddle, and top with the brick. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
* Recipe courtesy of Chef Instructor Brenda La Noue at The Culinary Institute of America and CanolaInfo.
Nutrition:
Calories: 410; Total Fat: 23g; Saturated Fat: 5g; Cholesterol: 75mg; Total Carbs: 22g; Fiber: 2g; Sugar: 1g; Protein: 27g; Sodium: 760mg;