Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Courtesy of CanolaInfo
Prep Time: 5 Min.
Cook Time: 4 Min.
What you need:
* 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
What to do:
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.