Creamy Cubano Sandwich
Prep Time
45
Minutes
Cook Time
45
Minutes
Difficulty
Easy
Serves Up To
4
Servings
Nutrition Information
| Total Fat | 29 g |
|---|---|
| Sodium | 1940 mg |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugars | 10 g |
| Protein | 29 g |
|---|
Ingredients
2 tablespoons butter
1/4 cup minced onion
2 tablespoons flour (divided)
1 tablespoon spicy brown mustard
1 tablespoon dill pickle juice
1 cup Almond Breeze Unsweetened Original Almondmilk or Extra Creamy Almondmilk
2 oz. cream cheese
1 cup shredded Swiss cheese
Salt and freshly ground pepper to taste
4 Bolillo or soft French rolls (halved horizontally)
1 1/2 tablespoons spicy brown mustard (to assemble)
16 dill pickle slices
12 oz. thinly sliced ham
2 tablespoons butter (to grill)
Directions
- 1
To prepare cheese sauce, melt butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, stirring frequently. Whisk in 1 tablespoon of the flour, mustard and pickle juice and cook for 1 minute more. Slowly add Almond Breeze, stirring constantly for about 2 minutes. Add cream cheese and cook until sauce is smooth and thickened; remove from heat.
- 2
Toss Swiss cheese with remaining flour and add to Breeze mixture a little at a time, whisking slowly and constantly. Place back on very low heat cooking only until cheese is fully melted. Season with salt and pepper; set aside and keep warm.
- 3
To assemble sandwiches, spread roll bottoms with mustard. Top with pickles and ham and close sandwiches. Melt butter in a large skillet over medium heat. Cook sandwiches for 3 to 4 minutes on each side or until warm and golden brown, pressing down firmly with a plate or spatula to compress. Remove from skillet and carefully remove roll tops. Drizzle with half the warm cheese sauce and replace roll tops. Serve with remaining cheese sauce. Makes 4 servings.
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Featured In: Food Festival
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