Creamy Cubano Sandwich

Name: Creamy Cubano Sandwich
Cook time: 45 min
Total time: 45 min
Yield: 4
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 Almond Breeze 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)

Cook Time:: 45 Minutes
Difficulty:: Easy
Serves Up To:: 4 Servings

Nutrition Information

Total Fat: 29 g
Total Carbohydrates: 38 g
Cholesterol: 110 mg
Sodium: 1940 mg

Dietary Fiber: 3 g
Sugars: 10 g
Protein: 29 g

Directions

Step 1 complete
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.
Step 2 complete
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.
Step 3 complete
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.