Today on Dinin' USA we are back on course with Florida after a quick visit to Louisiana for Mardi Gras. For Florida I started to make a key lime pie, but decided I wanted something more substantial for the post, so I went with something everyone I have heard talk about loves, the Cuban sandwich. I am the first to tell you, I don't like ham. Country ham, glazed ham, spiral ham, lunch meat ham, ham steaks... none of it. I did like it alright, surprisingly, but I made a sandwich the next day for lunch with everything but the ham and LOVED it. Lesson, I still don't like ham. This journey is about exploring things I haven't had or haven't liked in the past, or even some things I love already though, so I tried it the way it should be.
I was super excited to make these as my mom got me a panini press for Christmas and I had been dying to break it out. For some reason she doesn't enjoy hers but I love mine!! I think a trick to this is to make a thick sandwich so it isn't too flat after pressing, but the trick is to also use a spatula so the sandwich doesn't slide apart. This could also be circumvented using two cast iron pans, but I really wanted to play with my new kitchen toy.
Along with the sandwich I made sweet potato fries and a black bean and corn salad. Tangy, filling and healthy this salad would also go good on burritos or tacos, in a quesadilla or as a salsa for tortilla chips or veggies. I will definitely be making it for Mexican nights.
Cuban Sandwich
Ingredients
* 1 Baguette (I was unable to find a Cuban baguette so I used a French loaf)
* 4 slices sandwich ham
* 8 slices Swiss cheese
* 4 ounces pork (I used a pulled pork I had made with cilantro, lime, garlic and cumin)
* 1/2 cup Bread and Butter pickles ( I used sugar free, low calorie)
* 1/4 cup yellow mustard
Directions
Slice baguette into slices (thick sliced) and slice those horizontally into top and bottom sections. Spread mustard on bread ( I used a little on each side), layer two slices of cheese, two slices of ham, half of pulled pork, pickles and two more slices of cheese. Butter outside of bread and place in hot panini press. Using a spatula to hold sandwich in place slowly close press and cook 3-4 minutes so cheese melts. The other option is to place in a hot cast iron skillet and press another skillet on top, then flip so both sides get warmed.
Black Bean and Corn Salad
Ingredients
* 1 can no salt added black beans, rinsed
* 1 frozen bag of corn, lightly steamed
* 1 small onion, finely diced
* 1 jalapeno pepper, seeded and finely diced
* 1 mini red pepper, seeded and finely diced
* 1 mini yellow pepper, seeded and finely diced
* 1 mini orange pepper, seeded and finely diced
* 1 tbsp cumin
* 1/4 cup orange juice
* Juice of 1/2 lime
* Juice of 1/2 lemon
* 1 tsp crushed red pepper
* 2 tbsp finely chopped cilantro
* Salt and pepper to taste
Steam corn for about half the recommended time. Warm beans on stove. While beans are warming in a large bowl mix together juices, crushed red pepper and cilantro. stir in peppers, onion, corn and black beans, mixing gently to coat. Served warm this is amazing.
