The title of this post is what the hubby and daughter said after eating tonight's dinner, which was basically a grilled sandwich. Go figure.
These sandwiches are based on a recipe for a pressed Cubano sandwich that appeared in Cooking Light years ago. Tonight I made them with Arnold's "Sandwich Thins, White Whole Wheat" and the tasters agreed that's part of what made them so good. I made them on my Cuisinart Griddler, but you could make them in a grill pan or any skillet, as long as you have something to press down on them to make them a little flatter. That's part of the appeal; if you eat two, you don't feel too bad because they're soooo thin. I served these with fruit salad.
Pressed Cubano Sandwich Serves 4
1 T. olive oil 1 clove garlic, pressed or chopped 4 rolls (I used Arnold's Sandwich Thins) yellow mustard 4 slices swiss cheese 8 slices bacon, cooked dill pickle slices fresh cilantro leaves 1/4 lb. or less shaved ham 1/4 lb. or less shaved turkey breast
Combine oil and garlic and set aside.
Open the rolls and spread mustard on each side of the rolls. If you don't like mustard, don't use it.
Place 1/2 cheese slice on the bottom of each roll. Top with one slice of bacon that's been cut in half, a couple slices of pickle and a couple of cilantro leaves. Divide ham and turkey evenly among the bottom halves of the rolls; top with other half of the swiss cheese slice and another slice of bacon, cut in half. Close the sandwich and brush garlic oil on the outside of the rolls. Place the sandwiches on preheated Griddler, close and press. Cook for 2 minutes, or until outside has grill marks and cheese is melting. Alternately, cook the sandwiches in a nonstick skillet, and place a cast iron skillet on top of them to press them down. Flip after 2 minutes. Dinner's ready!