Cuban Style Sandwich with Leftover Christmas Ham and Turkey
Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients:
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2 ciabatta bread rolls, cut in half lengthways
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2 tbsp horseradish Dijon mustard
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250g ham, sliced
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250g turkey, sliced or shredded
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200g Swiss cheese, sliced
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4 dill pickles, sliced
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1 tbsp butter, softened
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1/3 cup mayonnaise
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1 tbsp pickled jalapenos (La Morena)
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1½ tbsp pickling liquid from the jalapenos
- Salt, to taste
Method:
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Spread the horseradish Dijon mustard over the cut sides of the ciabatta bases.
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Spread the butter over the tops of the rolls.
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Layer the ham, turkey, Swiss cheese and sliced pickles over the bases, then place the buttered tops on to close the sandwiches.
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Heat a frying pan or sandwich press over medium-high heat. Place the sandwiches in and cook for 3–5 minutes on each side, or until the bread is golden and the cheese has melted.
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Remove from the pan and season lightly with salt.
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To make the jalapeno mayo, blitz the mayonnaise, pickled jalapenos and pickling liquid in a small blender or food processor until smooth and combined.
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Drizzle the jalapeno mayo inside the sandwiches before serving or use it as a dipping sauce on the side. Serve warm.
