Pressed Cuban Sandwich With Roasted Garlic Aioli Recipes

PRESSED CUBAN SANDWICH WITH GARLIC DIJON BUTTER

Steps:

• Preheat oven to 350°.
• To make butter:.
• Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
• Double this and save the butter to make more sandwiches later!
• To make sandwiches:.
• Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
• Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.

PRESSED CUBAN SANDWICH

Steps:

• Preheat a stovetop grill or sandwich press.
• Slice the sub rolls end to end. Spread the butter evenly on both rolls. Repeat the process with mustard. Lay the ham, cheese, and pickle slices evenly in the roll. Put the sandwiches in a press or on the grill and cook for about 6 minutes, or until warm through or toasted on the outside.

PRESSED CUBAN SANDWICH WITH ROASTED GARLIC AIOLI

Steps:

• Preheat your oven to 400°.
• Place cloves of garlic on a sheet of aluminum foil and drizzle with a little olive oil and a pinch of salt. Crimp the edges so the garlic is in a foil "purse" and place in oven. Roast for 20-25 minutes. Allow to cool, peel and smash with a fork.
• Add smashed roasted garlic to a bowl with 1/2 cup of mayonnaise and mix to combine.
• Cut the panini loaves in half horizontally and spread the roasted garlic aioli on the inside of the top halves.
• Combine both kinds of mustard in a small bowl, divide it among both bottom halves and spread evenly.
• Heat a large, 12-inch non-stick skillet on medium high. Once hot add in 1/2 tablespoon of butter and swirl the pan to coat lightly. Place 4 pieces of the sliced ham in the hot skillet and cook 2-3 minutes until golden brown and crispy. Flip and cook another minute or two. Transfer to a plate, repeat with another 1/2 tablespoon of butter and cook the remaining 4 pieces of ham. Follow these same steps with the turkey.
• Place 4 slices of the fried turkey onto each bottom half (with the mustard), then top with 4 slices of the ham, 2 pickle slices and 2 slices of Swiss. Replace the top part of the bread.
• Preheat your panini press according to package directions. Brush press with unsalted butter and place sandwich on press. Cook until the cheese is melting all over the place and the bread is golden and crispy. Repeat with remaining sandwich.
• Cut in half and serve immediately.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.