Night #3- Cuba!

Last night we attempted to make our own version of Cuban/Caribbean meal.  We made Cuban sandwiches and corn & avocado salad/salsa.

Ingredients for Cuban Sandwich:

1 loaf of Cuban bread

1/4 lb. sliced roasted pork (we used the Publix deli brand)

1/4 lb. thinly sliced ham

1/8 lb. sliced cheese (I prefer swiss, while Ryan likes American)

Sliced dill pickles

2 tablespoons mayo

1 tablespoon dijon mustard

2 tablespoons butter or cooking spray

Combine the mayo and mustard and spread on the bread (you can cook a giant sandwich and then portion it out or make separate ones), then add meat, cheese and pickles.  Spread room temperature butter on bread and then cook on a panini press (or on a frying pan with something heavy on top of the sandwich.  Cook until cheese is slightly melted and bread is crunchy.

Cuban sandwich

Ingredients for Corn & Avocado Salad:

2 cups frozen corn kernels thawed

2 diced avocados

Juice of 2 limes

2 minced green onions

1 minced jalapeno, seeds removed

Salt to taste

corn and avocado

Mix all ingredients together in a bowl.  The longer it sits in the fridge, the better it tastes, I recommend at least 1 hour.  Serve as a salad or with tortilla chips as a salsa.