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Canola Oil in The Professional Chef's Kitchen

Brick-Pressed Cuban Sandwiches With Sun-Dried Canola Mayonnaise

Brick-Pressed Cuban Sandwiches With Sun-Dried Canola Mayonnaise
Ingredients Amount
Sun-Dried Tomato Canola Mayonnaise (recipe here - see note) ½ cup
Crusty rolls 8
Roast pork loin, sliced thin 1 lb.
Serrano ham, sliced paper thin ¼ lb.
Gruyère cheese ¼ lb.
Sauerkraut 2 cups
Canola oil 2 tsp.
Clean brick, wrapped in foil  

Method

  1. Preheat a stovetop griddle over medium-high heat.

  2. Spread the mayonnaise all over the rolls and place the pork, ham, cheese and sauerkraut on the bottoms. Press the sandwiches together.

  3. Put about 1 tablespoon of canola oil on the hot griddle and spread to coat. Put 1 sandwich at a time on the griddle, and top with the brick. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.

Yields 4-8 sandwiches