• Brick-Pressed Cuban Sandwiches with Sun-Dried Canola Mayonnaise


    Yields 4-8 sandwiches

    • Ingredients
    • Sun-Dried Tomato Canola Mayonnaise
      ½ cup
    • Crusty rolls
    • 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


    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.
    4. Note: Canola Mayonnaise to make sun-dried tomato mayonnaise. Add ½ cup chopped sun-dried tomatoes, 1 teaspoon minced garlic, and 1 teaspoon toasted and ground fennel.