Cubano Sandwich with Mango Mustard

Ease of Preparation: Medium.

Yield:   6 servings.

Mango Mustard

Ingredients:

1 cup (120ml) yellow mustard seed

2 small ripe mangos, peeled and roughly chopped

1 garlic clove, chopped

1 habanero pepper, seeded and chopped

¼ cup (60ml) apple cider vinegar

Salt and pepper

Method:

In a spice grinder, blend mustard seeds into a fine powder.

Transfer to a food processor, and add mango, garlic and habanero pepper.

Blend for 1-2 minutes, until smooth.

Add vinegar and season with salt and pepper.

Blend again until smooth.

If mustard is too thick, thin out with a little bit of water and blend again.

Remove mustard from food processor and refrigerate for later use.

Cubano Sandwich with Mango Mustard

Ingredients:

6 medium size sandwich rolls, split

12 slices Swiss cheese

18 slices salami

18 slices honey ham

6 dill pickles, sliced

6 tablespoons (90ml) butter

Method:

Spread Mango Mustard on the inner side of both pieces of bread for each Cubano sandwich.

On the bottom piece, place a slice of Swiss cheese.

Over the cheese, add three slices each of salami and honey ham.

Top meats with pickles and add the top half of the sandwich.

Butter the outsides of the sandwich and repeat assembly process with remaining ingredients.

Heat a skillet or grill pan over medium heat.

Place a Cubano sandwich butter-side down in the pan.

Cook for 3-4 minutes or until golden brown, pressing gently on the sandwich with a spatula.

Flip and continue pressing the sandwich as it cooks for an additional 2-3 minutes, or until cheese melts.

Repeat with remaining sandwiches.

Slice sandwiches in half and serve hot.