Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Ingredients
- 1/2 cup sun-dried tomato canola mayonnaise
- 8 crusty rolls
- 1 lb roast pork loin, sliced thin
- 1/4 lb serrano ham, sliced paper thin
- 1/4 lb Gruyère cheese
- 2 cups sauerkraut
- 2 Tbsp canola oil
- clean brick, wrapped in foil
Instructions
- 1. Preheat a stove top 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.
Yield
8 sandwiches
serving size
1 sandwich
nutritional analysis
| Calories | 410 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Cholesterol | 75 mg |
| Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugars | 1 g |
| Protein | 27 g |
| Sodium | 760 mg |
| Potassium | 309 mg |
