Cubano Sandwiches (with Vegetarian Option)

These are one of my favorite sandwiches because it has a great flavor, despite how some may think the combination of ingredients may be odd. Everything works together in sync and when toasted or grilled, the added crispness of the sandwich brings out the smooth, melted cheese that sits over the filling of pork and ham. To read about the great history of Cubano sandwiches, check out this link!

Everyone has their own versions of what they considered an authentic version of the classic Cubano sandwich. Personally I would rather get a toasted Cubano at my favorite Cuban grocery store (La Unica, for those who are in the Chicago area)... but the next best thing is to try making it at home. Below is how I make them at home based on the traditional recipe using ham, roasted pork, and cheese.

Cubano Sandwiches
traditional and vegetarian

1 small loaf bolillo bread (found at Mexican bakeries)
3-5 slices of deli ham
1 piece of thinly sliced pork steak (found at ethnic butchers, or ask your butcher to cut it for you)
1-2 slices of swiss or provolone cheese
dill pickles (sliced)
1/2 tablespoon yellow mustard
1/2 tablespoon mayonnaise


Season your pork steak with salt and pepper and cook on the grill or in a grill pan.



Prepare your sandwich by slicing your bolillo bread in half lengthwise.



Spread the mustard on one half of the bread and spread the mayonnaise on the other half of the bread.


Place the grilled roast pork on one half of the sandwich.



Top the grilled pork with slices of ham.



Top the ham with your cheese and add the pickles to the other half of bread.



Combine the two bread halves and place on a hot grill pan or panini press. Grill the sandwich until toasty and the cheese begins to melt. Serve hot!

* To make this a vegetarian friendly sandwich, substitute the pork and ham with sliced and grilled portobello mushrooms and proceed with the recipe above.

Read more »

Dilled Cream Cheese & Spinach Tea Sandwiches

Friends and I got together for a Spring Tea Party and I prepared the following recipe to add to our menu. This is a simple tea sandwich that's perfect on it's own as a snack.

Dilled Cream Cheese & Spinach Tea Sandwiches
original Joelen recipe

10 slices whole wheat bread
1 package (8oz) cream cheese, softened
1 tablespoon dill & herb seasoning
2 cups fresh baby spinach leaves

Combine the cream cheese and dill & herb seasoning until full incorporated. Allow it to meld 30 minutes or so in order for the cream cheese to take on the flavor. (You can also prepare this a day in advance.)

Taking 2 slices of bread for a sandwich, spread a tablespoon of the herbed cream cheese on the one side of each slice. Top one slice with a few fresh baby spinach leaves. Place the other slice on top of the spinach leaves, cream cheese side down.

Using a large round cookie or biscuit cutter, cut the middles out of the sandwich.

Repeat for the other slices/sandwiches.

Read more »

Roasted Vegetable Panini

With a fridge full of colorful vegetables, I decided to roast a few to create tasty roasted vegetable paninis to enjoy with the butternut squash bisque I made. Roasting vegetables is so incredibly easy and the flavors of the vegetables really shine through. You just might be surprised how much you'll like vegetables when roasted and stuffed between two slices of bread!

Roasted Vegetable Panini
original Joelen recipe

1 Japanese eggplant
1 medium zucchini
1 red sweet pepper
1 orange sweet mini pepper
1 yellow sweet mini pepper
1/2 medium yellow or red onion
1 tablespoon extra virgin olive oil
1/2 tablespoon garlic salt
freshly ground pepper to taste
1 teaspoon fresh thyme
1 tablespoon balsamic vinegar
2 whole wheat english muffins
cooking spray


Preheat your oven to 375 degrees.

Cut off the top stem of the eggplant and slice eggplant lengthwise in thirds; then cut each third in half; set aside.

Cut off the top stem of the zucchini and slice zucchini lengthwise in thirds; then cut each third in half; set aside.

Cut off the top stem of each sweet pepper and cut in half lengthwise; remove seeds and set aside.

Slice onion in slivers; set aside.

Combine all the prepped vegetables in a bowl and drizzle with extra virgin olive oil. Add seasonings/spices to the vegetables and toss.

Place seasoned vegetables on a baking sheet and bake in the preheated oven for 20-30 minutes until roasted through. Remove vegetables from oven and place in a bowl. Drizzle with balsamic vinegar.

Fill each english muffin sandwich with roasted vegetables. Spray the tops of the prepared sandwiches with cooking spray.

Heat your grill pan and once hot, place the sandwich onto the grill pan with the sprayed side down on the pan; press with grill press. Spray the tops of the prepared sandwiches with cooking spray.

Toast/grill to your preference.

Read more »

Food Swap: Soup & Sandwiches!

Food Swaps are a great way to get a sampling of different variations of foods, such as a cookie swap/exchange normally held during the holidays. Well, we can continue this concept throughout the year, not just during the holidays! Food swapping is also becoming a recent food trend in which people are sharing what food they do have for other food they don't have. With the rising costs of food & groceries, let's utilize our own cooking/baking skills in the kitchen as an alternative to the grocery store.

For this event, friends brought a slow cooker, Crockpot or a pot of soup, chowder, or chili. We shared our delicious creations by placing them in freezable containers for everyone to take some home and/or enjoy for lunch. To accompany our delicious soups, I provided a panini bar with various breads, cheeses, meats and fillings for some great sandwiches.

As a result of this event, we all took home a whole variety of soups, chowders, and/or chilis to enjoy for the week ahead. What I love about this event is that it not only is an event for friends to score quality local food, but it also fosters a unique community by giving everyone the opportunity to actually meet the people who make what they eat.

Here are the soups that we swapped:

italian chicken bruschetta soup
yellow split pea soup
curried pear & butternut squash soup
smashed potato soup
roasted tomato soup
spicy vegetarian chili


assorted paninis
assorted chips
Megan & Matt's spinach salad
fudge brownies

Read more »

Beer & Mustard Bratwurst

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Beer & Mustard Bratwurst
w/ caramelized onions & mushrooms on the side
shared at the event by Joelen
recipe HERE

8 links original bratwurst
3 (16-ounce) bottles beer
whole grain mustard to taste
2 large onions, thinly sliced
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
1/2 cup thinly sliced yellow bell peppers
1/4 cup minced garlic
salt and black pepper to taste
granulated garlic to taste
8 toasted hot dog buns

Prepare grill for medium-high heat. In a large saucepan, combine bratwurst, beer, onions, bell peppers and minced garlic over high heat. Add just enough water to cover sausages if necessary. Bring to a rolling boil then reduce to simmer and cook 15-20 minutes. Remove sausages from pot and place on grill. Cook 5 minutes, browning evenly on all sides. Set aside and keep warm. Continue simmering sauce until reduced by half then season to taste with salt, pepper and granulated garlic. Serve grilled brats on toasted hot dog buns and top with onions, bell peppers and mustard.

Read more »

A Margarita Sandwich...

In an effort of eating "clean" and healthy these days, here's a dinner that adds some fun. I came across this recipe for Margarita Chicken. It seemed interesting and easy so I gave it a go. I did add about 1 tablespoon of McCormick's Baja Citrus seasoning to give it some additional kick. We loved the flavor this chicken has. But rather than serving it on a plate with just some veggies, I figured making a panini with whole wheat bread would allow us to incorporate some fiber into the meal. To accompany our panini, I roasted some butternut squash with additional Baja Citrus seasoning and some fresh blueberries for sweetness.


Here's the adapted recipe for Margarita Chicken:

4 boneless and skinned chicken breast halves
1/4 cup tequila
1/4 cup lime juice
2 tbsp. Triple Sec
1-1/2 tbsp. cilantro, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon Baja Citrus seasoning (dry)

Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 4 hours or overnight. Grill or bake chicken in a 400 degree oven for 15-20 minutes or until juices run clear.

Our panini was simple - the baked chicken breast above with lettuce, tomato and a 1/2 slice of low fat swiss cheese on toasted whole wheat bread.

*I'm also submitting this to the Welcome to Wonderland blogging event, hosted by Indigo. Indigo is looking for creative dishes that would be a fit for a fun party. Because alcohol is part of the ingredients, how could this not be a party friendly recipe?! Check out Indigo's sometime next week for the blogging event round up!*

Read more »

Chicken Salad... eh.

With the roasted chicken I made yesterday, I made a chicken salad. I usually do the usual salad with chopped apples, grapes, walnuts, etc... but wanted to try something different. I found this recipe at Allrecipes.com. It was okay - nothing that wowed me. It did make for a nice light meal though... Here's the recipe for Holiday Chicken Salad from Allrecipes.com:

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

*Update: Thanks everyone for your comments and suggestions to use curry in the recipe for a bit more flavor. I reached for it and second guessed using it because I didn't think it would work with cranberries. I should have used it!! Oh well... we live and learn. :) *

Read more »