Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Tucker Bunch prepare the recipe in the video.
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
8 sandwiches
TAMAÑO DE LA PORCIÓN
1 sandwich
ANÁLISIS NUTRICIONAL
| Calorías | 410 |
| Grasa total | 23 g |
| Grasa saturada | 5 g |
| Colesterol | 75 mg |
| Carbohidratos | 22 g |
| Fibra | 2 g |
| Azúcares | 1 g |
| Proteína | 27 g |
| Sodio | 760 mg |
| Potasio | 309 mg |
