Spread cut sides of bread with mustard. Arrange half each of cheese and ham on bottom half of bread; top with pickle slices. Repeat layering with remaining cheese and ham; cover with top half of bread. Slice into quarters. Arrange sandwiches in a skillet that has been sprayed with non-stick vegetable spray; place a heavy skillet on top of sandwiches. Cook over medium-high for 2 minutes on each side, or until golden and cheese is melted.
Tip: A fast-fix veggie dip that’s yummy! Stir together 1-1/4 cups sour cream with 1/2 cup mayonnaise and a one-ounce package of dry onion soup mix. Spoon dip into a serving bowl and garnish with minced chives.
This Grilled Cuban Sandwiches recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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