Cuban Sandwich - Fred Whitlock

A Carribean favorite that might become a favorite for your family.

1 tbsp. orange juice
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp olive oil
1 pinch coriander

1 baguette halved lengthwise and scooped out a little.
1 tsp Dijon mustard
3 slices Monterrey Jack cheese
½ dill pickle, sliced thinly
2 slices ham
2 slices roast pork

Make a Cuban mojo sauce by combining the citrus juices, garlic, olive oil and coriander in a small sauce pan and cooking briefly for about a minute.

Slice a baguette in half lengthwise and then cut it in half. Scoop out some of the bread from the slice that will be on the top of the sandwich.

Brush the bread slices liberally with the mojo sauce. You can also add a thin application of mustard if you like in addition to or instead of the mojo sauce.

Stack up the meats and cheese with the cheese at the top of the sandwich so that it can melt downward.

Grill in a pannini grill or George Foreman or even an outdoor gas grill until the cheese is melted and the bread is lightly toasted. If you don't have a grill, simply put the sandwich on a hot skillet and place a weight on top of it. Serves 2.