Recipe by Smucker's® Orchard's Finest™
"These toasted panini are filled with sweet and zesty flavors--fruit preserves, mustard, cheese, pickles, ham and roast pork. It's a Cuban sandwich you'll want to repeat again and again."
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1 (12 ounce) loaf
crusty French bread
Smucker's® Orchard's Finest™ Coastal Valley Peach Apricot Preserves or 1/3 cup Smucker's® Peach Preserves
Prepared yellow mustard
Jarlsberg Swiss Cheese, cut in half
dill pickle chips
thinly sliced deli roast pork
thinly sliced Black Forest or smoked ham
Crisco® Olive Oil No-Stick Cooking Spray
I made this for dinner the other night and my husband looked at me strange as I was spreading peach preserves on the bread along with the dill pickle chips. He however said it was one of the most tastiest sandwiches that he has ever had. He really liked the contrast between sweet from the preserves, the sour from the pickles and the smokiness of the meat. This will definately be a sandwich that we will be making again.
This was a recipe which led to a really good panini sandwich. My deli didn't have roast pork so I bought roast beef instead, and I used sliced sourdough instead of french bread. Other than that, I followed the recipe exactly. My husband and his friends loved it, even my picky 4 year old happily ate 1/4 of a sandwich!
The Cuban Sandwich was recently named the official sandwich of the Tampa Bay area, so I've eaten more than a few Cubans in my life. This is traditional in that it has almost all of the elements of a Cuban (minus the genoa salami), it's pressed, PLUS one addition, the preserves. I got a little heavy handed with the apricot preserves and would spread a thinner layer the next time, but I liked that little bit of sweetness that it added. I'm fortunate because I can get cuban roasted pork at just about any deli in the area. I may add salami the next time, as I think that will just about make it official (well, almost)! Enjoyed today for lunch along with some fresh fruit.
I was really feeling advernturous. I really didn't think this would be good but boy was I wrong. This is fabulous. The jam spilled over in the pressing and carmelized perfectly along the edgges. I made a cuban pork roast from this site and used it for the sandwiches. I used my own homemade peach jam and my own pickles.
Only had sliced bread on hand and no grill or panini maker--not even a press. So I assembled it, put it on a griddle pan on the stove, and used a flat pot lid as a press. I'm sure it would have tasted even better had I had the proper bread and kitchen tools, but it was also really good just like that. (I was afraid that with my cooking method the pork and ham in the center might not get warm enough, so I cheated and put them in the microwave for just barely a few seconds.)
Surprisingly the pickle and preserves go well together!! I only used ham and used ciabatta bread. I cooked this in my cast iron panini press...delicious!
I didn't think I would like the peach preserves with the mustard and the salty ingredients. Boy, was I ever wrong! The sweet, salty, and spicy flavors worked incredibly well together.
Really liked the addition of apricot preserves. I do think having pickles and swiss on the top and the bottom was a little much. I used my George Foreman grill which did an OK job, but it kind of slipped apart. Just to experiment, I might try it on my waffel maker. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Peachy Cuban Panini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 224
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