Grilled Cuban Sandwich Recipe

Grilled Cuban Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Servings: 1

If you haven’t tried a Cuban Sandwich (Cubano) yet, you’re in for a treat. The combination of savory ham, tender pork, melty Swiss cheese, tangy pickles, and zesty mustard is pure magic in every bite—and it’s no wonder this sandwich has been a family favorite in our house for years.

While Cuban sandwiches have a few regional variations, the essentials stay the same: ham, roasted pork, Swiss cheese, pickles, and mustard, layered up and cooked until hot, crisp, and melty.

Our twist
We swapped traditional yellow mustard for Cherchies® Award-Winning Hot Banana Pepper Mustard or Cherchies® Champagne Mustard for an extra flavor kick. And instead of classic Cuban bread, we used sliced sourdough, then grilled the sandwiches in a panini press until golden and irresistible.

Traditionally, Cubanos are cooked on a flat skillet or griddle and pressed until crisp. If you don’t have a panini press, no worries—use a skillet and press the sandwich down with a heavy pan for that classic texture.

If you’re switching up the bread, a long, soft loaf—Italian, French, or even Puerto Rican bread—works beautifully, too.

Tip: No Cuban bread? No problem.
Traditional Cuban bread can be tricky to find. If you don’t have access to a Hispanic bakery, Puerto Rican bread from BJ’s Warehouse is a great substitute. Any long, soft white bread will do the job!

The result? A Cubano that’s lip-smackingly delicious from the first bite to the last.

Ready to make your own gourmet Cuban sandwich at home? Try it out and tell us your favorite twist in the comments below!

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“ Cherchies® Champagne Mustard- This is truly one of the finest mustards we have ever used. We’ve enjoyed it for more than 20 years!” – Jane

“ Cherchies® Hot Banana Pepper Mustard- Crazy delicious mustard! Once you try it you will be hooked!”- Brigitte

Ingredients (This recipe is for a single serving)

• 2 slices sourdough bread (one for an extra-large loaf)

• 2 heaping Tablespoons (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick (more or less depending on taste)

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard (more or less depending on taste)

• 2 slices of Swiss cheese

• Slices of your favorite ham

• 1/2 cup (or more, depending on hunger level) of our tasty pulled pork recipe

• 2-3 sliced dill pickles (we tested with store-bought sandwich slicers)

• 2 Tablespoons (Tbsp.) softened butter

Preparation

Combine the mustards and spread the mixture on both slices of bread.

On one slice, layer the pickles over the mustard.

Add Swiss cheese to both slices. On the slice with the pickles, pile on the pulled pork and ham (add as much as you like—this sandwich is very flexible). Top with the second slice of bread to close the sandwich.

Butter the outside of the sandwich on both sides. Heat a panini press or a skillet over medium heat. Grill/press the sandwich until the bread is golden and crisp and the cheese is melted.

Enjoy!

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Crispy Dilly Zucchini Fritters Recipe

Crispy Dilly Zucchini Fritters Recipe

Prep Time: 15 Minutes
Cook Time 10 minutes
Difficulty: Easy

Serves: 4

If you have been reading our blog (thank you), you will know that I often refer to our children as leftover haters and take pride in transforming last night's dinner into tonight's masterpiece. It is a great way to waste less and save money. I also love trying new recipes and surprising my family with new culinary creations to keep things fresh in our meal rotation. Today’s recipe: Crispy Dilly Zucchini Fritters featuring Cherchies® Lem ‘N Dill Seasoning.

Now that hubby and I are empty nesters, with the youngest two currently in college, I discovered that my biggest culinary challenge is my hubby, and changing his palate (who is, by far, the pickiest in our family) is my new mission. Our family has a one-bite rule. They do not have to like what we prepare but must try it, and the same goes for picky husbands. Challenge accepted;)

Let's talk zucchini, not necessarily my hubby's favorite but a colossal canvas for my mission. Our garden has abundantly provided us with a plethora of zucchini this summer, and aside from stir-fries, sauteeing, zucchini bread (more on that in another post), or even giving to neighbors, I needed a new recipe for zucchini fast, and this tasty zucchini fritter recipe is the perfect experiment for a picky non-veggie loving hubby.

The result, HE LOVED IT, as did our college students, who are home for the Summer. They even went for seconds! And the next day…hubby went looking for more leftover fritters for a snack but unfortunately came up short (our children had gobbled them up).

This easy recipe, featuring Cherchies® Lem ‘N Dill Seasoning Blend, comes together in minutes. It is crispy on the outside and flavorful and moist in the middle. The hardest part about this recipe is squeezing the water out of the zucchini. The more water you squeeze out of the zucchini, the better the fritters will turn out. I have yet to try this recipe in our air fryer but report back if you do.

So, if you have more zucchini than you know what to do with and are looking for a tasty vegetable recipe, consider making these crispy dilly zucchini fritters, but grab some for yourself, as they will disappear right before your eyes! Family and picky hubby approved.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients:

• 2 medium zucchini (or one large zucchini)

• 2 teaspoons (tsp.) salt

• 4 scallions, diced

• 1/4 cup parsley, chopped

• 1 1/2 Tablespoons (Tbsp.) Cherchies® Lem'n Dill Seasoning

• 1 large egg, beaten (might need more depending on zucchini)

• 1/2 cup grated Parmesan cheese

• 1/3 cup cornmeal

• 1 Tablespoon (Tbsp) cornstarch

• 1 Tablespoon (Tbsp) baking powder

• Canola or olive oil for frying

• Sour cream or **special sauce (optional) for dipping

• Extra diced scallions or chives to garnish (optional)

**Special Sauce Ingredients: (optional)

• Mix equal parts of mayonnaise and Cherchies® Hot Banana Pepper Mustard in a bowl.

Preparation
Grate zucchini into a colander with a box grater in the sink, or use a food processor with a shredding attachment. Toss the zucchini with two teaspoons of salt. Let the shredded zucchini sit in a colander over a large bowl for 10 minutes. The salt will draw out the moisture from the zucchini.

After 10 minutes, put the grated zucchini in a clean kitchen towel, and squeeze out as much liquid as possible. The more liquid squeezed out, the crispier the fritters will be.

Add the drained zucchini, scallions, parsley, Cherchies® Lem'n Dill Seasoning, egg, cheese, cornmeal, cornstarch, and baking powder to a large bowl. Mix to combine. (To make this dairy-free, omit Parmesan cheese or substitute with vegan parmesan cheese).

Add a thin layer of oil to a pan, and over medium heat, add spoonfuls of the zucchini mixture. Flatten with a spatula and pan-fry until golden brown (3-5 minutes per side). Once the fritters are cooked, remove them from the pan and drain them on a paper towel-lined plate.

Serve with sour cream or **special sauce, garnished with scallions or chives for dipping.

Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).

Mississippi Pot Roast Sandwich Recipe

For all the slow cooker lovers out there, I am sure you would agree that you can never have enough slow cooker recipes.  This flavorful, tender, lip-smacking Mississippi Pot Roast sandwich is one of our family’s newest favorite recipes, and we are confident your family will love it too.

When I first learned about Mississippi Pot Roast online, I was intrigued by the unusual ingredients (beef roast, butter, ranch seasoning, brown gravy, and pepperoncini peppers), so I had to give it a whirl.  I tweaked the ingredients, using homemade ranch seasoning and gravy, and added Cherchies® Hot Banana Pepper Mustard to the mix.  Homemade is always better and healthier, in my opinion, because you can control the ingredients, so I try to make things from scratch whenever I have a chance.

Why is it called Mississippi Roast? “This recipe originated from a home cook who lives in Mississippi. The cook never referred to it as a Mississippi pot roast. She called it a roast. As the recipe became popular among her friends and family, it spread to other parts of the South and eventually reached the internet. The recipe was then coined as ‘Mississippi Roast’ and is still known by that name today”.- dinneratthezoo.com

Let’s face it, everyone needs to take a break from cooking, and slow cookers are the perfect way to create a delicious meal with a few ingredients.  Place the ingredients in your slow cooker, turn it on, walk away, and dinner is ready several hours later.  It is like having an extra kitchen helper, and we can all use a little help now and then.

If you are looking for a tasty new slow cooker recipe, consider adding this one to your meal rotation. The flavors in this dish are amazing!  This recipe is low carb, perfect for feeding crowds, and very versatile. Serve it au jus in some fresh bread with extra gravy for dipping, or over mashed potatoes, rice, cauliflower rice, polenta, whatever your heart desires.  You will not be disappointed.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Homemade Ranch Ingredients

• 1 Tablespoon (Tbsp) coarsely chopped fresh chives (1 teaspoon dried chives)

• 1 teaspoon (tsp) chopped fresh parsley (3/4 teaspoon dried)

• 1 1/2 teaspoon (tsp) Cherchies® Lem'n Dill Seasoning

• 1/4 teaspoon (tsp) Cherchies® Garlic 'n Herbs No-Salt Seasoning

• 1/4 teaspoon (tsp) ground black pepper

Ingredients

• 3-5 lb. chuck roast (boneless or bone-in chuck roast or you could also use pork roast for an amazing pulled pork).

• Homemade Ranch Seasoning (above)

• 1 cup water, plus 1 Tablespoon Minor’s Beef Base (found on Amazon and select grocery stores- could substitute .87 oz. brown gravy packets).

• 1/c cup (1 stick butter), sliced into pieces

• 7-10 pepperoncini peppers (Could substitute jarred banana peppers)

• 1 Tablespoon (Tbsp) Cherchies® Hot Banana Pepper Mustard

• 1/4 cup pepperoncini juice from the jar.

Preparation

In a small bowl, whisk together the ranch seasoning ingredients. Set aside.

To make the beef broth, add 1 Tablespoon Minor’s Beef broth to 1 cup of water. Stir until dissolved and set aside.

Turn a skillet on medium-high. Sear all sides of the roast. (When I am short of time, I skip this step).

Add the roast to a large slow cooker (crockpot, Instapot, etc.) Sprinkle the ranch seasoning over the roast. Top the meat with butter chunks, pepperoncini, and Cherchies® Hot Banana Pepper Mustard.

Carefully pour the pepperoncini juice and the beef broth over the roast. Cover. Cook for 4-5 hours on high or 7-8 hours on low, or until the meat easily shreds with two forks.

Note: To serve as sandwiches, grab fresh rolls, cheese (we used American), and pour extra juice into a small bowl to dip the sandwich into (similar to a French Dip Sandwich). You can easily serve this over mashed potatoes, creamy polenta, cauliflower rice, or rice.

Enjoy!

Mississippi Pot Roast Recipe