lunch

Grilled Cuban Sandwich Recipe

April 17, 2026lunch, leftovers, grilling, Slow Cooker Recipes, entreesSheri SpalloneComment

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Servings: 1

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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!

Thanks for stopping by 🙂 Come back again for more family-tested recipes, entertaining ideas, and cooking tips featuring our favorite Cherchies® gourmet products.

“ 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!

‘

Yum

Strips of Roasted Pork Recipe

April 2, 2026appetizers, entrees, lunchSheri SpalloneComment

Prep Time: 10 minutes (Plus marinade overnight)

Cook Time: 1 1/2 hours

Difficulty: Easy

Serves: 6-8

Ingredients

1⁄2 cup Cherchies® Brush 'n Broil Sauce
1/4 cup bourbon
3 TBSP. Honey
3 lbs. pork tenderloin

Preparation
Combine the first three ingredients, then pour over the pork tenderloin in a shallow glass dish. Cover and refrigerate meat overnight, turning at least once.

Place meat in a shallow dish or on a rack, and bake at 300° for about 1 1/2 hours, occasionally basting with the marinade.

Allow meat to cool, then cut into thin slices about / an inch thick. Cut slices into strips and arrange them on a bed of lettuce. You can also serve this as an appetizer with toothpicks.

Yum

Mini Salmon Cakes Recipe

March 13, 2026appetizers, leftovers, gluten free, lunchSheri SpalloneComment

Looking for an easy recipe that feels a little special? These Mini Salmon Cakes are just the thing. They’re tender on the inside, lightly golden on the outside, and full of bright, savory flavor. Whether you’re planning a casual lunch, setting out appetizers for guests, or stocking the freezer with something delicious for later, this is one of those recipes you’ll be glad to have on hand.

Made with salmon, onion, pepper, parsley, breadcrumbs, and a blend of Dijon mustard and Cherchies® Champagne Mustard, these mini salmon cakes come together with simple ingredients and big flavor. They’re finished with a creamy Lime Aioli made with garlic, fresh lime juice, and Cherchies® Chardonnay Lime & Cilantro Seasoning for a bright, zesty finish that pairs perfectly with the salmon.

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One of the best things about this recipe is its flexibility. You can make it with fresh salmon fillet or canned salmon, prep the cakes ahead of time, freeze them for later, and bake or air fry them when you’re ready to serve. They’re easy enough for a weeknight and just right for entertaining too.

However you serve them, these Mini Salmon Cakes with Lime Aioli are an easy, flavorful recipe to keep on repeat. Thanks for stopping by! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using our favorite Cherchies® gourmet products.

Salmon Cake Ingredients

2 lb fresh salmon fillet (or use canned wild-caught salmon, drained and flaked)
1 Tablespoon olive oil
¼ cup finely chopped red or green bell pepper (optional — for added crunch & color)
1 small onion, finely diced
2–3 TBSP chopped fresh parsley
1 large egg (or 2 egg whites), beaten
3 TBSP mayonnaise or Greek yogurt (*See Note)
2 Tablespoons Dijon mustard
2 Tablespoons Cherchies® Champagne Mustard
⅔ cup breadcrumbs (*See Note)
2 Tablespoons lime juice (plus zest, if you like more limey brightness)
½ tsp smoked paprika
Salt and freshly cracked black pepper, to taste
Olive oil (if pan-frying) or simply a parchment-lined baking sheet (if baking)

Spicy Lime Aioli Ingredients

½ cup Mayo (Greek yogurt. *See dairy-free option in notes)
1–2 TBSP fresh lime juice (adjust to taste)
1 clove of garlic, finely minced
1/4 tsp. Cherchies® Chardonnay Lime & Cilantro Seasoning
Pepper to taste

Preparation

Preheat oven to 400°F (or heat a skillet with a bit of olive oil if frying). If using fresh salmon: bake until cooked, then flake. If using canned, drain and flake. Allow salmon to cool.

While the salmon cooks, sauté the onion and green pepper in a skillet over medium heat until the onion is translucent and the peppers are softened. Remove from heat and cool. (Forgot to photograph the onions and peppers this time. Sometimes we omit the peppers based on what we have at the moment.)

In a large bowl, combine flaked salmon, cooled onion and peppers, parsley, breadcrumbs, mayo, mustard, egg, lime juice & zest, paprika, salt, and pepper. Mix gently but thoroughly — you want a cohesive mixture that holds together when pressed.

Form into small balls (or mini-cakes), about 1 inch wide. (If mixture feels too loose, chill for 15–20 min or add a bit more binder (bread crumbs/almond flour). We used a small cookie dough scooper to keep the cake size uniform and then rolled them into balls. Bake on a parchment-lined sheet for 15–20 min until golden and firm.

Meanwhile, whisk together the dip ingredients (mayo, lime juice, garlic, Cherchies® Chardonnay Lime & Cilantro Seasoning, pepper).

Serve the salmon cakes warm with the spicy lime aioli on the side, and lime (or lemon) wedges for extra brightness.

Enjoy!

Why You’ll Love These Mini Salmon Cakes

These mini salmon cakes are:

easy to make ahead
freezer-friendly
perfect for appetizers or light meals
easy to make gluten-free or lower-carb
delicious baked or air-fried

The combination of Cherchies® Champagne Mustard in the salmon cakes and Cherchies® Chardonnay Lime & Cilantro Seasoning in the aioli adds just the right balance of tangy, fresh flavor without overpowering the salmon.

Serving Ideas

Serve these Mini Salmon Cakes warm with the Lime Aioli on the side for dipping, or pair them with a simple salad, rice, or roasted vegetables for an easy meal. They also make a great addition to a brunch spread, lunch board, quinoa bowl, or party table.

*A Few Helpful Notes

Fresh salmon works beautifully in this recipe, but canned salmon is a great shortcut if you need one. If using canned salmon, simply drain it well and skip the first baking step.
For a gluten-free or lower-carb option, swap the breadcrumbs for almond meal. And if you like to plan ahead, these mini salmon cakes freeze well, making them a convenient option for busy days or last-minute entertaining.
For a dairy-free option, substitute the Greek Yogurt for dairy-free yogurt.
Substitute lemon juice for the lime juice if you prefer. We often substitute lemons for limes, depending on what we have on hand.
If using an air fryer, cook the cakes at 400 for 8-10 minutes or until golden brown.

Adapted From Taste and See

Yum

Taco Bowl With Cilantro Lime Dressing Recipe

January 28, 2025entrees, leftovers, lunch, partiesSheri SpalloneComment

Prep Time: 15 minutes
Difficulty: Easy

Hello friends. Let's taco 'bout tacos.

Does Taco (Mexican) Night appear regularly on your menu? It does in our home, in one form or another (tacos, enchiladas, fajitas, etc.). If our family had their way, every night would be Mexican/Taco night. So, what do you do when you have ground meat and don't have a stash of taco shells in your pantry and are trying to prepare dinner quickly? Make taco bowls!

Mixing up Taco Night and serving all the ingredients in a bowl can be a nice change and a lot of fun. Plus, just like taco night, with all the possible fixings set out, each person can make their personalized taco bowl to their liking, perfect for entertaining a crowd.

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This recipe starts with taco meat seasoned with Cherchies® Select Grilling Rub & Seasoning Blend. Then, we loaded the bowls with Goya yellow rice (a homemade yellow rice copycat is coming soon) and our favorite fixings, such as homemade refried beans (also coming soon), cheese, fresh green onions, addicting homemade pickled red onions, and a fabulously tangy Cilantro Lime Dressing as the finishing touch.

These bowls offer plenty of substitutions for whatever ingredients you have in your pantry or refrigerator. (See possible substitutions below).

Tacos are a fun and exciting dish to serve at home or any party or gathering. The harmony of flavor and textures is endless. So, mix up your taco (Mexican) night and create flavorful taco bowls instead. You won't be disappointed, and dinner will be ready in a snap!

Thanks for stopping by. :) Comment below if you have any toppings to add. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Here’s how they’re made:

Ingredients

1 lb. ground meat
1-2 Tablespoons Olive oil
1 medium yellow onion, diced
4 1/2 Tablespoons (Tbsp.) Cherchies® Select Grilling Rub & Seasoning Blend
1 Tablespoon (Tbsp.) cornstarch
Yellow rice, cooked according to package directions (we tested with Goya Yellow Rice)
1 can of refried beans, warmed in the microwave or on the stove (recipe for homemade refried beans to come soon)
Pickled Onions (If planning, you may want to make these ahead. They could be made a few hours ahead of your meal and chilled in the refrigerator).
Shredded Cheese (we used a blend of cheddar and Monterey Jack cheeses, freshly shredded)
Sliced green onions
Cilantro Lime Dressing (below)

Cilantro Lime Dressing Ingredients

1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)
1/4 teaspoon (tsp.) ground pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 bunch of cilantro, stems included
2 cloves garlic
1 jalapeno, seeds removed, roughly chopped
1/3 to 1/2 cups half and half
Zest of half a lime
Juice of half a lime

Dressing Preparation

Add all the ingredients to a blender or food processor. Blend for at least a minute on high or until ingredients are combined and the sauce is smooth.

Preparation

Combine Cherchies® Select Grilling Rub & Seasoning Blend and cornstarch for the homemade taco seasoning in a small bowl. Set aside.

Add olive oil and onions to a medium skillet. Cook the onions on medium heat until translucent.

Add your ground meat of choice (we used beef) to the skillet. Cook and stir until the meat is no longer pink.

Once the meat has cooked, add the homemade taco seasoning. Stir until combined. Cook for a few minutes. (**Depending on your meat, you may need to add a little liquid (water or broth), a Tablespoon at a time, until it is the consistency you prefer.

Now, the fun part begins!

Set out your fixings (toppings) and create a flavorful taco bowl! For our taco bowls pictured, we added meat, rice, refried beans, cheese, pickled onions, green onions, and our special homemade Cilantro Lime Sauce. Delicious!

Enjoy!