(ON) Cubano-Style Paninis
with Monterey Jack Cheese
A twist on the old ham and cheese this panini is serving up serious savoury flavour with melted Monterey jack cheese and your choice of charcuterie. Sliced pickle and a thick layer of dijonnaise round out this delicious lunchtime meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Charcuterie Trio
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
90 mL
Dill Pickle, sliced
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil.
- Drain, then roughly chop pickles.
- Combine mayo and dijon in a small bowl. Season with salt and pepper, then stir to combine.
- Divide mustard mayo between bottom buns. Layer 3-4 pieces of your favourite charcuterie meat over top. (NOTE: Save remaining charcuterie for a future creation.)
- Divide pickles over top, then sprinkle with cheese. Close with top half.
- Transfer paninis to a lined baking sheet. Place another large baking sheet over top of the paninis and press down firmly to secure (NOTE: You can place a heavy pot or saucepan on the top baking sheet to help weigh it down.)
- Bake in the middle of the oven until golden-brown and cheese has melted, 4-5 min.
- If using, place paninis into the sandwich press and close. Grill until golden-brown and cheese has melted, 3-5 min.
- Remove paninis from the oven and halve.
- Divide cubano-style paninis between plates.
