Cold Cuban Sandwiches

Ingredients:

1 lb Pork Sirloin or Tenderloin, thinly sliced

1 cup (8oz) Italian salad dressing

8 oz Deli Sliced Ham

1 Banana, thinly sliced

32 Dill Pickle slices (8 per sandwich)

4 Tbs Mayonnaise

4 tsp Yellow Mustard

4 Submarine rolls

1 Tbs Vegetable Oil

Directions:

Thinly slice the pork and place it in a small bowl with a lid. Add the Italian salad dressing. Allow to marinate for at least 4 hours.

Heat a large skillet over medium heat with vegetable oil. Remove the pork from the marinade and add to the pan. Saute until cooked through, about 5 minutes - do not overcook. Place in food storage container and refrigerate at least 1 hour before serving.

To assemble the sandwich, start by slicing the rolls in half lengthwise. Remove some of the bread from the inside of each half - creating a dish that will hold all the sandwich fixin's (save the bread you remove for bread crumbs). Spread 1 Tbs mayonnaise and 1 tsp mustard on the bottom half of the rolls. Next add a single layer (about 16 slices) of banana on top of the mayo and mustard. Then add a single layer (about 8 slices) of pickles on top of the bananas. Pile on 1/4 of the pork. Finish by placing 4 slices of ham on top of the pork. Add top half of the roll.

Serves 4

To see what I spent on this recipe and to read the story behind it, visit my other blog here.

Ham with Pepperjack and Appleslaw Sandwich

Ingredients:

4 large Hamburger Buns
9 oz Deli Sliced Ham
4 oz Pepper jack cheese
2 cups Cole slaw mix
1 medium apple
1 green onion, thinly sliced
1/4 cup mayonnaise
1 Tbs sugar
1 Tbs apple cider vinegar
salt & pepper
1 Tbs Dijon mustard
2 Tbs Honey

Directions:

In a small mixing bowl, combine mayonnaise, sugar, vinegar and salt & pepper to taste. Stir in the Cole slaw mix. Grate the apple into the bowl. Add the green onion. Stir all together and let sit in the fridge while you prepare the rest of the recipe.

Combine the Dijon mustard and honey, mix well and set aside.

Pre-heat the broiler. Place the buns cut side up on a sheet pan. Toast the buns under the broiler until golden brown (1-2 minutes). Remove from oven, take top buns off the sheet pan. Divide the ham between the 4 sandwiches, piling it on the bottom bun. Add 1 oz of pepper jack cheese to each sandwich, on top of the ham. Return to the broiler and broil until cheese is melted (1-2 minutes). Remove from oven.

Spread the honey mustard onto the top bun. Place 1/4 of the Apple slaw mix on top of the ham and cheese for each sandwich. Top with bun.


Serves 4

To see what I spent on this recipe, visit my other blog here.

Waffle Breakfast Sandwich

Ingredients:

2 Frozen Kashi 7 grain waffles

1 oz sliced Sharp Cheddar Cheese

1 Egg

4 slices of deli Ham

1/2 Tbs Butter

1 Tbs Maple Syrup

salt and pepper

Directions:

Toast waffles until crisp (making them crisp will help prevent them from getting soggy while you enjoy your sandwich)

Melt butter in small skillet, add egg and sat and pepper to taste. Cook egg to desired doneness. Add cheese while still cooking and cover to help it melt.

Place egg w/ cheese, and ham on bottom waffle. drizzle with syrup and top with second waffle.

Serves 1

To see how I made this recipe frugally, see the post on my other blog here.