Cuban sandwiches, lhj
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 1 | Canned chipotle chile in adobo; minced* | |
| 2 | Long loaves French bread; split | |
| ½ | pounds | Baked ham; thinly sliced |
| ¼ | cup | Thinly sliced red onion |
| ½ | pounds | Muenster cheese; thinly sliced |
| Green onions; for garnish | ||
Directions
1. Heat oven to 350°F. Combine mayonnaise and chipotle in cup. Spread over cut sides of bread. Cover one half of each loaf with ham, then onion. Top with cheese. Replace tops of bread.
2. Wrap loaves in foil. (Refrigerate up to 4 hours.) Bake 10 minutes. Cut into 2-inch pieces; garnish with green onions. Makes about 24 mini sandwiches.
*Chipotle chiles in adobo are available from Mo’Hotta Mo’Betta (800-462-3220) and in Hispanic markets.
Prep time: 15 minutes Baking time: 10 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : The chipotle in adobo--a smoked jalapeño chile in a spicy marinade--adds a wonderful flavor to everybody’s favorite sandwich: ham.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997