Cuban Sandwich

Description: A grilled or griddled sandwichfrom the 1930’s. Mustard adds a punch to the flavor to this classic “Cuban Sandwich” with a lot of history. The story goes factory workers in the sugar mills & cigar factories could eat quickly as eateries were set up in the factories, cost, about 6 cents each! Tostones go well w/this sandwich.



Kaiser Bun or for a twist try Challah bread    1 loaf   Sliced horiziontal


Mustard – prepared     as needed


Baked Ham     8 oz     sliced thin


Roast Pork      8 oz     sliced thin


Dill pickles      8/10 each         sliced thin


Swiss cheese   8 oz     sliced thin


Salt & Pepper  to taste


Olive oil or melted butter, or a blend of each. as needed on the grill & sandwich

Spread a thin layer of mustard on top & bottom halves of bread.

Arrange ham, pork, swiss & pickle slices evenly over the bottom half.

Season w/ S&P.

Cover with the top half, into 4 equal portions.

Using a sandwich press, Panini grill, waffle iron, place sandwichs in the middle, close grill or griddle press untill the cheese is melted & the loaf has a golden brown appearence, remove from iron, cut each sandwich in half.

Serve each sandwich with Plantains & extra mustard for dipping.

Salt-Crusted Shrimp




Grated zest 
and juice of 
2 lemons
1/2 cup water
2 pounds 
sea salt
1 pounds 
In a bowl, mix together the lemon, 
water, and salt. Spread a layer of the 
mixture in a baking dish and arrange 
shrimp on top. Cover with the rest 
of the mixture and pat down
Preheat oven to 475 degrees and 
bake for 15 minutes, or until the 
salt crust is hard and golden. Crack 
crust and remove shrimp.
Roasted Chipotle,lime, Aioli would be a perfect dipping sauce for these shrimp.

Salmon With Sweet Mustard Sauce



  • 2 salmon fillets , approx 150g
  • 2 tbsp vegetable oil
  •  salt and pepper
  • for the sauce:
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 4 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 1 tbsp olive oil
  1. Preheat the oven to 300f

  2.  Make the sauce

    Spoon the Dijon mustard into a bowl. Add the whole grain mustard, honey, soy sauce, black pepper and the olive oil. Mix it all together well with a whisk and set it aside.

  3. Sear the salmon

    Season the salmon with salt and with pepper on both sides.
    Heat the frying pan over a medium high heat and add a little oil. Place the fillets into the frying pan, flesh side down. Sear them on one side for about a minute. Flip them over to the other side with your spatula, skin side down in preparation for roasting in the oven.

  4. Roast the salmon

    Place the frying pan into the centre of the preheated oven. Remove the fillets when they have turned a pinkish colour. Use your finger as a test to see if they are done. They need to be firm to the touch, but still soft and springy on the inside. Let them rest for another minute in the pan before serving.

  5.  Garnish and serve

    Serve both fillets onto a plate. Drizzle some of the mustard sauce over it.

By Kerri-Ann Jennings, M.S., R.D. | EatingWell 

Cast-iron skillets may seem like an old-fashioned choice in the kitchen. But this dependable cookware is a must in the modern kitchen. Cast-iron skillets conduct heat beautifully, go from stovetop to oven with no problem and last for decades. (In fact, my most highly prized piece of cookware is a canary-yellow, enamel-coated cast-iron paella pan from the 1960s that I scored at a stoop sale for $5.) As a registered dietitian and associate nutrition editor of EatingWell Magazine, I also know that there are some great health reasons to cook with cast iron.

17 Healthy Recipes for Cast Iron Skillets

1. You can cook with less oil when you use a cast-iron pan.
That lovely sheen on cast-iron cookware is the sign of a well-seasoned pan, which renders it virtually nonstick. The health bonus, of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast-iron. To season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half inch of cooking oil, then heat until the oil starts to smoke. Carefully pour the salt and oil into a bowl, then use a ball of paper towels to rub the inside of the pan until it is smooth. To clean cast iron, never use soap. Simply scrub your skillet with a stiff brush and hot water and dry it completely.

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2. Cast iron is a chemical-free alternative to nonstick pans.
Another benefit to using cast-iron pans in place of nonstick pans is that you avoid the harmful chemicals that are found in nonstick pans. The repellent coating that keeps food from sticking to nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer, developmental problems and, according to one 2011 study in the Journal of Clinical Endocrinology & Metabolism, early menopause. PFCs get released—and inhaled—from nonstick pans in the form of fumes when pans are heated on high heat. Likewise, we can ingest them when the surface of the pan gets scratched. Both regular and ceramic-coated cast-iron pans are great alternatives to nonstick pans for this reason.

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3. Cooking with cast iron fortifies your food with iron.
While cast iron doesn’t leach chemicals, it can leach some iron into your food…and that’s a good thing. Iron deficiency is fairly common worldwide, especially among women. In fact, 10% of American women are iron-deficient. Cooking food, especially something acidic like tomato sauce in a cast-iron skillet can increase iron content, by as much as 20 times.