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My New Favorite Sandwich: Cuban Sliders

This was this afternoon’s football fare. Yes. I know they’re ugly and messy. But they’re also delicious! I don’t want to mislead you. These were fabulous in large part to the homemade garlic-pepper-dill pickles you see below. But if you didn’t have the foresight to can your own pickles in preparation for this recipe, I don’t think anyone will complain if you use another type of pickle. But come next August, let’s talk about canning your own.

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Plop the tops over all.

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Pour the buttery concoction over the top.

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Cover with foil and bake 20 minutes @ 350. When the timer dings, remove the foil and bake another 15 minutes.

Perfection …

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Dish up. We don’t care that it’s messy … we really don’t.

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My New Favorite Sandwich: Cuban Sliders

Ingredients

  • slider buns (I got mine from WalMart)
  • sliced ham (one 8 oz pkg should be enough)
  • sliced Swiss cheese (8 oz)
  • your favorite dill pickle, sliced in rounds
  • 1 stick of butter
  • garlic powder
  • 3 TBSP minced onions
  • 2 TBSP Dijon mustard

Instructions

  1. Lay the slider bottoms in a big-enough pan.
  2. Top with shredded ham slices (just shred them to fit each bun. You can skip this step, but then you'll need to cut through the ham when you divvy these up.)
  3. Top with Swiss cheese and pickle slices.
  4. Top with ... well, tops.
  5. Melt butter; add minced onions
  6. Add garlic powder (1 TBSP or so)
  7. Add about 2 TBSP Dijon mustard. Stir well.
  8. Pour over tops of sandwiches.
  9. Cover with foil and bake 20 minutes @ 350.
  10. Remove foil and bake another 15 minutes.
http://twigandfeather.com/recipe-view/recipe-post-8-2/

 

Ingredients

2 small red beets (about 4 oz.)
3 tbsp. olive oil
1 tbsp. whole coriander seeds
2 cups loosely packed cilantro leaves, plus more to garnish
1 cup loosely packed mint leaves
1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons brown sugar
1/2 cup 35% cream

Instructions

1
Spray a small saute pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.
2
Microwave, uncovered, on high for 1 minute. Remove mug and stir. Cook for an additional 1 minute, or until eggs are completely set! Remove from microwave.
3
Spray a small saut pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.
4
Heat the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.
5
Mix in the flour and brown sugar. Mix well and cook for 1 more minute.
6
Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.
7
Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.

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