Cuban Sandwiches with Cornichon Pesto
8 slices Sara Lee bread
1/2 cup cornichon pesto (recipe follows)
8 slices Sara Less Swiss cheese
8 slices Hillshire Farm smoked ham
8 slices Hillshire Farm oven roasted turkey breast
1/4 cup spicy brown mustard or creole mustard
4 Tablespoons butter or margarine, softened
Preheat panini press or indoor hinged grill to MEDIUM.
Lay out four slices of bread. Divide cornichon pesto into four even portions and spread over the slices of bread. Top with 1 cheese slice, 2 ham slices, and 2 turkey slices. Top with remaining cheese. Spread remaining slices of bread with mustard, and place mustard-side down onto the sandwich.
Spread the top of each sandwich with 1/2 Tablespoon butter. Place sandwiches, butter side down, onto the panini press. Spread the top of each sandwich with remaining butter and close the panini press. Cook until bread is golden brown and cheese melts, about 8-10 minutes. Cut in half; serve.
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 cup cornichons, drained and chopped
1 teaspoon capers in vinegar, drained and chopped
Dash of lemon juice
Cornichons are sour crisp pickles made from tiny gherkin cucumbers. They often accompany pâtés and cold meats in French cuisine. Here, we use gherkins as a basis for an untraditional pesto that adds the right hint of tang to our Cuban sandwiches.
Using a food processor, mix all the ingredients using the “pulse” setting. Thin with warm water, if desired.