The Classic Cuban Sandwich has become the thing of culinary legends leaving Americans and Cubans less wanting from the long time embargo for silly things like cigars! Paired with a Black Bean soup, lunch or dinner never looked so good. The only things lacking is the sound of steel drums, the cool salty breeze of the ocean and the clacking of dominoes on the cafe table for the total Cuban experience!

Classic Cuban Sandwich

1 Loaf Cuban bread (Italian or French bread may be substituted).

1/2 lb. baked ham, thinly sliced

1/2 lb.pork roast, thinly sliced

6 thin pickles (zesty or spicy preferred).

1/2 lbs Swiss cheese thinly sliced

Gourmet mustard or Chipotle mustard.

Cut about a 6 to 8 inch piece of bread, then half it horizontally. Add one layer of ham, one layer of pork roast, one layer of cheese and then one layer of pickles. Add gourmet mustard ( or for a special kick try chipotle mustard). Spray the bottom of the sandwich with butter no-stick spray. Place sandwich in a large pan over medium heat, press sandwich down with a large skillet or pan to 1/4 it's original size. After 2 to 3 minutes flip it over after spraying the top with butter spray, press down again with the skillet or pan.

Black Bean Soup

3TBS. olive oil

1TBS.minced garlic

1/2 cup onion, diced

1/2 cup carrot, diced

1/2 cup celery, diced

1/4 cup fresh cilantro minced

3 cans of black beans (45oz. total)

1 can Rotel diced tomatoes &green chiles 28 oz. extra spicy

2 cans 20 oz. chicken broth

1 teaspoon pepper

2 teaspoons salt

1 ham bone with about 1/2 lb. of meat ( or 1/2 lb. baked ham)

In a pan add 3 tablespoons olive oil, over medium heat sautee the onions, celery, carrots and minced garlic. When the onions become transparent add all of the ingredients (except one can of beans) to a crock pot set on medium heat or a dutch oven set to simmer. When meat comes off the bone or meat comes apart , pull out bone and add remaining can of beans and cook for one additional hour. Add additional chicken broth if needed.

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