Next-level sarmies so good they work as a quick dinner. Barely crack a sweat making the onions, then store-bought bread and meat do the rest.
Cubano sandwich with rum onions
Ingredients
2 onions, sliced
Knob butter
Glug oil
¼ cup rum (optional)
16 slices ciabatta
¼ cup Dijon mustard
24 slices roast beef (Gypsy ham slices work well, too)
16 slices emmental
4 gherkins, thinly sliced
Method
- Fry onion over medium heat in melted butter and oil until softened.
- Increase heat and add rum, if using. Cook until evaporated, about 15 minutes.
- Smear half the bread with mustard.
- Top slices with beef, cheese, gherkin and fried onion.
- Sandwich together with remaining slices.
- Toast sandwiches in a hot non-stick pan (or even over the braai) until cheese has melted, turning frequently.
- Serve warm.
By: Lichelle May
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine
Also read: Southern chicken biscuit sandwich
