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

1. Fry onion over medium heat in melted butter and oil until softened. 
2. Increase heat and add rum, if using. Cook until evaporated, about 15 minutes.
3. Smear half the bread with mustard.
4. Top slices with beef, cheese, gherkin and fried onion. 
5. Sandwich together with remaining slices.
6. Toast sandwiches in a hot non-stick pan (or even over the braai) until cheese has melted, turning frequently. 
7. Serve warm.

By: Lichelle May
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

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