1 loaf Cuban bread (Italian or French bread may be substituted)
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pount roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced
Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwichese with the top halve of bread. Cut into 4 sandwiches. In a heavy pan, spray cooking spray and using another pot as a press, over medium-high heat, press down on sandwiches to flatter. Flip once. Sandwiches are done when, flat, outside is flatten and golden, and cheese is melted. (If you have a flat press, you can easy do this step.)
*Sunday night, I cooked a self-basting pork roast on 250 for about three hours when internal temp reached 165 degree. Tonight, I thin sliced the roast for the sandwiches.
Black Bean and Salsa Soup
2 (15 ounce ) cans black beans, drained and rinsed
1-1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium high heat until thoroughly heated. Ladle soup into individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.