Cubano-Style Paninis
with Monterey Jack Cheese
A twist on the old ham and cheese this panini is serving up serious savoury flavour with melted Monterey jack cheese and your choice of charcuterie. Sliced pickle and a thick layer of dijonnaise round out this delicious lunchtime meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Charcuterie Trio
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
90 mL
Dill Pickle, sliced
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Egg, Gluten, Fish)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Sesame, Soy, Crustaceans, Wheat, Milk, Sulphites, Gluten, Fish, Mustard)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil.
- Drain, then roughly chop pickles.
- Combine mayo and dijon in a small bowl. Season with salt and pepper, then stir to combine.
- Divide mustard mayo between bottom buns. Layer 3-4 pieces of your favourite charcuterie meat over top. (NOTE: Save remaining charcuterie for a future creation.)
- Divide pickles over top, then sprinkle with cheese. Close with top half.
- Transfer paninis to a lined baking sheet. Place another large baking sheet over top of the paninis and press down firmly to secure (NOTE: You can place a heavy pot or saucepan on the top baking sheet to help weigh it down.)
- Bake in the middle of the oven until golden-brown and cheese has melted, 4-5 min.
- If using, place paninis into the sandwich press and close. Grill until golden-brown and cheese has melted, 3-5 min.
- Remove paninis from the oven and halve.
- Divide cubano-style paninis between plates.
