SANDWICH RECIPES: Cubano Sandwich . . . Croque Madame

Cubano Sandwich

1 10-ounce baguette

2 tablespoons Dijon mustard

4 ounces sliced Swiss cheese (reduced fat, if desired)

8 ounces sliced pork

6 long dill pickle slices

1 tablespoon olive oil

Split the bread horizontally. Spread the mustard over both cut surfaces. Place a layer of cheese on the bottom half; top with the pork, pickles and a second layer of cheese. Close the sandwich and brush the outside surfaces (top and bottom) with olive oil. Cut into 4 even lengths.

Heat a large, nonstick skillet over medium high and add sandwiches. Place a heavy skillet (such as cast iron) on top of sandwiches and cook until the undersides are golden and the cheese begins to melt, 2 to 3 minutes. Turn the sandwiches and repeat, again weighting the sandwiches with the heavy skillet, and cook until the cheese is melted, another 2 to 3 minutes. Serve immediately.

Yield: Serves 4.

Note: Serve with a salad and/or steamed vegetable.

Croque-Madame

¼ cup (½ stick) butter

12 slices sandwich bread

12 slices ham

Prepared bechamel sauce (recipe follows)

6 slices Swiss cheese, diced

2 cups shredded mozzarella cheese

Salt and pepper

6 eggs, fried sunny side up

Heat the oven to 350 degrees.

Butter 6 slices of bread. Top each slice of bread with 2 slices of ham, then divide the bechamel sauce evenly between the sandwiches, spreading it over the ham. Top each of the sandwiches with a second slice of bread.

In a small bowl, toss together the diced Swiss cheese and the mozzarella. Season the mixture with ¼ teaspoon salt and a few grinds of pepper, or to taste.

Divide the cheese mixture evenly between the sandwiches, mounding it on top of each sandwich.

Place the sandwiches on a baking sheet and bake until the cheese is melted, 5 to 8 minutes, depending on the oven. This may need to be done in more than 1 batch.

Top each sandwich with a fried egg and serve immediately.

Yield: Serves 6.

Approximate nutritional analysis per sandwich: 699 calories, 38 grams protein, 40 grams carbohydrates, 1 gram fiber, 43 grams fat (23 grams saturated), 334 milligrams cholesterol, 8 grams sugar, 1,660 milligrams sodium.

Bechamel Sauce

2 cups milk

¼ cup (½ stick) butter

1/3 cup plus 1½ tablespoons flour

Salt and pepper

Pinch nutmeg

In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.

Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.

Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with ½ teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled.

Yield: 2 cups sauce.

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