Grilled Cubanos + 3 Easy Dips
 
 
Makes 4 servings
Ingredients
Grilled Cubanos:
  • 8 sweet Hawaiian rolls (homemade or store-bought), sliced in half horizontally
  • 4 tablespoons grainy Dijon mustard
  • 8 (1 oz.) slices Swiss cheese, cut in half
  • 8 strips bacon, cooked
  • 8 slices dill pickle
  • 4 tablespoons chopped fresh cilantro
  • 8 ounces thinly sliced roasted turkey breast
  • coconut oil, for grilling
Guasacaca:
  • 1 large avocado, peeled, pitted and quartered
  • ½ small yellow onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 serrano pepper, halved, seeded and roughly chopped
  • 2 tablespoons white wine vinegar or rice vinegar
  • juice of 1 lime
  • 1½ cups fresh cilantro, stems removed
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper, to taste
Black bean dip:
  • 1 15 oz. can black beans, rinsed and drained
  • ¼ cup diced yellow onion
  • 1 garlic clove, minced
  • ½ fresh jalapeño, halved, seeded and roughly chopped
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
Salsa fresca:
  • 4 tomatoes, seeded and finely diced
  • ¼ small red onion, finely diced
  • 3 garlic cloves, minced
  • 1 small fresh jalapeño, very finely diced (remove seeds for a milder salsa)
  • juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • corn tortilla chips, for serving
Instructions
Make the grilled cubanos:
  1. Spread cut sides of rolls with mustard.
  2. Place ½ slice cheese, 1 strip bacon (cut in half to fit) and 1 slice pickle (cut in half to fit) on bottom half of each roll. Then top each with cilantro, turkey, ½ slice cheese and top half of roll.
  3. Brush coconut oil on outside of rolls.
  4. Heat a grill pan over medium heat. Add 2-3 sandwiches to pan. Place a heavy fry pan on top of sandwiches and press gently to flatten. Cook for about 3 minutes on each side, leaving fry pan on sandwiches while they cook, until grill marks appear and bread is toasted. Repeat with remaining sandwiches. Let cool slightly and cut each sandwich in half diagonally.
Make the guasacaca:
  1. Place avocado, onion, garlic, serrano pepper, vinegar and lime juice in a food processor and purée until smooth. Add cilantro and olive oil and continue to purée until smooth. Add salt and pepper to taste.
Make the black bean dip:
  1. Combine all ingredients in a food processor and purée until smooth. Taste and add additional salt and pepper as needed.
Make the salsa fresca:
  1. In a medium bowl, combine all ingredients and toss gently. Let stand for 15 minutes before serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/grilled-cubanos-3-easy-dips/