Sandwiches: Cubano Sandwiches and Portabella Pockets

Cubano Sandwiches
Ingredients:
1 tsp. Extra Virgin Olive Oil
1 garlic clove, minced
4-Kings Hawaiian Sandwich rolls, sliced in half horizontally
2 Tbsp. Yellow mustard
8-1/2 oz slices cheese of choice, American, pepper jack, Swiss
4 slices of bacon, cooked and halved
12 dill pickle slices
2 tsp. Minced fresh cilantro or fresh parsley
6 oz. thinly sliced ham
4 oz. thinly sliced turkey breast
banana peppers, optional
Combine oil with garlic.

Spread cut sides of roll evenly with mustard.
Place one cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 tsp.of the minced cilantro or parsley on bottom half of roll.
Divide Ham and turkey evenly among bottom halves of rolls;
top each serving with 1 cheese slice and top half of roll.
Brush garlic oil evenly over outside of rolls.
Heat a large nonstick skillet over medium heat.
Add 2 sandwiches to the pan.
Place a cast iron skillet or heavy skillet on top of sandwiches, and press gently to flatten.
Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Repeat with remaining sandwiches.
Cut each sandwich into quarters.

NOTE: The Garlic oil gives these sandwiches a crisp, flavorful crust.
Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles and mustard.
Serve with banana peppers.

Portabella Pockets
Ingredients:
1/4 cup water
3 Tbsp. Lime juice
2 Tbsp. Canola oil
1 Tbsp. Italian Seasoning
1 tsp. Dried minced garlic
1/4 t. celery salt
1/4 t. cumin
1/4 t. ground nutmeg
1/4 t. black pepper
1/8 t. cayenne pepper

1 pound sliced baby portabella mushrooms
1 each medium yellow and red bell pepper, thinly sliced
1 medium red onion, thinly sliced
2 small zucchinis, cut into 1/4 inch slices
1 cup (4 oz) Mexican Blend shredded cheese
8- 6 inch wheat pita breads, halved

In a large resealable plastic bag, combine first 11 marinade ingredients.
Add the mushrooms, peppers, onion and zucchini; seal bag and turn to coat.
Refrigerate for at least 8 hours or overnight, the longer the more flavor.
In a large nonstick skillet coated with nonstick cooking spray, cook and stir vegetable mixture over medium-high heat or until crisp tender.
Stir in cheese; cook 2-3 more minutes until cheese is melted.
Stuff each pita half with 1/2 cup of the vegetable mixture.

NOTE: Great vegetarian sandwich.
Vegetables can also be grilled in a grill basket; transfer grilled veggies to a bowl and toss with shredded cheese and then stuff pitas.