Pressed Cubano with Bacon

After preparing a sandwich from Cooking Light Magazine, I made a few twists to create this recipe.

1 teaspoon extra-virgin olive oil
1 garlic clove
1 loaf Hawaiian loaf of bread
1 Tablespoons yellow mustard
8 ~ 1/2 ounce slices reduced-fat Swiss cheese
4 cooked and halved bacon slices
12 dill pickle slices
6 ounces thinly sliced low-salt ham
2 ounces thinly sliced roasted turkey breast

1. Using a chef's knife and cutting board, press the garlic into a paste. 
2. In a small bowl, combine the garlic paste with the olive oil.  Set aside.
3. Thinly slice 8 pieces of bread from the Hawaiian loaf.  Spread mustard on 4 of the slices.
4. Place 1 cheese slice, 2 bacon halves, and 3 pickles slices on top of the mustard.  Next, divide the ham and turkey evenly and place on top of pickle slices; top each serving with 1 cheese slice and slice of bread.
5. Brush garlic oil evenly over the outside of the sandwich.
6. Heat a large nonstick skillet over medium heat.  Add two sandwiches to the pan.  Place a heavy cast iron skillet on top of the sandwiches and press gently to flatten.  Cook sandwich on each side until the cheese melts and the bread is lightly browned.  Repeat with remaining sandwiches.

(4 servings)

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