Cubano-Style Sandwich With Potato Crisps and Dill Cucumber
Tuck into a sun-kissed Cuban classic. You'll build your sandwich with garlic butter, tangy pickled cucumber, prosciutto and sharp cheddar. Pan-fry your stuffed ciabatta till melty and serve up with homemade potato crisps.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Salt, Pepper, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Slice your cucumber lengthways finely
Chop your dill finely
Add the sliced cucumber and chopped dill to a bowl with your cider vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and give everything a good mix up, then set aside to pickle – this is your quick-pickled dill cucumber
Slice your potatoes (skins on) into thin discs
Add the potato discs to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your potato crisps
Peel and finely chop (or grate) your garlic
Combine the chopped garlic with a knob of butter in a small bowl and mix it all together – this is your garlic butter
Tip: If your butter is not soft then microwave for a few secs or until soft to the touch but not melted!
Grate your cheddar cheese
Drain the quick-pickled dill cucumber, reserving the pickling liquid
Slice your ciabatta[s] in half
Spread the garlic butter evenly between the insides of the ciabatta[s]
Sandwich the drained cucumber, mustard ketchup, sliced prosciutto and grated cheese between the ciabatta[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the filled ciabatta[s] and press down very firmly with a spatula
Cook for 3-4 min on each side or until the bread is golden and the cheese has melted – this is your Cubano-style sandwich
Chop your tomato[es] roughly
Wash your salad, then pat it dry with kitchen paper
Toss the chopped tomato and the salad in a bowl – this is your salad
Slice the Cubano-style sandwich in half on the diagonal and serve with the potato crisps and salad to the side
Drizzle a little olive oil and reserved pickling liquid over the salad
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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