Monday, February 20, 2012

Dinner Tip

I am so excited that I have dinner planned for tonight! Unfortunately I do not have many pictures, but we are so excited we have a new Panini and Sandwich Press, so I will include pics of it and the ingredients for a delicious panini sandwich we made last night.

Justin has been wanting a panini maker for a long time, so he asked for one for Christmas. His mom found a cute little sandwich press, by Cuisinart, that we have already used several times. It came with a handy little recipe guide. Last night, we had Cuban sandwiches, and they were SO yummy.

It was actually by accident that we came up with two meals. A Cuban sandwich has ham and pork, and the deli sells sliced ham, but not sliced pork. So, since I had two pork tenderloins in the freezer, we thawed and cooked them both. Then we sliced one of them and used it in our sandwiches. We put the other one in the fridge for tonight's dinner. Tonight we are going to have pork tenderloin, potatoes, and salad. So, two healthy dinners, with meal prep only on the first night. This would be a great idea for a weekend. Now that I am back at work, I definitely need some menu help.

Here is the recipe for the Cuban Sandwiches:

Cubano Sandwiches

The GriddlerTM Panini & Sandwich Press lifts high enough to hold even a well-stuffed Cuban Sandwich.

Makes 2 sandwiches

2 Cuban, French, Italian or Portuguese rolls, about 21⁄2 to 3 ounces each

1 tablespoon unsalted butter, softened

1 tablespoon lowfat mayonnaise

1 tablespoon brown deli mustard or Dijon-style mustard

3 ounces thinly sliced ham
3 ounces thinly sliced roast pork
2 ounces light Swiss cheese
4 long sandwich-style slices dill pickle

Preheat the Cuisinart® GriddlerTM Panini & Sand- wich Press while assembling Cubano sand- wiches.

Cut roll horizontally for sandwiches; place on work surface cut sides up. Spread each cut side lightly with butter. Place mayonnaise and mus- tard in a small bowl, stir to blend. Evenly spread mayonnaise/mustard mixture on the cut side of all 4 roll halves. Divide the ham, pork, and Swiss cheese evenly, and use to build sandwiches in that order. Top with pickle slices, then top half of roll.

Arrange the sandwiches evenly spaced on the bottom grill plate. Close applying medium pres- sure and bake for 3 to 5 minutes, until bread is lightly browned and toasty, filling is warmed and cheese is melted. Serve hot

Here is the recipe for the pork:
preheat oven to 425
sprinkle 1/4 tsp garlic salt on pork tenderloin
cook 20 minutes
while cooking, mix 2 Tbsp Italian dressing (I like Good Seasons) and 1 Tbsp honey
remove tenderloin from oven and brush with dressing and honey
cook an additional 15-20 minutes or until done

The potatoes are a new recipe, so I will have to let you know how they are after we eat them. I wanted to try making a dill dressing for our salad tonight, so I decided to make a potato dish with dill. We'll see! :)

Garlic Dill Potatoes

I am looking for more ideas for meals where there is prep one night to allow for two meals. I don't mind making large meals and having leftovers, but it is a lot more fun to prepare one meat and use it in two different ways. Justin is especially appreciative when I can find recipes like these because he is not a huge fan of leftovers!

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