Tex-Mex Cuban | Oroweat

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8 slices Oroweat® Organic Quinoa and Sunflower Seeds Loaf
4 tsp (20 mL) grainy mustard
8 slices Monterey Jack cheese
8 slices deli ham
1/4 cup (60 mL) pickled jalapeño slices, drained well
4 tsp (20 mL) butter, at room temperature

Spread mustard over 4 slices of bread. Top each with 1 slice cheese, ham, pickled jalapeños and another cheese slice; cap with remaining bread. Butter outside slices of bread.
Preheat large skillet set over medium-low heat; cook sandwiches, in batches if needed, for 2 to 3 minutes per side or until bread is golden brown and cheese melts. To serve, cut each sandwich in half.

TIPS: Serve with salsa and guacamole if desired.

Ingredients

8 slices Oroweat® Organic Quinoa and Sunflower Seeds Loaf
4 tsp (20 mL) grainy mustard
8 slices Monterey Jack cheese
8 slices deli ham
1/4 cup (60 mL) pickled jalapeño slices, drained well
4 tsp (20 mL) butter, at room temperature

Preparation

Spread mustard over 4 slices of bread. Top each with 1 slice cheese, ham, pickled jalapeños and another cheese slice; cap with remaining bread. Butter outside slices of bread.
Preheat large skillet set over medium-low heat; cook sandwiches, in batches if needed, for 2 to 3 minutes per side or until bread is golden brown and cheese melts. To serve, cut each sandwich in half.

TIPS: Serve with salsa and guacamole if desired.

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