Pressed Cuban Sandwich With Garlic Dijon Butter

Use a cast iron skillet or even a brick covered with foil to weigh down
the sandwiches from the top. I use a Foreman Grill. This will also be a
good one for a panini press. We love garlic- this is very garlicky, and
buttery.

Butter:
4 whole heads garlic
4 tsp. Olive oil
4 Tbsp Dijon mustard
6 Tbsp Butter, softened

Sandwiches:
4-6 hoagie rolls, cut in half lengthwise
sliced onions (grilled)
3/4 -1 lb. Sliced ham
8 slices low fat Swiss cheese (such as Jarlsberg)
Cooking spray

Preheat oven to 350. To prepare butter, remove white papery skin from
garlic head (do not peel or separate the cloves); drizzle with oil. Wrap
head in foil. Bake @ 350 for one hour; cool 10 minutes. Separate cloves;
squeeze to extract garlic pulp. Discard skins. Combine garlic pulp,
mustard, and butter in a small bowl; set aside. To prepare sandwiches,
scoop out inside of roll halves, leaving a 1/2 inch shell. Spread about 2
tsp. Garlic butter over cut sides of top and bottom halves of each roll.
Arrange onions, ham and cheese evenly on bottom halves of rolls; top with
top halves. Heat a nonstick grill pan over medium high heat. Coat pan with
cooking spray. Add two sandwich to pan. Place in Foreman grill until bread
is toasted. Repeat with remaining two sandwiches. Cut the sandwiches in
half diagonally, and serve immediately.

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