Cuban Mini Melts Recipe

Recipesfull introduces to you: Pork Recipes. (Cuban Mini Melts Recipe). Delight your game day guests with these miniature Cuban sandwiches.

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 10

Yield: 20 mini sandwiches

Cuban Mini Melts Recipe

Ingredients

10 slices white sandwich bread

quartered

12 slices honey ham

chopped

1 ½ cups shredded Swiss cheese

2 tablespoons spicy brown mustard

2 tablespoons mayonnaise

20 dill pickle slices

20 toothpicks

Pan-Roasted 5-Spice Pork Loin

Appetizer and Snack

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .

Step 2

Combine ham Swiss cheese mustard and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.

Step 3

Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.

Step 4

Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

Nutritional Information

Cuban Mini Melts Recipe

Servings Per Recipe:10

Calories: 207.9

% Daily Value *

Protein: 12.1g 24%

Carbohydrates: 15.6g 5%

Dietary Fiber: 1.2g 5%

Sugars: 1.5g

Fat: 10.6g 16%

Saturated Fat: 4.4g 22%

Cholesterol: 35.1mg 12%

Vitamin A Iu: 188.2IU 4%

Niacin Equivalents: 4.3mg 33%

Vitamin B6: 0.2mg 10%

Vitamin C: 1.6mg 3%

Folate: 31.4mcg 8%

Calcium: 179.1mg 18%

Iron: 1.4mg 8%

Magnesium: 20.9mg 8%

Potassium: 154.3mg 4%

Sodium: 873.5mg 35%

Thiamin: 0.4mg 35%

Calories From Fat: 95.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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