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 Classic
Cuban Sandwich
Ingredients
1/4 cup mayonnaise
2 tbls. butter or margarine, softened
4 Cuban sandwich rolls
2 tbls. prepared yellow mustard
1/2 pound deli roast pork, thinly sliced
1 teaspoon ground cumin
1/2 pound baked ham, thinly sliced
6 ozs. Swiss cheese, sliced
4 large B&G Crunchy Kosher Dill pickles, sliced thinly
Directions
In cup, blend mayonnaise and butter until smooth. Cut each roll lengthwise in
half. Using half of mayonnaise mixture, spread lightly over cut sides of rolls
then spread with mustard. On 4 bottom halves of rolls, layer roast pork; sprinkle
with cumin. Evenly layer ham, pickle slices and cheese over pork. Cover with
tops of rolls. Using half of remaining mayonnaise mixture, spread over tops of
rolls. Heat large non-stick skillet over medium heat until hot. Place sandwiches,
mayonnaise-side down, in skillet. Place a large piece of foil then a slightly
smaller skillet or heavy pot over sandwiches to flatten slightly. Cook over medium
heat 5 minutes or until browned and crisp. Remove pot and foil; spread tops of
sandwiches with remaining mayonnaise mixture. Turn sandwiches then replace foil
and heavy pot. Cook 4 to 5 minutes longer until golden brown and heated through.
Makes 4 sandwiches.
 Mediterranean
Tomato Salad
Ingredients
4 medium sized tomato, seeded and cubed
1 large cucumber, peeled, halved lengthwise, seeded and thinly slic
1 cup celery, sliced
1 can B&G Sliced Ripe Olives
2 whole green onions, thinly sliced
3 tbls. fresh parsley, chopped
2 garlic cloves, finely chopped
2 tbls. fresh mint, chopped
2 tbls. olive oil
salt and ground black pepper to taste
Directions
Combine tomatoes, cucumber, celery, olives, green onions, parsley
and garlic in a mixing bowl.Combine fresh mint, oil, salt and pepper
in a separate bowl. Pour over tomato mixture; toss to coat. Refrigerate until
ready to serve.
Serving Size: 6
 Roasted
Red Pepper and White Bean Dip
Ingredients
1 can (15 oz.) white beans,rinsed and drained
1 jar B&G Roasted Red Peppers, drained and divided
1 cup silken tofu, firm
1/2 cup parsley leaves, fresh
2 tbls. lime juice, fresh
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon ORTEGA Diced Jalapeños
1/2 teaspoon salt
1 package pita bread or tortilla chips
Directions
Coarsely chop enough roasted bell peppers to equal
1/2 cup.Place remaining bell peppers, beans, tofu, parsley,
lime juice, olive oil, cumin, garlic, jalapeños,
and salt in food processor; cover. Process until smooth.
Stir in chopped bell peppers. Refrigerate for about 1 hour
before serving. Serve with pita bread or tortilla chips.
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