GF Cuban Sandwiches & Peanut Butter Nice Cream |

GF Cuban Sandwiches & Peanut Butter Nice Cream

WNYT Staff
Created: August 01, 2020 03:01 PM

* Gluten-Free Cuban Sandwiches

Chef Bill became enamored with Cuban sandwiches (a cross between a sub and a grilled panini) while vacationing in Miami years ago. After meeting me, he gallantly came up with a gluten-free version I can enjoy.


½ baguette loaf (we like Against The Grain gluten-free)

3 ounces high-quality roasted pork – sliced

3 ounces high-quality baked or smoked ham – sliced

¼ cup sliced onions (optional)

2 ounces sliced Swiss cheese or sliced Manchego (Manchego is cow dairy-free)

¼ cup sliced sandwich pickles (dill, not sweet)

¼-1/3 cup of mustard aioli, made with equal parts mayonnaise and brown mustard


Slice the ½ baguette in half lengthwise and generously spread each piece with mustard aioli. Place a layer of pickles on both slices of bread, followed by a layer of cheese on both sides. Next, layer the roast pork and ham slices on both baguette slices and set aside.

 Head a medium-sized skillet with a tablespoon light oil with a high smoking point to medium heat. Grill on both sides until golden brown and cheese is melted. It’s best if you can flatten the sandwich with a grill press while it cooks. A heavy pot may also be used. Serve hot and enjoy!

* Peanut Butter Nice Cream
I didn’t invent the concept of ‘Nice Cream,” a dairy-free alternative to ice cream made with frozen bananas. I did, however, elevate the concept one day when I had a craving for peanut butter. This is so delicious you just may become a convert.  Serves one.

2 frozen bananas, peeled and cut into 1-inch chunks
2 tablespoons peanut butter (I prefer sugarless, non-hydrogenated)

Let banana slices thaw for 10 minutes. Place half the banana pieces in a food processor.  Pulse for several minutes, stopping every so often to scrape sides and distribute evenly. When thoroughly blended, add remaining bananas and repeat the process until the entire batch has pureed into a smooth mixture with a texture similar to soft ice cream or gelato. Then add peanut butter and pulse until blended.  Pour into a dessert dishes and eat immediately.  May also be frozen in Tupperware and stored for up to a week. 

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