Sometimes you just want a delicious sandwich.  I came up with this mango twist on my usual Cuban thanks to a tip in Restaurant Business Magazine. The mango adds a sweet and juicy flavor and  texture to the meaty Cuban. I order them in certain sections of Miami and Tampa. They are easy to make at home. Especially good for a crowd at pool and football parties. Simply use a larger skillet or grill.
We serve Cuban’s with coleslaw,  lemonade or beer.

Cuban Mango Sandwich
Ingredients

Honey mustard to taste
French roll or bread of choice -my bakery makes a sweet, soft and crunchy roll.
1-2 slices Swiss cheese
1-2 slices ham
1-2. Slices roast pork
3 slices dill pickle
2-3 slices of ripe mango, pitted and thinly sliced
Butter

Method

Spread honey mustard on bottom half of roll or bread.
Top with all other ingredients except butter.
Close sandwich and spread butter on top and bottom of rolls.
Place sandwich in a skillet over medium heat.
Press down with a spatula to compress sandwich.
Cook for about 2 minutes on each side until roll is a crisp golden brown and cheese is melted.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.