Italian Midnight Sandwich, Cuban Style and Cheddar Pear Pie

Italian Midnight Sandwich, Cuban Style

1 cup mayonnaise
5 tbsp Italian dressing
4 hoagie rolls, split lengthwise
4 tbsp prepared mustard
1/2 lb thinly sliced deli turkey (I like Boar's Head Oven Gold)
1/2 lb thinly slice cooked ham (Publix Sweet Ham)
1/2 lb thinly sliced Swiss cheese
1 cup dill pickle slices
Olive oil

In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil (I used a cast iron bacon press). Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

These were delicious! I halved the recipe. This makes more mayo sauce than you really need and no way would you use that many dill pickles! I'll definitely make these again though! The original recipe at allrecipes.com is called a Cuban Midnight Sandwich...but I changed the name because Cuban sandwiches don't have turkey or Italian dressing on them!



Cheddar Pear Pie

FOR THE CRUMBLE
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup shredded Cheddar cheese
1/4 cup butter

FOR THE PIE
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
1/2 cup brown sugar
3 tablespoons cornstarch
3/4 teaspoon ground cinnamon
unbaked pie crust

Preheat the oven to 400 degrees F (200 degrees C).

Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.

Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

This pie has a great flavor and I would make it again...but I'd leave out the cheese. It gave the topping a weird, chewy texture instead of the crispy, crumbly one I expected. From allrecipes.com