Monday, February 6, 2012

Cuban Sandwich Pie

Oh my, it's been a while since I made this and now on the GAPS diet, I doubt I will be making it again..sigh.


2 rolls of crescent rolls
1/4 lb of serrano sweet ham, very thinly sliced, shaved is even better
1/8 lb swiss cheese, also thinly sliced
1/5 lb sliced pork, from the deli, thinly sliced
2 tbsp. yellow mustard
6 to 8 slices of sliced dill pickle
1 egg mixed and with a splash of water mixed in.

Make a "crust" on the bottom of the pie pan or other pan (I used a glass deep casserole dish), pressing the crescent rolls up the sides of the pan also. Use a fork to poke some holes on the bottom and sides of the dough. Bake on 350 for around 10 minutes until you can tell it's starting to cook but not completely browned.

Assemble layers of the meats, cheese and pickles like you would in a Cuban sandwich. Smear the mustard across the top of these layers to taste.

Cover with the second "crust" of crescent rolls, trimming the edges with scissors. Use the leftover dough to decorate the top using the scissors to cut out the shapes.

Use a pastry brush or your hands to "paint" the top dough crust with the eggwash. Bake at 350 until browned and heated through.

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