Inside-Out Cuban Sandwiches
Crispy Potato Tots with Aioli
Ingredients
- 12 slices sourdough bread
- 6 Tbsp butter, softened
- ½ cup shredded Parmesan cheese
- ½ cup garlic aioli
- 12 slices Swiss cheese
- 1 lb thin deli sliced roasted pork
- 1 lb thin deli sliced ham
- 2 cups hamburger dill chips
- 1 (16-oz) pkg tricolor coleslaw
Instructions
- Spread one side of each slice of bread with softened butter; sprinkle with Parmesan, pressing gently to adhere. Invert 6 slices onto a work surface, cheese side down.
- Layer unbuttered sides with aioli, 1 slice cheese, pork, ham, pickles, coleslaw, and 1 slice cheese. Cover with remaining bread slices, buttered-side up.
- Preheat griddle or large nonstick skillet to medium heat. Cook sandwiches, in batches, 4 to 5 minutes per side or until bread is browned and cheese is melted.
Side Dish Ingredients
- 1 (32-oz) pkg frozen potato tots
- ¾ cup garlic aioli
Side Dish Instructions
- Bake potato tots according to package directions; season lightly with salt and pepper, if desired. Serve with aioli.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
763
|
461
|
1224
|
| Fat (g) | 47 | 32 | 79 |
| Sat. Fat (g) | 20 | 5 | 25 |
| Protein (g) | 44 | 4 | 48 |
| Carb (g) | 45 | 37 | 82 |
| Fiber (g) | 3 | 4 | 7 |
| T. Sugs (g) | 6 | 4 | 10 |
| A. Sugs (g) | 1 | 0 | 1 |
