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Cubano sandwich with rum onions

Cubano sandwich with rum onions

A staple on street corners in Cuba

  • Serves 8
  • Less than 15 minutes


  • 2 onions, sliced
  • Knob butter
  • Glug oil
  • ¼ cup (60ml) rum (optional)
  • 16 slices ciabatta
  • ¼ cup (60ml) Dijon mustard
  • 24 slices roast beef
  • 16 slices emmental
  • 4 gherkins, thinly sliced


  1. Fry onion over a medium heat in melted butter and oil until softened.
  2. Increase heat and add rum, if using. Cook until evaporated.
  3. Smear half the bread with mustard. Top with beef, cheese, gherkin and fried onion.
  4. Sandwich together with remaining slices.
  5. Toast over an open fire or in a hot non-stick pan until cheese has melted, turning frequently. Serve
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