This might sound crazy, but it’s bloody good – it almost has a crunchy pizza vibe. There are no rules when it comes to the toppings, but I’m going to share my classic Cubano (I’ve swapped out the roast pork for roast chicken). Let’s do this.
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Cuban Salada Melts
Dairy free
Vegan cheese is great substitute – go for a plant- based mozzarella as it melts nicely.
Vego/vegan
Turn this into a vegan stack by using roasted eggplant, vegan cheese and smoked paprika in place of the meat and cheese.
Metric
Ingredients
8
Salada biscuits
8
Swiss cheese
473 ml
shredded chicken
4
ham
15 ml
mustard
4
dill pickles, sliced length- ways
Ingredients
8
Salada biscuits
8 slices
Swiss cheese
2 cups
shredded chicken
4 slices
ham
1 tablespoon
mustard
4
dill pickles, sliced length- ways
Directions
Preheat the oven grill to 240°C and line a baking tray with baking paper.
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Place the Saladas on the baking tray (if none of your Saladas are cracked, chipped or broken you are the chosen one).
OK, so now pop a slice of cheese onto each Salada and put the tray in the oven. All you need is for the cheese to melt, which will take around 3 minutes – personally, I like a little golden brown kiss on the cheese, but each to their own. When you have melted the cheese to your satisfaction, remove the tray from the oven.
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Remember that we are making four sandwiches – or as I call them Saladawiches – so we are only loading up four; the other four are the lids.
Add the shredded chicken, then the ham. Smear some mustard on the ham then add your sliced pickles. Pop on the cheesy lids. You’ll find that the cheese from the top Salada will melt over the ingredients. This is a big yes!
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Let the Saladawiches cool before adding them to the lunchboxes.
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Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 30g |
| Fiber | 3g |
| Protein | 15g |
| Fat | 18g |