Now I know what you’re thinking… if it isn’t all greasy, porky, and crispy how can a Cuban sandwich taste good? Au contraire my friends! Take two slices of sourdough (or farmer’s bread or a nice hoagie roll) and spread lightly with Miracle Whip, horseradish, pickle relish, and I like to add just a drizzle of chipotle BBQ sauce for kick. For cheese use Sargento reduced fat cheese. I prefer provolone to swiss, but it does sweat more and swiss would hold the sandwich together better. As for the meat selection, instead of loading it up with ham, roasted pork, and salami… try Oscar Mayer fat-free turkey bologna. Slather the outside pieces of bread with margarine and Cajun seasoning before pressing the sandwich in a George Foreman grill until crispy and you’re set!

Now personally I believe that warm sandwiches should congeal in the middle. However, when the provolone sweats and the bologna sweats things can get slippery. So I add just a pinch of shredded asiago or parmesan cheese between the layers. This is also nice because it adds a bit of salt to the equation.