Remember back in the day when Lunchables were the sh*t and you couldn’t wait to tear that box apart like it was Christmas? Back when all you had to worry about was multiplication, and not getting beat up at recess? Those were the days. Unfortunately, now you’re stuck, stressed out, and buying overpriced textbooks that your professor never uses even though the course said it was “necessary” and now you’re banging your head because what was once $200 is now resold for $10.
We have a solution: take those ten bucks and get yourself a Lunchable — specifically, a sandwich one. Mainly because I was too stuck, stressed, etc. to make other Lunchable recipes. #sorrynotsorry
This is gonna be a good old Cuban sandwich. A Cuban sandwich is one of my personal favorites, and traditionally it consists of ham, roast pork, mustard, pickles, and Swiss cheese all on Cuban bread. Since we’re in college, roasting a whole thing of pork is a little time consuming so we’ll just use some roast beef instead. If you do want to take the time and be traditional, then try this out. Cuban bread is kinda hard to find outside Florida and Cuba, but don’t fret — any long bread (like a French loaf or hoagie bun) will do.
Cuban Sandwich Lunchable
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Servings: 1
Cook the ham and the roast beef in a skillet for 30 seconds on each side.
Spread a layer of mustard on both sides of the bun.
Stack your ham, roast beef, cheese, and pickle on top of the bun.
Butter both the top and bottom of your bun (like you would with grilled cheese).
Heat both sides in the skillet for about 1 minute and 30 seconds each.
#SpoonTip: A panini press would work great for this step.
Press your sandwich down. I used an aluminum brick.
- Prep Time: 1 and 1/2 minutes
- Cook Time: 5 minutes
- Total Time: 6 and 1/2 minutes
- Servings: 1
Heat your pan to medium-high heat and drizzle the oil onto your pan.
Cut the plantains into 1-inch rounds.
Cook the plantain rounds in the pan for about 2 minutes, or until golden.
Flip the plantain rounds and cook the other sides for about 2 minutes, or until golden.
Remove plantain rounds from heat.
Smash the plantain rounds flat with the bottom of a plate.
Return the plantain rounds to the pan and cook for a minute on each side.
Remove the plantain rounds from the heat.
Sprinkle a generous amount of salt and pepper on the plantain rounds.