Little Cubano sandwiches
1. Spread 4 slices sandwich bread with Dijon. Top 2 pieces of bread with 2 slices cooked peameal bacon, thinly sliced kosher dill pickles and 1 slice swiss cheese. Top with remaining bread and generously brush the outsides with olive oil.
2. Cook in a large non-stick frying pan set over medium until golden, about 2 min. Flip, then use a small flat lid or pan to press down on tops of sandwiches. Cook until golden, about 2 more min.
3. Remove from pan. Let stand 2 min. Trim edges and carefully cut each sandwich into 9 small squares.
Serves 6.
Classic mojito
1. Combine 1 cup mint leaves and 1/2 cup superfine or granulated sugar in a pitcher. Pour in 1/4 cup lime juice. Using a muddler or the back of a wooden spoon, mash to release flavour from mint and dissolve sugar.
2. Add 1 1/4 cups more lime juice. Stir in 1 cup of white rum.
3. Add ice to 6 tall glasses. Divide mojito mixture among them. Top with club soda. Garnish with sprigs of mint and sliced lime.
Serves 6.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.