Classic Cuban Sandwich (20 Minutes)

Pair this with...

Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

Classic Deviled Eggs

Begin with a batch of hard-boiled eggs. Once they're cooled, peel them and slice in half lengthwise, gently removing the yolks and placing them in a separate bowl. To these yolks, add a dollop of mayonnaise, a squirt of mustard, and a splash of vinegar or lemon juice. Mix until you achieve a smooth and creamy consistency. Season with salt and pepper to taste. Now, pipe or spoon this rich filling back into the hollowed egg whites. To elevate them to true 'deviled' status, give each one a sprinkle of paprika on top. It adds a pop of color and a subtle smoky flavor.