Fun in the Sun in Florida

We just returned from a REAL vacation to Florida and enjoyed many days in the sunshine!  We played in the pool, the ocean, and enjoyed new entrees at the local eateries.  We traveled through the state enjoying all of the citrus orchards, cattle ranches, and beautiful gulf beaches.  One area we did not get to visit was Southeast Florida.

In Miami, especially on South Beach, they are known for their Cuban sandwiches, something we did not have the chance to enjoy.  Today we are going to recreate the sandwich using a combination of recipes I found on the web.

The Cuban Sandwich:
This is an easy sandwich to assemble and is perfect for travel - think a picnic or a trip to the beach...no mayo!  Take the ingredients out of the fridge (most are always in mine) and get started!

Since I wanted to make this a traditional Cuban Sandwich, I purchased a marinated pork roast from the grocery store.

I put it in the Crock Pot,

Cooked it on high for 4 hours.  (You can buy pre-sliced pork at your deli if you want to save a step).

When it was done, I took it out and let it cool to room temperature so it was easier to slice thinly.

For assembly:
Slice the Cuban bread lengthwise using a serrated bread knife. 

Smear the yellow mustard on one side of the loaf.

Add thinly sliced deli ham - we used Black Forest Smoked Ham,

Next, pile on the sliced pork,

Now add several slices of Swiss cheese,

Finally, add the pickles.

Add the top of the loaf - I must say this is a pretty sandwich!

Using room temperature butter, take a knife and spread it on the top of the loaf.

If you have a fancy Panini Press, now would be the time to take it out.  While we have our share of kitchen gadgets, that is not one of them - so we will improvise!

Turn the loaf over, and put it butter side down, in a cast iron skillet or frying pan. 

On the top of the sandwich, place a smaller cast iron pan and smash down.

Let cook for a few minutes, cheese will start to melt.  Now, remove the pan on top and add butter to what is now the top of the sandwich,

Flip the sandwich and put the second pan on top again.  It should be really SMUSHED!  Cook for another minute or two, until the bread is golden brown.  Slice and enjoy the ooey, gooey sandwich!

Florida Key Lime Pie:
Today's cooking has us making lunch and dessert is something I usually try to save for dinner; however, I have a Weight Watchers recipe, so I thought...why not? 

This recipe is quick, easy, and refreshingly light!  Here is what you need:
1 graham cracker pie crust
2 servings of light Key Lime Pie yogurt
1 8oz. tub of fat free Cool Whip
1 small box of lime gelatin (Jello)
1/4 cup water

Using a glass measuring cup, heat water in the microwave until it boils.  Depending on your microwave, this could take one to two minutes - just watch.

Dissolve the lime gelatin in the water.

Get out a mixing bowl and add in the Key Lime Pie flavored yogurt. 

It is a strange color if you ask me...

Next, gently add in the green gelatin.

Mix well.

Slowly, fold in the Cool Whip.

When combined, open the pre-made graham cracker pie crust.

Pour mixture in using a spatula and smooth the top.

Here is an extra step I decided on as I was making the pie - zesting!  I know I should not get so excited about something so small but I love to use my zester.

Be sure to run it back and forth over the lime.  Here I am using it as a garnish so I do not need much.

Sprinkle the lime zest over the pie and refrigerate for two or more hours - until set.  Can't wait to cut it!

Disclosure:  This pie should be made and eaten on the same day for freshness and texture.  It is 5 points plus per serving.