Baked Cubano Sandwiches with Creamy Cheese Sauce

In place of Swiss cheese, we’ve given this classic sandwich a warm, creamy cheese sauce.

Prep time: 20 minutes

Cook time: 15 minutes

Cheese Sauce:

3 tablespoons butter

2 1/2 tablespoons flour, divided

3 tablespoons dill pickle juice from pickle jar

1 1/2 tablespoons spicy brown mustard

1 teaspoon onion powder

1 1/2 cups milk or oat milk

3 oz. cream cheese

1 cup shredded Swiss cheese

1 /2 cup naturally smoked Gouda cheese (such as Beemster)

Salt and freshly ground pepper to taste

Sandwiches:

8 dinner rolls

Butter

Spicy brown mustard

8 dill pickle slices

8 oz. thinly sliced ham

To prepare cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in 1 1/2 tablespoons flour, pickle juice, mustard and onion powder; cook for 1 minute more. Slowly add milk, whisking constantly. Add cream cheese and cook until sauce is smooth and thickened, then remove from heat.

Toss cheese with remaining flour and add to the sauce mixture a small handful at a time, whisking slowly and constantly. Place back on very low heat cooking only until cheese is fully melted. Season with salt and pepper; set aside and keep warm.

Preheat oven to 350°F and line a small baking sheet with a long strip of foil, long enough to fold over the top of the rolls. Spread a thin layer of butter on the foil. Keeping rolls in one piece, place on a  board and cut horizontally in half with a large serrated knife. Place the bottom half on the baking sheet and spread with mustard. Top with ham and pickles and cover with the roll tops. Press down very firmly with a spatula to compress. Spread butter over the top  and loosely tent with foil. Bake for 15 minutes or until warmed through. Transfer to a board or platter and separate sandwiches. Serve with warm cheese sauce. Makes 8 servings.