Cuban Sandwiches

Here's another quick and easy one. You can make these up in advance, put them in your cooler for the trip, and throw them on the grill for an easy "first night in camp" meal.

Ingredients:

Procedure:

Pre-heat the grill to medium-low heat. Spread mustard and mayo on each half of the roll. Layer on as much ham, pork and swiss cheese as you like. Add sliced pickles (we usually use two Klaussen sandwich stackers). Wrap the sandwiches in aluminum foil and place on the grill. Grill the sandwiches, turning frequently to prevent burning, until the cheese is melted and the rolls start to get crispy. (You'll probably want to peek inside the foil a few times to see how they are going.)

*Some variations: For the roll, you can use a loaf of French bread cut into 6-inch pieces and sliced length-wise. Hoagie rolls are great, too.