This Cuban Sliders Recipe combines ham lunch meat, with swiss cheese and dijon mustard for a sandwich recipe the whole family will love. You'll find this recipe idea on the "My Fridge Food site" recipe site. This interactive recipe website helps its users figure out what recipe they can make just by entering the ingredients they have on hand. To start, the user just clicks on the foods they have in their refrigerator, and then the site will find recipes that correspond with the food in your fridge. For example, you if you some apples, broccoli and lemons in your refrigerator some of the recipes that come up include quick apple snack recipe, caramel apple slices, crock pot apple sauce and no fat smoothie. If some of the ingredients in your refrigerator are bacon, butter and broccoli, the recipes that will come up on the site include bacon sheet recipe, BLT bacon cup recipe, bacon taco shell recipe, broccoli and garlic cream sauce recipe, broccoli and cheese and bacon avocado fries.
Ham is a popular meat that is either cooked as a whole cut of meat in the oven or used as lunch meat. Ham is pork meat that has been preserved through salting, wet curing or smoking. Ham was traditionally made only from the hind leg of a pig and referred to that specific cut of the meat. Ham is made around the world, and can include some high-quality regional specialties. Some of the coveted ham recipes include Westphalian ham and Jamón Serrano. The duration of the ham curing process varies with the type of ham used, with the Serrano ham being cured for 9 to 12 months, Parma hams taking at least 12 months to cure, and Iberian hams that take up to 2 years to reach the desired flavor characteristics. Some dry cured ham recipes, such as the Jinhua ham, can take about 8 to 10 months to complete. Most modern dry cure ham recipes use nitrites, which are added along with the salt. The nitrites used to deliver a distinctive pink or red tinge to the meat, along with an imparting flavor. The amount and the mixture of the salt and nitrites used has an effect on the shrinkage of the ham meat.
Swiss cheese is the type of cheese made famous by the large holes evident in the appearance. Typically the larger the eyes in a Swiss cheese, the more pronounced its flavor will be because a longer fermentation period gives the bacteria more time to act. This can pose a problem because cheese with large eyes does not slice very well and comes apart in mechanical slicers. So as a result, industry regulators have to limit the eye size of Swiss cheese for the cheese to receive the Grade A stamp. Swiss cheese is a generic name used in North America for several varieties of cheese that are related. Swiss cheese varieties in North America that resemble Emmental cheese, which is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. Some types of Swiss cheese have a very distinctive appearance, as the blocks of cheese are full of holes known also known as eyes. Swiss cheese that does not have eyes is known as blind. The term is applied to cheeses of this variety and style that are made outside of Switzerland, such as Jarlsberg cheese, which originates in Norway. Dijon mustard is a mustard that originated in 1856, when Jean Naigeon of Dijon used verjuice, which is the acidic green juice of unripe grapes, to substitute for vinegar in the traditional mustard recipe.
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