Ruben and Cubano Sandwiches

Lobster Tails

Preheat grill for high heat. 375-400

Split lobster tails lengthwise with a large knife, and brush flesh side of tail with olive oil then sprinkle Phil The Grill Rub me all over.

Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once. Lobster is done when opaque and firm to the touch.

NYC Ruben Sammitch

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices Pastrami, 1/4 cup Cole slaw and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Cubano Sammitch

Assemble the sandwich

Spread 2 tablespoons of spicy brown mustard on the inside of bun. Place 1 to 2 layers of ham, pork shoulder, swiss cheese, and, finally, pickles on Hoagie Bun.

Smear the butter all over the outside of the hoagie bun

Press and grill the sandwich

Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.

Before grilling the sandwich, press down on it with your hands to flatten it.

Grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.

Slice and serve

Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

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