So there I was again, ready to go to book club but without anything to bring. The clock was ticking. I had 30 minutes to buy ingredients at Grand Central, walk seven blocks home, prepare the food, and walk the five blocks to book club. This could be an episode of a Food Network show.
Thankfully, inspiration struck while I was on the subway, and I decided to make Cuban skewers. I had saved a similar recipe on Pinterest, but because I had Murray’s Cheese at my disposal, I gave it a European flair. In just three ingredients, you have the essential insides of a Cuban sandwich: Swiss cheese, ham, and pickles.
First onto the skewer is an adorable little cournichon. Traditionally, Cubans use dill pickles, but I love the flavor of these French guys. Plus, they’re tiny so it’s easy to skewer a whole one – no cutting necessary and it looks lovely. Next I added prosciutto cotto, which is the Italian version of cooked ham, but with better seasoning. For the cheese, I used appenzeller because it’s a delicious Swiss varietal and happened to be on crazy half-off sale. It’s a little sweeter and herby-er than regular Swiss.
It was the perfect little bite! You could also serve with some mustard for dipping. Cuban sandwiches call for regular yellow mustard, but, again, I recommend the Euro twist of using whole grain or dijon mustard. It took 5 minutes to assemble the whole platter (yes, I timed it) so I made it to book club on time where everyone enjoyed my snackies.