The menu showcases French cuisine like rainbow trout with parsnip puree and Cassoulet Toulouse. But it is the Latin-inspired dishes that really shine. The classic French starter of cauliflower soup has a drizzle of piquillo pepper romesco sauce. And Chez Henri proves that the complex flavors of Cuban cuisine are not just heat. Good ceviche is hard to find in New England, but the ceviche at Chez Henri with mango lime mojo, sugarcane and chayote is sparkly fresh. The fennel scented flounder comes with quinoa pilaf and toasted almond milk. The dish is decidely French, but with a subtle twist. For dessert? If it is on the menu, go for the “tres leches cake”. The sweet, milk-soaked Latin dessert made at Chez Henri is locally famous.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
•1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
•1 pound cooked ham (sliced)
•1 pound roasted pork (sliced)
•1/2 pound Swiss cheese (sliced)
•dill pickles (sliced)
•Yellow mustard or Mayonnaise
Preparation:
1. Preheat a griddle or frying pan on medium heat.
2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.
4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.
5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.
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