GRILLED CUBAN SANDWICH RECIPE

       8  slices        pork loin -- 1 ounce each
       8  slices        ham, -- 1 ounce each
      12  dill          pickle chips
       8  slices        Swiss cheese
       4                sandwich rolls
                        Dijon mustard to taste

Prepare a wood or charcoal fire and allow it to burn to embers. Layer each
sandwich with the cheese, ham , pork, and pickles.

Grill the sandwich, top side down for 1 minute, turn over and place a saute
pan on top and continue to cook until cheese is melted about 3 to 4
minutes.

Grilled Portabello Mushroom Sandwich

   Marinade:

   2      tablespoons   rice wine vinegar
   2      tablespoons   lemon juice
   2      tablespoons   olive oil
   1      clove         garlic -- minced
   2      teaspoons     dried oregano
   1      Pinch         kosher salt
   1      Pinch         sugar
   1      Pinch         black pepper -- freshly ground

   RECIPE 
   2      large         portabello mushrooms
   1      large clove   garlic
   2      tablespoons   mayonnaise
   2      teaspoons     fresh thyme -- chopped
   1                    red bell pepper -- roasted
   2      teaspoons     balsamic vinegar
   2                    onion rolls -- split & grilled
   2      teaspoons     balsamic vinegar
   2                    onion rolls -- split & grilled
   2      thick slices  Monterey jack cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.
On barbecue grill or under broiler, cook mushrooms 5 minutes on each side,
or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill
or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place
grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and serve hot.