Almond Breeze Creamy Cubano Sandwich Recipe

• 2 tablespoon butter or buttery spread
• 1/4 cup minced onion
• 2 tablespoon flour, divided
• 1 cup blue diamond original unsweetened almond breeze
• 2 ounce cream cheese
• 1 cup shredded swiss cheese
• 1 tablespoon spicy brown mustard
• 1 tablespoon dill pickle juice
• salt and ground pepper to taste
• 4 soft french rolls, halved horizontally
• 1.5 tablespoon spicy brown mustard
• 16 dill pickle slices
• 12 ounce thinly sliced ham
• 2 tablespoon butter

1. To prepare cheese sauce, melt butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, stirring frequently. Whisk in 1 tablespoon flour, mustard and pickle juice and cook for 1 minute more. Slowly add Almond Breeze, stirring constantly for about 2 minutes. Add cream cheese and cook until sauce is smooth and thickened; remove from heat. Toss Swiss cheese with remaining flour and add to Breeze mixture a little at a time, whisking slowly and constantly. Place back on very low heat cooking only until cheese is fully melted. Season with salt and pepper; set aside and keep warm.
2. To assemble sandwiches, spread roll bottoms with mustard. Top with pickles and ham and close sandwiches. Melt butter in a large skillet over medium heat. Cook sandwiches for 3 to 4 minutes on each side or until warm and golden brown, pressing down firmly with a plate or spatula to compress. Remove from skillet and carefully remove roll tops. Drizzle with half the warm cheese sauce and replace roll tops. Serve with remaining cheese sauce.