Mini Cuban Tostone Sandwiches

First I made a quick version of that tasty yet incendiary bright orange sauce that is at each table at most Caribbean and South American restaurants. Get all the seeds and ribs out of the habs, chop em up, add some garlic, coriander, and mustard seed, and pour some boiling vinegar on top. Salt this well. After that, just blend it up until smooth. On to the tostones. Chop your plantains into one inch chunks and fry away. Notice the color difference after the first fry! I didn't squish these as much as I normally would, because I was cutting them in half. After the next fry, its time to slice them in half.  I expected this process to be more of an ordeal, but it actually was pretty easy! I only lost one tostone doing this, and messing a few up can be a good thing because you get to eat them. I started assembleing one in the top right corner. Some mustard on one side, and a very slight amount of hot sauce on the other. I had been a little unsure about this recipe up until this moment. Once the first one was made, it was assembly line time. Finally, pop them into the oven for 10 minutes or so just to melt the cheese and make them all warm and nice. When they come out hot, press each one down a little with your hand just to compact them and make them more like the pressed sandwich that they are trying to emulate. I have to say, these were really really good. I made 15 and they were gone almost instantly Everyone loves cuban sandwiches, everyone loves tostones, this was a perfect match. The crisp tostone emulated the crunch that the bread should have on a proper Cuban sandwich.  Crack of the crust!