THE BEST CUBAN SANDWICH
First, comes the sweet buttery bread and then the Best Cuban Sandwich! It's loaded with Cuban pork roast, cheese, ham, and pickles.
Provided by Hostess At Heart
Categories Main Course Sandwich
Time 5h20m
Number Of Ingredients 16
Steps:
- Mash the garlic, salt and peppercorns into a paste, using a mortar and pestle or a food processor. Stir in sour orange juice, onion and oregano. Let mixture sit for 30 minutes.
- Heat olive oil in a 2 quart saucepan until hot but not frying hot. You'll see some movement in the oil. Remove the oil from the heat and quickly AND CAREFULLY whisk the garlic-orange juice mixture until well blended. Let cool before using as a marinade.
- Pierce the pork roast several times all over with a fork or sharp knife. Place it in a roasting pan and pour garlic mixture (save a little for basting while roasting) over pork. Cover and let sit in the refrigerator for two or three hours.
- Preheat the oven to 375°F.
- Remove lid from the pork and roast for 20 minutes. Reduce temperature to 225°F and roast until the meat is soft and you can pull it apart easily with a fork, about 2 hours and 20 minutes. Baste occasionally while roasting. I roasted mine to an internal temperature of 175°F. Remove from the oven and let rest 10 minutes before slicing.
- Butter the inside of the top and bottom of the bread and spread the mustard. Put the pickles on the bread, followed by the roasted pork, ham, and cheese. Be generous!
- Butter a hot griddle or pan. Place the sandwich on the pan and using a heavy skillet, bacon press or foil wrapped brick, or panini press, flatten the sandwich for approximately 3 minutes and then flip to the other side.
- You don't want you pan so hot that your bread burns but it needs to be hot enough to melt your cheese. Cook until the bread is golden brown.
- Slice the sandwich diagonally and serve immediately.
Nutrition Facts : Calories 443 kcal, Carbohydrate 2 g, Protein 35 g, Fat 32 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 858 mg, Sugar 1 g, ServingSize 1 serving
EASY CUBAN SANDWICH
The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.
Provided by Aimee Mars
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
- Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
- Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
- Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
- Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
- Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
- Slice the sandwiches in half before servings.
Nutrition Facts : ServingSize 1 sandwich, Calories 583 kcal, Carbohydrate 34 g, Protein 43 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 1354 mg, Fiber 2 g, Sugar 3 g
THE ULTIMATE CUBAN SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 1h24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
- Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
- Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
- To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
- To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
CUBAN-STYLE PORK SANDWICHES
Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.
CUBAN PULLED PORK SANDWICHES
I lived in Florida for a while and loved the pork I ate there, so I started making it for myself. The flavorful meat makes amazing Cuban sandwiches, but you can also use it in traditional pulled pork sandwiches or tacos. -Lacie Griffin, Austin, Texas
Provided by Taste of Home
Time 8h30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots. , Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.
Nutrition Facts : Calories 619 calories, Fat 31g fat (13g saturated fat), Cholesterol 143mg cholesterol, Sodium 1257mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 50g protein.
AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY
Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork
Provided by Rie McClenny
Categories Lunch
Yield 20 sandwiches
Number Of Ingredients 15
Steps:
- Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
- Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
- Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
- Preheat the oven to 250˚F (120˚C).
- Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
- Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
- Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
- Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 10 grams, Fat 49 grams, Fiber 1 gram, Protein 55 grams, Sugar 3 grams
CUBAN SANDWICH
I lived in Miami for 25 years and loved the Cuban food. The Cuban sandwich is a staple served everywhere there's Cuban food. It's a pressed sandwich (think panini). The bread is key, Cuban bread is soft with a touch of sweetness and crusty outside. Substitute French if you must. It's traditionally the pressed sandwich with no...
Provided by Pamela Rappaport
Categories Pork
Time 20m
Number Of Ingredients 8
Steps:
- 1. Note - the roast pork is traditionally marinated in mojo, but i have used other roast pork in a pinch. If you have a Publix, they have Cuban roast pork in the deli dept.
- 2. Slice the bread open for sandwiches, cut into 8 inch portions.
- 3. Spread both sides with the mayo/mustard mix.
- 4. Add a generous layer of pork, ham then cheese. Top with pickles. Place the top piece of bread on top and press down.
- 5. Heat a large skillet (cast iron is best) on medium heat. Have a smaller heavy skillet that will fit inside the other ready. If your second skillet isn't heavy, place cans inside it. (or use a panini press if you have it)
- 6. Spray the heated skillet with oil and put your first sandwiches in it. Place the 2nd skillet on top of the sandwiches and press down.
- 7. Let cook until toasty on the bottom. Flip and do the other side. Make sure the cheese melts. Continue until all sandwiches are cooked.
- 8. Traditionally you're finished at this step. If you want Tampa style, open the cooked sandwich, top with lettuce and drizzle plenty of the garlic sauce over. Yum.
CUBAN PORK SANDWICHES
Florida restaurants introduced the simple, delicious flavors of this Cuban favorite to the United States. If you don't have leftover roast pork, just pick up some from the deli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- For each sandwich, spread one cut side of each bun with 1/2 teaspoon mustard and the other side with 1 teaspoon mayonnaise. Layer pork, ham, cheese and 3 pickle slices in each bun, folding meats or cheese to fit if necessary. Press sandwiches firmly with palm of hand to flatten to about 1-inch thickness.
- Heat 12-inch nonstick skillet over medium-high heat. Brush tops of sandwiches with melted butter. Place sandwiches, buttered sides down, in skillet. Brush bottoms with remaining butter. Cook about 6 minutes, turning once, until crisp and brown on both sides.
Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 2 g, TransFat 1 g
SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.
Provided by Samantha Skaggs
Categories Slow Cooker Sandwich Florida Pork Ham Swiss Cheese Pickles
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
- Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
- To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
- Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.
CUBAN ROASTED PORK SANDWICHES
For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
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- Spread the mustard on the inside of both halves of bread. Spread 2 tablespoons of butter on the inside of the bottom half of the bread.
- Layer the Swiss cheese on both halves of bread. Place a layer of ham and then pork on the buttered half, then carefully top with pickles and the top half of bread.
- Spread the remaining butter all over the outside of the sandwich, then wrap it in aluminum foil and press down gently. (Cut the sandwich in half and wrap separately if cooking on the stovetop. Leave sandwich unwrapped if using panini press.)
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- Place pork in a deep dish with orange juice, juice form limes, garlic, onion, parsley and season it with salt and pepper.
- Remove chunks of onion and garlic from the marinate. Place pork with marinate in an iron cast oven, bake at 250F for 3 hours. You can also use a slow cooker, cook on high for 5 hours. Pull pork off the bone into tiny pieces, leave it resting in its juices.
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