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.
AUTHENTIC CUBAN SANDWICH
An Authentic Cuban Sandwich is grilled sandwich filled with ham, pork, (sometimes salami), Swiss cheese, pickles, and yellow mustard on Cuban bread!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Number Of Ingredients 8
Steps:
- Preheat a panini press or a large cast iron skillet or griddle over medium heat.
- Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard. Layer top half with Swiss cheese and pickles. On bottom half, layer ham, Spanish pork, and salami (if using). Close sandwiches, pressing gently.
- Butter top and bottom of sandwich, place on panini press and apply moderate pressure until crisp on both sides, about 8 minutes. If using a cast iron skillet or griddle, melt some butter and add sandwich. Use a second pan to press on them as the first side crisps. When crisp, flip sandwich and continue cooking while pressing until crisp on both sides, about 10 minutes total. Slice sandwiches in half diagonally and serve immediately.
Nutrition Facts : ServingSize 1 /2 sandwich, Calories 297 kcal, Carbohydrate 7 g, Protein 21 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 85 mg, Sodium 816 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 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 ROAST PORK
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories World Cuisine Recipes Latin American Caribbean
Time 2h48m
Yield 8
Number Of Ingredients 11
Steps:
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g
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.
FAMOUS MIAMI CUBAN SANDWICH
A taste of Miami on your dinner table! You can smell these sandwiches cooking all over Miami Beach. Taking a walk down there is something to experience. This recipe is a taste of heaven on a roll. This recipe makes 6 whole sandwiches and serves 12. They are large and should be cut in half. Recipe time does not include the 6-24 marination time for the roast pork. You will need the Cuban roll for this sandwich. You can find the authentic Cubano Roll recipe here: Recipe #320725
Provided by Brandess
Categories One Dish Meal
Time 50m
Yield 6 sandwiches cut in 1/2, 12 serving(s)
Number Of Ingredients 15
Steps:
- ROASTING THE PORK: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.
- Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425°F oven for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork from the oven, and cool it completely before slicing thinly.
- ASSEMBLING THE SANDWICH: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil or melted butter. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.
- Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a griddle, to medium, about 325°F Lightly grease the griddle and/or skillets. Brush the bottoms of the sandwiches lightly with olive oil or melted butter. Place them in the greased pan(s). Brush the tops with oil or butter. Top them with a piece of parchment paper or foil, then a flat sheet pan, or other flat, non-meltable object-the point is to provide a flat surface for a weight. Place something heavy atop the pan-a teakettle filled with water makes a good weight, as does a clean brick wrapped in aluminum foil.
- Grill the sandwiches for 5 to 7 minutes over medium heat, checking often to make sure the bottoms aren't burning. Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they're slightly crisp on both sides, and the cheese is melting. Remove from the heat, cut the sandwiches in 2, and serve warm.
Nutrition Facts : Calories 388.5, Fat 21.3, SaturatedFat 10.1, Cholesterol 85.6, Sodium 833.2, Carbohydrate 21.5, Fiber 1.2, Sugar 2.2, Protein 27.3
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