Bobby Flay Cuban Sandwich Recipe Recipe Cards Recipes Recipe For Meatloaf

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CUBAN SANDWICH



Cuban Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 26

3 cups white wine vinegar
1/4 cup chopped fresh dill
1/4 cup sugar
2 tablespoons kosher salt
1 teaspoon coriander seeds
1 teaspoon mustard seeds
2 kirby cucumbers, sliced 1/4-inch thick
2 cups freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
2 tablespoons clover honey
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 1/2 pounds pork tenderloin, trimmed
Kosher salt and freshly ground black pepper
1/4 cup steak rub, such as Bobby Flay's Steak Rub
3 tablespoons canola oil
3/4 cup mayonnaise
2 heaping tablespoons whole-grain mustard
2 teaspoons finely chopped fresh oregano
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
1 cup canola oil
8 thin slices Serrano ham
4 Cuban buns, split
16 thin slices Swiss cheese
1 stick (8 tablespoons) unsalted butter, softened

Steps:

  • For the pickles: Combine the vinegar, dill, sugar, salt, coriander and mustard in a medium saucepan. Bring to a boil over high heat and cook until the sugar and salt are dissolved. Remove from the heat and let cool for 15 minutes. Put the cucumbers in a medium bowl, pour the pickling liquid over, cover the bowl and refrigerate for at least 30 minutes and up to 24 hours.
  • For the sour orange glaze: Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, about 20 minutes. Whisk in the honey and vinegar and season with salt and pepper. Let cool slightly.
  • For the pork: Preheat the oven to 425 degrees F. Season the pork with salt and pepper and rub with the steak rub. Let sit for 15 minutes at room temperature.
  • Heat the oil over high heat in a cast-iron pan or oven-proof skillet until it begins to shimmer. Add the pork and cook until a crust has formed on all sides, about 2 minutes per side. Brush liberally with the sour orange glaze and transfer the pan to the oven. Brush with the glaze every few minutes, and cook until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 10 minutes. Remove the pork to a cutting board and let rest for 10 minutes before slicing. Slice the pork thinly.
  • For the garlic mayonnaise: Combine the mayonnaise, mustard, oregano, garlic, salt and pepper to taste in a small bowl. Whisk together and let sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • For the serrano ham: Heat the oil in a small saucepan until it reaches 350 degrees F. Add the ham one slice at a time and cook until crisp, about 30 seconds. Drain on a plate lined with paper towels.
  • To serve: Spread the top and bottom of each bun with the garlic mayonnaise and top each piece with 2 slices of cheese. Put some pickles on the bottom piece of bun. Top with 4 to 5 slices of the pork and 2 slices of the fried ham. Combine the tops and bottoms to make the sandwiches.
  • Brush the outsides of the buns with the butter. Heat a cast-iron pan over low heat. Put 2 sandwiches in at a time, top-sides down, and press with a brick wrapped in foil, or put foil over the top of the sandwiches and weigh them down with another heavy cast-iron pan. Cook until the bread is crispy, then flip over and continue cooking until the bottom is crispy and the cheese has melted, 6 to 8 minutes total. Slice in half and eat.

PRESSED CUBAN-STYLE BURGER



Pressed Cuban-Style Burger image

Provided by Bobby Flay

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

1 pound ground chuck
Salt and freshly ground black pepper
1/2 cup best quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into 1/4-inch thick slices

Steps:

  • Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side.
  • Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard.
  • Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.

SPANISH "CUBAN" SANDWICHES



Spanish

Bobby's Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze is a perfect match for this sandwich, but any pulled or sliced pork will work in a pinch.

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

1/2 cup mayonnaise
4 Cuban rolls or 1 loaf Cuban bread, halved
8 ounces Manchego cheese, thinly sliced
8 ounces Serrano ham, thinly sliced
4 cups pulled Spanish Spice Rubbed Pork Butt
2 cups baby arugula
1/4 cup Dijon mustard
1/2 cup Piquillo Pepper Butter, recipe follows
Piquillo Pepper Butter:
2 sticks unsalted butter, slightly softened
4 piquillo peppers, patted dry and chopped
4 cloves garlic, chopped
2 teaspoons chopped fresh thyme
1 teaspoon Spanish paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Prepare a grill for direct and indirect grilling over medium heat. Heat the plancha, or a cast-iron griddle, over the direct heat.
  • Spread the mayonnaise on the bottom of the rolls. Top with half the Manchego and ham. Then, top with the Spanish Spice Rubbed Pork Butt and arugula. Top with the remaining half the Manchego and ham. Spread the mustard on the top half of the rolls. Place the tops on the sandwich and brush with the Piquillo Pepper Butter.
  • Place the sandwiches butter-side down on the griddle. Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes. Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego. Flip the sandwiches over and place the bricks back on top. Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes.
  • Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using.

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