Bobby Flay Cuban Sandwich Recipe Recipe For Hand Recipe For Chicken

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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.

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.

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

1/2 cup prepared mayonnaise
2 tablespoons gochujang
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/4 head napa cabbage, finely shredded
1 cup chopped prepared kimchee
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
4 cups canola oil
4 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 cup unsweetened coconut milk
1 cup buttermilk
4 cloves garlic, chopped to a paste
3-inch piece fresh ginger, peeled and finely grated
Four 6-ounce boneless skinless chicken breasts, pounded to even thickness
4 buns, split, brushed with oil and toasted until lightly golden brown

Steps:

  • For the mayonnaise: Whisk together the mayonnaise, gochujang, lime zest and some salt and pepper in a bowl, cover and refrigerate to allow the flavors to meld, at least 30 minutes.
  • For the slaw: Whisk together the vinegar, soy and honey in a large bowl until combined. Add the cabbage, kimchee and cilantro. Season with salt and pepper, and then toss to combine. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.
  • For the chicken: Preheat the oven to 325 degrees F. Heat the oil in large Dutch oven or a deep fryer until a deep-frying thermometer inserted into the oil reaches 365 degrees F.
  • Divide the flour between 2 large shallow bowls and season each with salt and pepper. Whisk together the coconut milk, buttermilk, ginger and garlic in a large shallow bowl and season with salt and pepper. Set up your breading station: flour, milk, flour.
  • Dredge the chicken in the flour and tap off any excess. Dip in the milk mixture and let any excess drip off. Dredge in the second bowl of flour and tap off any excess. Fry the chicken, in batches, until golden brown and cooked through, 4 to 5 minutes. Remove to a baking sheet fitted with a baking rack. Repeat with the remaining chicken. Place in the oven to crisp up, about 5 minutes.
  • Spread some mayo on each side of the buns. Top with a chicken breast and finish with some of the slaw, then serve.

THROWDOWN CUBAN SANDWICH WITH HOMEMADE PICKLES



Throwdown Cuban Sandwich with Homemade Pickles image

Provided by Bobby Flay

Yield 8 to 10 servings

Number Of Ingredients 32

1 (4 to 5 pound) bone-in pork shoulder, excess fat trimmed
Kosher salt and freshly ground black pepper
2 teaspoons ground cumin
Canola oil
3 cups chicken stock
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons aged sherry vinegar
1 head garlic, cloves removed and peeled
2 medium Spanish onions, peeled and coarsely chopped
2 bay leaves
Clover Honey
Handfull fresh oregano, stems with leaves
3 Kirby cucumbers, sliced into 1/8-inch thick slices
2 cups plus 2 tablespoons distilled white vinegar
3/4 cup packed coarsely chopped fresh dill
2-3 tablespoons sugar
2 garlic cloves, coarsely chopped
2 teaspoons kosher salt
3/4 teaspoon dill seeds
1/2 teaspoon whole mustard seeds
1/2 teaspoon coriander seeds
1 cup prepared mayonnaise
3 tablespoons Dijon mustard
5 cloves roasted garlic, pureed
Salt and freshly ground black pepper
8 to 10 Cuban breads, sliced 3/4 of way through
Roasted Garlic-Dijon Aioli
Shredded pork
Homemade Pickles
1 pound thinly sliced Swiss cheese
1 pound thinly sliced good-quality ham

Steps:

  • Pork: Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides.
  • Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.
  • Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.
  • Homemade Pickles: Put the sliced cucumber in a medium bowl (which has a fitted lid).
  • Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.
  • Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.
  • Roasted Garlic-Dijon Aioli: Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
  • For Sandwiches: Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.
  • Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.

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