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 PORK SANDWICH (CUBANOS) FROM CHEF MOVIE
This is the cubanos sandwich recipe from the 2014 movie Chef. The food in the recipe was created by real life rock star chef Roy Choi. This is the actual recipe from the movie! It was published on thestar.com. This is supposed to be made with a panini / sandwich press but I do not have one so I've provided instructions for how to make this in a skillet. AND these are great for freezing! Refer Note 1 for instructions.
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 7
Steps:
- Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
- Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
- Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
- Butter the bottom AND top of the outside of the baguettes.
- Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
- Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.
Nutrition Facts : ServingSize 1195 g, Calories 407 kcal, Carbohydrate 33.3 g, Protein 20.8 g, Fat 21.4 g, SaturatedFat 11.9 g, Cholesterol 71 mg, Sodium 1747 mg, Fiber 2.7 g, Sugar 2.5 g
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.
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.
ORIGINAL CUBAN SANDWICH
Steps:
- Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 pickles on top of the mustard. You then place 1 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, 1 1/2 ounces per slice. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich.
- Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!
CHEF JOHN'S CUBAN SANDWICH
Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Nutrition Facts : Calories 1473.1 calories, Carbohydrate 85.4 g, Cholesterol 287.1 mg, Fat 85.2 g, Fiber 5.3 g, Protein 88.2 g, SaturatedFat 37.3 g, Sodium 4076.6 mg, Sugar 4.2 g
CUBAN PORK SANDWICHES
Make and share this Cuban Pork Sandwiches recipe from Food.com.
Provided by PaulaG
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
- Cook for 1 minute, stirring frequently; drain.
- Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
- Let stand at room temperature for 1 hour; remove and discard the garlic.
- Cover and place in refrigerator.
- To make the sandwiches, mash the minced garlic, cumin and salt.
- Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
- Allow to stand for 10 minutes; slice thin.
- Over medium heat, heat the oil in a large skillet.
- Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
- Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
- The yield is 4 sandwiches and 2 cups of relish.
Nutrition Facts : Calories 783.7, Fat 23.4, SaturatedFat 12.1, Cholesterol 125.3, Sodium 1268.7, Carbohydrate 86.1, Fiber 5, Sugar 7.2, Protein 55.5
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
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
TOASTED CUBAN SANDWICH
This Cuban sandwich is piled high with ham, roast pork loin, Swiss cheese, and dill pickles, then toasted to warm and crunchy perfection.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
- Preheat oven to 500 degrees F (260 degrees C).
- Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
- Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 30.2 g, Cholesterol 84.6 mg, Fat 53.5 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 13.8 g, Sodium 975.6 mg, Sugar 7.2 g
GRILLED CUBAN PORK PRESSED SANDWICHES
With pork, ham and cheese, paninis satisfy hearty appetites!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
- Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
- Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.
Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g
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