Cuban Sandwich My Way Recipes

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!

CUBAN SANDWICH (MY WAY)

Steps:

• Preheat a Large Cast iron or grill, over medium heat.
• Slice bread loaf in half long way making two sides. Spread the bottom and top halves with olive oil, spread mustard . Layer bottom and top halves with alternating ham, bacon, Chorizo, cheese, pickles, and onions. Be sure to place cheese on both sides .
• Top with Sofrito and sprinkle with Oregano, Paprika and salt and pepper to your preferred taste.
• Close sandwich, pressing gently. Make sure you don't overfill your sandwich by too much or the inside of the sandwich won't warm properly when cooking.
• Brush outside of the bread with soft butter.
• Wrap sandwich tightly in foil.
• Place sandwich in the center of the the grill or pan if using, press it down to make full contact Use a second pan or other heavy object to press on them until the first side crisps. About 5 minutes.
• When crisp, carefully flip sandwiches, continue cooking until crisp and browned, about another 5 minutes.
• When done, unwrap foil, slice into 2 to 4 slices and serve.
• NOTE: Sofrito is a type of Cuban salsa (not hot) I tend to make my own with recipe#456661.

THE ULTIMATE CUBAN SANDWICH

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.

CHEF JOHN'S CUBAN SANDWICH

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.

NIF'S CUBAN SANDWICH

Steps:

• Cut French loaf lengthwise.
• Spread butter on top and bottom. Generously add mustard, don't be shy!
• Layer ham, cheese, pickles and cucumber. Add salt and pepper to taste.
• Put top on the sandwich and cut into 3 or 4 equal pieces.
• Heat pan to medium-high temperature.
• Baste top of one section with olive oil and place oiled side down in pan. Baste other side with olive oil.
• OR Heat sandwich press or plancha to medium-high. Only use the flat side, no grooves on this sandwich! Close until toasted and cheese is melted!
• For pan - Place heavy item on top of sandwich - I used 2 nested pots. Toast for 5 minutes.
• Turn sandwich over and toast for another 5 minutes.
• Turn the heat down and put a lid on the pan to finish the melting. I can see how a sandwich press might do a better job because it's not easy to heat through if you have too many layers.
• Cut each sandwich diagonally and enjoy!

CUBAN SANDWICH

Steps:

• Preheat George Foreman grill or other panini maker.
• Open bun and spread bottom with mustard and top with Miracle Whip.
• Stack ham slice, then 1/6 of package of pulled pork, 2 pickle slices and slice of cheese on bottom of bun.
• Cover with top bun and press down.
• Put in panini maker and press down to flatten.
• Cook until bun is browned and cheese is melty. Will be pretty flat and crispy.

CUBAN MIDNIGHT SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
• Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

LAUREL'S CUBAN SANDWICH

Steps:

• Slice French loaf in half lengthwise to make a sandwich. (If loaf is very fat, slice off narrow pieces from the inner part of each slice to make a thinner sandwich.).
• Mix together mayonnaise, sofrito sauce, and honey to make a sauce. Spread this sauce on both sides of sandwich. Then spread on mustard.
• Place ham, roast pork, dill pickles, sweet onion, green olives, and Swiss cheese on bottom layer of sandwich. Put sandwich together, brush both sides with melted butter, and wrap smoothly and tightly in foil.
• Place wrapped sandwich, bottom side down, in preheated (medium heat) skillet, and press down with something heavy, such as a foil-wrapped brick.) I use a cast iron skillet with large tomato juice cans inside.
• When you hear the butter sizzling, leave sandwich 3-4 minutes, then flip it onto it's top and press again, leaving it for 3-4 minutes more. Remove sandwich from heat and let rest for 3 minutes. Unwrap, slice, and enjoy!

CUBAN SANDWICH WITH FRESH GOAT CHEESE

Steps:

• Slice the rolls horizontally in half, leaving 1 edge intact.
• Lay the bread open and spread each side with the mustard.
• Divide the ingredients evenly among the slices of roll.
• On a flat surface layer the ham, pork and cheese for each sandwich.
• Roll the sliced meat around the cheese and place in the open roll.
• Add 2 slices of pickles.
• Heat your panini maker or sandwich press.
• Drizzle each sandwich with olive oil.
• Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
• Serve warm.