Cuban Sandwich Pizza Recipes

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CUBAN PIZZA RECIPE



Cuban Pizza Recipe image

Prepare this delicious and easy homemade Cuban pizza, perfect to share with your friends and family members.

Provided by Dailis

Categories     Pizza

Time 2h20m

Yield 1 Pizza

Number Of Ingredients 8

2 tablespoons of tomato sauce
50g of mozzarella or other grated cheese
50g of ham (your choice)
150g of flour
5g of fresh yeast (or 2g of dry yeast)
80ml of water
1 pinch of salt
1 tablespoon of oil

Steps:

  • 1 We mix the ingredients and when they are well-integrated we knead for 10 minutes, stretching and folding the dough so that it gets enough air and gets spongy enough.
  • 2 After 10 minutes we make a ball with the dough and we put it in a container, we cover it with a clean cloth and we let it ferment for 2 hours, until it doubles in size.
  • 3 We grease the bottom of a frying pan with just a few drops of oil and we save it for later.
  • 4 We remove the dough from the container and we hit it a little to eliminate any excess air.
  • 5 We give it a round shape, a little squished, to put it on the pan. We pour the tomato sauce, the grated cheese and the ham chopped in cubes.
  • 6 We take the frying pan to the stove, cover it, and cook it on medium heat for 20 minutes. After this time, our Cuban pizza will be ready, with a spongy texture, the bottom and the crust golden and crunchy.

Nutrition Facts :

CUBAN PIZZA



Cuban Pizza image

Provided by Food Network

Categories     main-dish

Time P1DT35m

Yield 1 pizza

Number Of Ingredients 29

1 pound whole-grain flour, plus more for dusting
10 ounces very cold water
2 teaspoons active dry yeast
1 tablespoon sea salt
1/2 cup orange juice
1/2 cup diced white onion
1/4 cup whole garlic cloves
1/4 cup fresh lemon juice
1/4 cup lime juice
1/8 cup dried oregano
1 1/2 tablespoons toasted ground cumin
5 1/2 tablespoons kosher salt
1 tablespoon toasted and ground black peppercorns
1/8 cup extra-virgin olive oil
One 5-pound pork butt
2 English cucumbers
2 fresh dill sprigs, minced
2 cups white distilled vinegar
2 tablespoons salt
1/4 teaspoon ground turmeric
2 teaspoons toasted black peppercorns
1 1/2 teaspoons toasted mustard seeds
4 garlic cloves, crushed
1/2 cup ice
Oil, for oiling dough
150 grams 50/50 shredded mozzarella and provolone blend
100 grams shaved ham
1 cup mayonnaise
1 cup yellow mustard, preferably French's

Steps:

  • For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
  • Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
  • For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
  • Preheat the oven to 250 degrees F.
  • Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
  • For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
  • Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
  • For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
  • Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
  • Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
  • Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.

THE ULTIMATE CUBAN SANDWICH



The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Categories     main-dish

Time 1h24m

Yield 4 to 6 servings

Number Of Ingredients 19

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium chicken broth
2 bay leaves
1 long Cuban bread roll
3 tablespoons Dijon mustard
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Olive oil
You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:

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.

TOASTED CUBAN SANDWICH



Toasted Cuban Sandwich image

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

Chipotle Mayonnaise:
1 ½ cups mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
¼ cup diced green onions
1 ½ tablespoons ground chipotle peppers
1 tablespoon lime juice
1 tablespoon garlic basil spread (see footnote for recipe link)
1 teaspoon ground cumin
salt and ground black pepper to taste
Fillings:
2 tablespoons olive oil
2 sweet onions, sliced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
2 jalapeno peppers cut into rings, divided
4 ciabatta sandwich rolls, sliced horizontally
¼ cup sweet hot mustard, divided
½ pound sliced Swiss cheese, divided
½ pound sliced deli roast pork loin, divided
½ pound sliced ham, divided
2 dill pickles, cut into strips lengthwise - divided

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

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY



Award-Winning Cuban Sandwich By El Cochinito Recipe by Tasty image

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

1 ½ tablespoons black pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
¼ cup garlic, grated
2 cups lime juice
10 lb bone-in pork butt
salt, to taste
⅓ loaf cuban bread, halved lengthwise
1 tablespoon mustard
2 slices swiss cheese
1 tablespoon garlic oil
4 slices ham
1 cup pulled pork
2 slices cucumber pickle
8 oz pulled pork

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

CUBAN CHICKEN SANDWICH



Cuban Chicken Sandwich image

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

Steps:

  • Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
  • Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
  • Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
  • Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

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2020-02-03 Combine flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water* (120-130F) and oil; mix until well blended, about 1 minute.
From delishdlites.com


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