Cuban Sandwich Recipes Recipe For Lasagna

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.

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

Steps:

• For the braised pork shoulder: Preheat the oven to 300 degrees F.
• Combine the salt, pepper, oregano and cumin, and mix well. Rub the pork all over with the spice mix.
• Heat a large cast-iron skillet or saute pan over high heat until smoking. Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side. Transfer to a deep baking dish.
• Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds. Cover tightly with parchment paper and then with foil. Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours.
• Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes. When cool, slice the pork thin and against the grain.
• For the Cuban sandwich: Heat a flat top grill or panini press to medium-high.
• Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side. Toast the bread, cut-side down. (If using a panini press, do not close the press.)
• Cut the swiss cheese slices in half; place two halves on bottom halves of the bread. Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese. Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich.
• Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press. Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.

GRILLED SANDWICHES (CUBAN STYLE)

Steps:

• Preheat the griddle.
• Add mustard to one side and mayonnaise to to the other cut side of the rolls.
• Build each sandwich with the roasted turkey, pork, cheese, and pickles.
• Spread outside of roll with butter.
• Place the sandwich on the hot griddle, cover with a cookie sheet, and place heavy iron skillet or sandwich press to flatten.
• Grill the sandwich for a few minutes on each side.
• Slice in half diagonally and serve.