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
CUBAN SANDWICH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 13
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.
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
Make and share this Cuban Sandwich recipe from Food.com.
Provided by morgainegeiser
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Spread mustard inside 1 slice of bread.
- Layer with ham, pork, cheese and salami.
- Sprinkle with diced pickle and seasonings. Butter inside remaining slice of bread if desired.
- Follow directions for sandwich or panini maker.
Nutrition Facts : Calories 189.9, Fat 13.7, SaturatedFat 7.6, Cholesterol 44.2, Sodium 1487.7, Carbohydrate 5.4, Fiber 1.4, Sugar 2.5, Protein 11.6
CUBAN SANDWICH
Recipe courtesy Cafe Habana of New York City and aired on the show Sara's Secrets. For Zaar World Tour III
Provided by cookiedog
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a mini food processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and roast pork. Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches and tuck in any overhanging filling.
- Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot.
- Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat. Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes.
- Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately.
- Roast Pork: Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
- In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight turning the meat once or twice. Bring to room temperature before cooking.
- Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast until very tender, about 3 hours. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork, as desired.
- Cook's note: The pork can be refrigerated for up to 3 days.
Nutrition Facts : Calories 2196.2, Fat 149.2, SaturatedFat 54.5, Cholesterol 568.9, Sodium 1645.7, Carbohydrate 49.5, Fiber 3.6, Sugar 7.6, Protein 153.6
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5/5 (1)Category SandwichCuisine CubanTotal Time 6 hrs 45 mins
- Place the pork shoulder in a large heavy duty zip top bag or bowl. Pierce the meat with a sharp knife in several places. In a bowl, combine the salt, pepper, onion, oregano, garlic, orange juice, lemon juice, bay leaves, and olive oil. Pour the mixture over the pork and massage it into the meat, letting the liquid into the holes you'd created with the knife. Let the meat marinate for at least 4 hours or overnight.
- Preheat the oven to 375 degrees F, and place the roast along with all of the marinade into a roasting pan. Roast for 30 minutes and turn down the heat to 325 degrees F. Continue roasting for another hour or so, basting the roast every 15 minutes. Add about a quarter cup of water if the liquid in the pan dries up.
- When the pork is done, set aside to rest for 30 minutes and gather the rest of your sandwich ingredients.
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