Cuban Sandwich Sallye Recipes

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CHEF JOHN'S CUBAN SANDWICH



Chef John's Cuban Sandwich image

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

¼ cup mayonnaise
¼ cup mustard
1 pinch cayenne pepper
1 (8 ounce) loaf Cuban bread
8 slices Swiss cheese
6 thin slices smoked fully-cooked ham
1 ½ cups cooked pulled pork, heated
1 large dill pickle, sliced thinly lengthwise
2 tablespoons butter, or as needed

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 SANDWICH



Cuban Sandwich image

Provided by Alton Brown

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 hoagie rolls
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature

Steps:

  • Slice the bread 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. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
  • Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

CUBAN SANDWICH



Cuban Sandwich image

It is generally believed that the Cuban cigar workers who migrated to the Tampa, FL area/Ybor City back in the early 1900's brought the Cuban sandwich to the US. Originally called the "mixto" or mixed sandwich, the Cuban, as it is known today, became a workingman's lunch for those employed in the cigar industry. Note--if you can't get sour oranges in your area, try equal parts of orange and grapefruit juice or 2 parts orange juice to 1 part lemon juice and 1 part lime juice.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h34m

Yield 4 serving(s)

Number Of Ingredients 15

3 garlic cloves
1 teaspoon salt
1 tablespoon dried oregano
1 cup minced onion
1 cup sour orange juice
1/2 cup Spanish olive oil
1 (2 lb) boneless center cut pork loin roast
Cuban bread
butter, softened
sliced dill pickle
1 lb thinly sliced cuban cooked pork
1 lb thinly sliced good-quality ham
1/2 lb thinly sliced mild swiss cheese
yellow mustard (optional)
mayonnaise (optional)

Steps:

  • To make the Cuban Roast Pork: Mash the garlic and salt together using a mortar/pestle.
  • Place the mash mixture in a small bowl; add in oregano, onion, and sour orange juice; mix thoroughly.
  • Heat oil in a saucepan over medium heat; add in the mash mixture and whisk to blend.
  • Remove from heat and set marinade aside.
  • Pierce the pork roast with a sharp knife or fork.
  • Set aside a small amount of the marinade for use during the roasting period.
  • Pour remaining marinade over the pork, cover, and refrigerate 2-3 hours.
  • Preheat oven to 325°; remove pork from marinade and place on a rack in a roasting pan.
  • Sprinkle reserved marinade over pork.
  • Roast until completely cooked and a meat thermometer registers 160° (about 20 minutes per lb).
  • Baste occasionally with the pan juices.
  • Remove pork from oven and let rest for at least 20 minutes before thinly slicing the meat.
  • Bring remaining pan juices to a boil and simmer until juice is reduced by half; use this juice to sprinkle onto the meat in the sandwiches.
  • To make the sandwiches: cut the bread into 4 sections, each about 8 inches long; slice these sections in half horizontally; spread butter on the inside of both halves.
  • Generously layer sandwiches with filling ingredients in the following order: pickles, roasted pork, ham, and cheese.
  • Spread with the optional mustard or mayonnaise if desired.
  • Preheat a pancake griddle or large skillet.
  • Lightly coat hot griddle or skillet with cooking spray; add in the first sandwich (make sure that your griddle or skillet is not too hot or the crust will burn before the cheese melts).
  • Place a heavy iron skillet on top of the sandwich to flatten it (you want to smash the sandwich, compressing the bread to about a third of its original size).
  • Grill the sandwich for 2-3 minutes on each side, until the cheese is melted and the bread is golden.
  • Repeat the process for each sandwich.
  • Slice each sandwich in half diagonally and serve.
  • Note--Additions like Genoa salami, mayonnaise, lettuce, tomato, and onion have become popular in the past forty years but are considered heresy by purists; in the old days, the sandwich was brushed on the outside with a small amount of pork drippings.

Nutrition Facts : Calories 1430.4, Fat 97.9, SaturatedFat 33.2, Cholesterol 340.3, Sodium 2578.1, Carbohydrate 14.6, Fiber 1.2, Sugar 7.7, Protein 117.6

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.

CUBAN SANDWICHES



Cuban Sandwiches image

This delicious -- and simple to make -- Cuban sandwich is sure to become a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 2 sandwiches

Number Of Ingredients 13

4 cloves garlic, thinly sliced
Juice of 2 limes (about 3 tablespoons)
1/3 cup freshly squeezed orange juice
2 teaspoons ground cumin
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 (12-ounce) pork tenderloin, trimmed
1 tablespoon olive oil
4 ounces Black Forest ham, thinly sliced (about 4 slices)
4 ounces Swiss cheese, thinly sliced (about 4 slices)
4 kosher dill pickles (about 4 ounces), thinly sliced lengthwise
2 (6-inch) soft French or Cuban rolls, split
4 tablespoons unsalted butter, softened

Steps:

  • In a resealable plastic bag, combine garlic, lime and orange juices, cumin, salt, and pepper. Add pork and marinate, refrigerated, for up to 4 hours.
  • Preheat oven to 350 degrees. Wipe off any excess marinade from pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and cook on all sides until lightly brown, about 5 minutes. Transfer skillet to oven and cook 12 minutes more. Transfer pork to a cutting board and let rest for 5 to 10 minutes before slicing into 1/8-inch slices.
  • Brush insides of each roll with 1 tablespoon butter. Layer 1 ounce of Swiss cheese on one of the cut sides of each roll. Top each with 6 ounces pork tenderloin, 2 ounces ham, 2 ounces pickle slices, and remaining ounce of cheese. Top with remaining halves of rolls. Brush top and bottom of rolls with remaining 2 tablespoons butter. Heat a panini press to medium high and grill sandwiches until heated through and the cheese is melted, about 5 minutes. Slice on the diagonal and serve immediately.

LAUREL'S CUBAN SANDWICH



Laurel's Cuban Sandwich image

A slightly different twist on the Cuban Sandwich, invented for the "If You Build It, They Will Eat It Challenge, Susie's World Tour 2019

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 12

1 loaf French bread, small, about 8 inches
2 tablespoons mayonnaise
2 tablespoons sofrito sauce, jarred
1 teaspoon honey
1 tablespoon mustard
4 slices ham
4 slices roast pork
3 dill pickles, siced
4 slices sweet onions
4 slices swiss cheese
8 green olives, sliced
1 tablespoon butter, melted

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!

Nutrition Facts : Calories 1793.5, Fat 32.8, SaturatedFat 16.4, Cholesterol 66.8, Sodium 3891.9, Carbohydrate 299.9, Fiber 14.3, Sugar 18.9, Protein 76.5

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

CUBANO SANDWICHES RECIPE BY TASTY



Cubano Sandwiches Recipe by Tasty image

Here's what you need: garlic, ground cumin, freshly ground black pepper, kosher salt, fresh oregano, fresh orange juice, fresh lime juice, olive oil, boneless pork shoulder, cuban bread, sweet ham, salami, swiss cheese, kosher pickles, yellow mustard, unsalted butter

Provided by Visit Florida

Categories     Lunch

Time 5h10m

Yield 4 servings

Number Of Ingredients 16

1 head garlic, cloves seperated and peeled
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
⅓ cup fresh oregano
⅓ cup fresh orange juice, (from about 1 large orange)
¼ cup fresh lime juice, from about 3 limes
¼ cup olive oil
2 lb boneless pork shoulder
2 loaves cuban bread, halved crosswise and lengthwise
16 slices sweet ham, baked
8 slices salami
8 slices swiss cheese
4 kosher pickles, thinly sliced lengthwise
4 tablespoons yellow mustard
4 tablespoons unsalted butter, melted

Steps:

  • Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
  • Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
  • Preheat the oven to 325°F (160°C).
  • Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190-195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
  • Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
  • Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
  • Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
  • Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
  • Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
  • Slice the sandwiches in half and serve.
  • Enjoy!

Nutrition Facts : Calories 1254 calories, Carbohydrate 105 grams, Fat 63 grams, Fiber 5 grams, Protein 68 grams, Sugar 27 grams

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From myrecipes.com


EASY CUBAN SANDWICH RECIPE - A SASSY SPOON
2022-02-09 Toast the Cuban sandwich. Spread 1 tablespoon of unsalted butter on the outside of both sides of the sandwich. Place the sandwich on a sandwich press, panini press, cast iron pan or a hot grill pan. Press down on the sandwich at medium heat, until both sides are golden brown, and the cheese has melted about 5-6 minutes total.
From asassyspoon.com


THE BEST CUBAN SANDWICH WITH CARNITAS - SLICE OF JESS
2020-02-29 Instructions. Slice Cuban bread in half and then slice it horizontal for the sandwich. Slather the interior of each side with yellow mustard and mayonnaise. Pile high with ham, carnitas, Swiss cheese, pickles and optional jalapeños. Fold halves together and place the sandwich on a hot panini press that's been greased with butter or cooking spray.
From sliceofjess.com


CUBAN SANDWICH QUESADILLA - SKINNYTASTE
2011-01-06 Instructions. Heat a non-stick skillet over low heat. Spray with oil and place tortilla on the pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to …
From skinnytaste.com


CUBAN SANDWICH - IMMACULATE BITES
2018-05-17 Follow the manufacturer’s instruction or cook for about 4-5 minutes until golden brown and crisp. If using cast iron or heavy skillet: Add about 1-2 tablespoons butter on the pan , over medium-high heat, swirl to coat. Place sandwich in the center of the the pan, press it down to make full contact with the hot pan.
From africanbites.com


GEORGE FOREMAN GRILL CUBAN SANDWICH RECIPE | BESTO BLOG
2018-08-15 Grilled new cuban sandwiches recipes delicious foreman grill sandwich panini recipes cuban sandwich sallye just a pinch recipes grilled cuban sandwich cubano recipe epicurious com. Whats people lookup in this blog: George Foreman Grill Cuban Sandwich Recipe; Share. Tweet. Email. Prev Article. Next Article . Related Articles. Ginger beer …
From bestonlinecollegesdegrees.com


CUBAN SANDWICH RECIPE - MASHED
2021-09-17 Place cheese slices on top of pickles. Broil open sandwich in oven for 2 to 3 minutes until cheese is melted and mayonnaise is starting to turn golden brown. Remove from oven and place top portion of bread onto sandwich and press down lightly. Cut Cuban into 6 thick slices and serve warm.
From mashed.com


SIMPLE CUBAN SANDWICH RECIPE • A SIMPLE PANTRY
2016-04-11 Preheat oven to 250 degrees. In a small bowl, add the mayo, diced avocado, and cilantro. Mash together until smooth, then season with salt and pepper to taste. Slice the slider rolls in half, then add a tablespoon of the dijon mustard to the bottom bun, followed by a slice of provolone cheese. Add the ham, then top with a heaping ½ cup of the ...
From asimplepantry.com


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