Cuban Sandwich With Fresh Goat Cheese Recipes

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HERBED GOAT CHEESE SANDWICHES



Herbed Goat Cheese Sandwiches image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 10

8 ounces low-fat cream cheese, room temperature
10 1/2 ounces mild goat cheese, such as Montrachet, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons low-fat milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 loaf dense 7-grain bread, thinly sliced
1 hothouse cucumber, unpeeled

Steps:

  • To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
  • To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

Nutrition Facts : Calories 269 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH



Creamy Goat Cheese and Cucumber Sandwich image

A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor. I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill. My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, sandwiches, main course

Time 10m

Yield 1 sandwich

Number Of Ingredients 10

1 ounce goat cheese
1/4 cup (1 ounce) low-fat cottage cheese
1/2 tablespoon plain low-fat yogurt (more if needed)
1/4 teaspoon sumac (to taste)
2 slices pumpernickel, black bread or whole wheat country bread
Chopped fresh dill
1/2 tender celery stick from the heart, sliced very thin on the diagonal
1/2 Persian cucumber or 1/4 European cucumber, sliced very thin on the diagonal
Salt and freshly ground pepper to taste
3 walnut halves (1 1/2 whole walnuts), finely chopped

Steps:

  • In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
  • Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 3 grams, TransFat 0 grams

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

ORIGINAL CUBAN SANDWICH



Original Cuban Sandwich image

Provided by Food Network

Categories     main-dish

Time 23m

Yield 1 serving

Number Of Ingredients 7

1 loaf Cuban bread
1-ounce regular mustard
4 dill pickles
5 slices boiled ham or Virginia ham
2 slices roast pork
1 slice imported Swiss cheese
1-ounce butter

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!

WARM GOAT CHEESE SANDWICHES



Warm Goat Cheese Sandwiches image

Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.

Provided by Alesa

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 4

1 (5 ounce) goat cheese, softened
½ cup basil pesto
¾ cup sun-dried tomatoes, softened and chopped
2 pita breads, cut in half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
  • Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g

GRILLED SANDWICHES (CUBAN STYLE)



Grilled Sandwiches (Cuban Style) image

My version of Cuban sandwiches. I used Barb Gertz's Recipe #56080 in the sandwiches and they came out fabulous! This is a hearty sandwich thats crispy on the outside and cheesy on the inside. The pickles are a must!

Provided by Rita1652

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 Portuguese rolls
4 tablespoons butter
chicken or pork roast
1/2 lb sliced swiss cheese
sliced dill pickle
Dijon mustard
mayonnaise (or Honey Mustard Dipping Sauce)

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.

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

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