Grilled Cubano Sandwich Recipes

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GRILLED CUBAN SANDWICH (SANDWICH CUBANO)



Grilled Cuban Sandwich (Sandwich Cubano) image

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!

Provided by Lourdes Castro

Categories     Sandwich     Cheese     Pork     Father's Day     Backyard BBQ     Dinner     Lunch     Ham     Summer     Grill     Grill/Barbecue     Swiss Cheese     Sandwich Theory     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 7

1 loaf Cuban bread, sliced lengthwise
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons yellow mustard, or to taste
1 1/2 pounds boiled ham, sliced
1 1/2 pounds roasted pork , sliced
1 pound Swiss cheese, sliced
1 cup dill pickle chips, or to taste

Steps:

  • Assemble the sandwich
  • Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
  • Wrap the sandwich in foil
  • Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
  • Press and grill the sandwich
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  • Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
  • Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
  • Slice and serve
  • Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

GRILLED CUBAN SANDWICH



Grilled Cuban Sandwich image

Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good

Provided by Bonnie G 2

Categories     Ham

Time 20m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 7

1 loaf Cuban bread, sliced lengthwise
1/4 cup unsalted butter, softened
3 tablespoons yellow mustard (to taste)
1 1/2 lbs boiled ham, sliced
1 1/2 lbs roasted pork, sliced
1 lb swiss cheese, sliced
1 cup dill pickle slices (to taste)

Steps:

  • Assemble the sandwich.
  • Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
  • Wrap the sandwich in foil.
  • Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
  • Press and grill the sandwich.
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  • Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
  • Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
  • Slice and serve.
  • Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
  • NOTES:.
  • The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
  • Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.

CUBANO SANDWICH



Cubano Sandwich image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 29

1 medium onion, cut into 4 slices
1 Cubanelle pepper, halved, seeded and cored
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 long Italian loaf, sliced in half lengthwise
3 tablespoons butter, melted
1/2 cup Mojo Mustard, recipe follows
12 thin slices deli ham (about 12 ounces)
2 cups homemade or store-bought carnitas, recipe follows (see Cook's Note)
6 dill gherkins, sliced in thirds lengthwise
8 slices Swiss cheese
1 cup yellow mustard
1 tablespoon honey
2 teaspoons chili paste
1 teaspoon fresh oregano
1/2 teaspoon ground cumin
Zest of 1 orange plus 1 tablespoon orange juice
Zest and juice of 1 lime
1 clove garlic, minced
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder, cut into 2-inch cubes, with fat cap scored
1 tablespoon chipotle powder
Kosher salt
3 cloves garlic, smashed
2 cinnamon sticks
1 yellow onion, quartered
1/2 cup orange soda
1/4 cup vegetable oil
Zest and juice from 1 large orange

Steps:

  • Preheat a sandwich press to medium heat.
  • Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips.
  • Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise.
  • Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches.
  • Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl.
  • Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
  • Preheat the oven to broil.
  • Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.

GRILLED CUBANO SANDWICH



Grilled Cubano Sandwich image

When you think of the classic flavors of a Cubano sandwich, you think spicy mustard, tangy pickles and succulent pieces of pork. In this recipe we marinate pork tenderloin in yellow mustard and pickle juice so those bold flavors penetrate the meat. Pressing the sandwich onto the grill with a weight guarantees that the bread gets nice and toasty and the cheese is completely melted.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 11

One 1-pound pork tenderloin
1/4 cup plus 1 tablespoon yellow mustard
2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
8 dill pickle slices (cut lengthwise), plus 2 tablespoons pickle brine
2 small cloves garlic, grated
Kosher salt and freshly ground black pepper
One 14-inch loaf Cuban bread or other long, soft bread, split lengthwise
2 tablespoons salted butter, melted
1/4 cup mayonnaise
8 ounces thinly sliced deli ham
4 ounces thinly sliced Swiss cheese

Steps:

  • Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
  • Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
  • Meanwhile, prepare a grill or large grill pan for medium-high heat.
  • Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
  • Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
  • Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
  • Unwrap the sandwich, cut into 4 pieces and serve immediately.

GRILLED TURKEY CUBAN SANDWICHES



Grilled Turkey Cuban Sandwiches image

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

Provided by Butterball

Categories     Trusted Brands: Recipes and Tips     Butterball®

Time 2h15m

Yield 6

Number Of Ingredients 12

Non-stick cooking spray
1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
2 cloves garlic, peeled, sliced
1 tablespoon canola oil
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 loaves Cuban, French or Italian bread (15 inches long)
¼ cup honey mustard
½ pound smoked ham
½ pound sliced Swiss cheese
12 sandwich-style dill pickle slices

Steps:

  • Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
  • Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
  • Combine cumin, salt and pepper. Sprinkle over turkey.
  • Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
  • Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  • Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
  • Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
  • Serve sandwiches warm, wrapped in aluminum foil.

Nutrition Facts : Calories 1066 calories, Carbohydrate 95.1 g, Cholesterol 202.4 mg, Fat 34.4 g, Fiber 4.8 g, Protein 91.6 g, SaturatedFat 12.9 g, Sodium 2711.5 mg, Sugar 7.8 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.

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Top Asked Questions

How do you make a Cuban sandwich?
Cuban Sandwich is a classic hot pressed sandwich with pulled pork, sliced ham, and melted Swiss cheese topped with dill pickles and a creamy mustard sauce. Saved! In a small bowl stir mayonnaise, mustard and hot sauce. Cut the ends off the bread and split in half. Spread mayo-mustard mixture over the inside of the bread.
What does a Cubano sandwich taste like?
When you think of the classic flavors of a Cubano sandwich, you think spicy mustard, tangy pickles and succulent pieces of pork. In this recipe we marinate pork tenderloin in yellow mustard and pickle juice so those bold flavors penetrate the meat.
What kind of bread do you use for a Cuban sandwich?
If you can't find Cuban bread, a long loaf of French or Italian bread will do. Some people make do with Italian bread for panini, which is another grilled sandwich similar to a Cubano.
How do you cook Cuban bread on a griddle?
— Diana Andrews 1 loaf Cuban bread, French bread, Italian bread, or 4 individual 7-inch loaves Gather the ingredients. Heat a griddle or large cast-iron or other heavy-duty pan to medium heat. Cut the loaf of bread into quarters and slice each quarter in half horizontally.

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