Grilled New Cuban Sandwiches Recipes

GRILLED CUBAN SANDWICH (SANDWICH CUBANO)

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 NEW CUBAN SANDWICHES

Steps:

• Preheat panini grill, indoor grill, or waffle iron. Spread mustard on half of the cut side of split rolls. Spread pickle relish on the other half. Make sandwiches using the coated split rolls, using Swiss, ham, Provolone, and turkey. Spread butter thinly on outside of rolls. Place sandwich on grill, close cover, and press down if necessary, using a kitchen towel or oven mitt to shield your hand. Grill for 4-5 minutes until crisp and hot. Makes

GRILLED CUBAN SANDWICHES

Steps:

• Cut the pork tenderloin in half crosswise to create two 4- to 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through, opening the pieces like a book.
• Lay pork pieces cut-side down on a piece of plastic wrap, cover with more plastic wrap and lightly pound the pork to about 1/2-inch thick with a meat mallet.
• Add the pork, half the chopped garlic, lime and orange zest and juice, cumin, oregano, 3 tablespoons mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper to a quart- or gallon-size resealable bag. Marinate the pork in the refrigerator for 30 minutes.
• Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 350°F. Oil the grates to prevent sticking.
• Transfer pork to a plate, shaking off excess marinade. Discard marinade. Grill until charred on both sides, 4 to 5 minutes per side for medium doneness. For your safety, please reference the USDA safe cooking temperatures.
• Transfer the pork to a cutting board, and let rest for 5 minutes. Slice on slight angle into 1/8-inch-thick slices.
• In a small bowl combine the remaining chopped garlic and 3 tablespoons mustard with mayonnaise and whisk together. Slice the ciabatta or rolls in half horizontally and spread the mayo mixture on both sides of the bread.
• Place a slice of Swiss cheese on each bottom section and top with 3 to 4 slices of the pork tenderloin, 3 to 4 pickle slices, 2 slices of ham, 3 slices of salami, a second slice of Swiss cheese, and the top half of the roll. Wrap sandwiches in a double layer of aluminum foil.
• Place foil-wrapped sandwiches on the grill and place a cast iron skillet or brick on top of each sandwich. Grill about three minutes per side while pressing down on the skillet or brick, until the cheese has melted and the bread is browned and crunchy.
• Unwrap sandwiches, cut in half, and serve immediately. Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.

GRILLED CUBANO SANDWICH

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 NEW CUBAN SANDWICHES

Steps:

• Preheat a panini grill, indoor grill, or waffle iron according to the product instructions.
• Spread the butter on the cut sides of rolls, then spread the mustard on them.
• Make sandwiches using the coated split rolls, using the pickles, Swiss, ham, Provolone, and roast pork, layering in the order provided in the ingredient list.
• Place each sandwich on the grill (or grill more than one at a time if your grill allows it) close the cover, and press down if necessary, using a kitchen towel or oven mitt to shield your hand.
• Grill for 4 to 5 minutes until the sandwiches are crisp and hot and the cheese is melted. Cut in half and serve immediately.

GRILLED CUBAN SANDWICH

Steps:

• In a small bowl, combine olive oil, mustard, cumin, paprika and a pinch of salt. Spread mixture on bread.
• On four slices, layer ingredients in this order: cheese, ham, turkey, then pickles.
• Top with remaining four slices of bread to form sandwiches, pressing down to compress filling.
• Heat a large skillet, panini press or sandwich maker to medium-high heat.
• Spread butter on bottom of each sandwich and place buttered side down on hot surface.
• Butter top side of sandwich while in pan and grill until browned. Flip sandwich and grill on other side. If using a panini or sandwich press, close press.
• Grill, pressing constantly, until sandwiches are browned and crisp on both sides and cheese is melted, about 10 -12 minutes.

GRILLED TURKEY CUBAN SANDWICHES

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.

GRILLED TURKEY CUBAN SANDWICHES

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.