THE ULTIMATE CUBAN SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 1h24m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
CHEF JOHN'S CUBAN SANDWICH
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
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 ROASTED PORK SANDWICHES
For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
CUBAN-STYLE PORK SANDWICHES
Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.
CLASSIC CUBAN MIDNIGHT (MEDIANOCHE) SANDWICH
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Provided by Pretty Pink Bullets
Categories World Cuisine Recipes Latin American Caribbean
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
- Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Nutrition Facts : Calories 1452.6 calories, Carbohydrate 69.1 g, Cholesterol 275.2 mg, Fat 88.4 g, Fiber 4.4 g, Protein 92.1 g, SaturatedFat 36.7 g, Sodium 3308.6 mg, Sugar 3.7 g
GRILLED CUBAN SANDWICH
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
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.
CUBAN SANDWICH - A TAMPA CLASSIC!
This recipe is from the "Tampa Treasures" cookbook by the Junior League of Tampa. Make sure you use Cuban style roast pork! Also makes a great game day sandwich when cut into 1 1/2-inch pieces.
Provided by Amy - Ellies Mommie
Categories Lunch/Snacks
Time 25m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut Cuban bread into 6 8-inch pieces.
- Split bread lengthwise.
- Spread mustard on six halves of the bread.
- Spread mayonnaise on the other six halves of the bread.
- Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread.
- Layer pickles on top of salami; top with mayo halves of bread.
- Can be eaten cold, but tastes better "hot pressed".
- To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates.
- Press down hard on the sandwich, squeezing the halves together tightly.
- Grill until the bread is toasted to a light brown on the outside and the cheese is melted.
- Alternate method: Heat a heavy pan on top of the stove on medium heat.
- Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good).
- Toast sandwich until light brown on one side, then turn over.
- Replace brick on toasted side.
- Serve with potato chips and a cold soda.
Nutrition Facts : Calories 211.8, Fat 13.7, SaturatedFat 6.2, Cholesterol 64.9, Sodium 556.6, Carbohydrate 1.4, Sugar 0.5, Protein 19.8
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