The Ultimate Cuban Sandwich Recipes

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EASY CUBAN SANDWICH



Easy Cuban Sandwich image

The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.

Provided by Aimee Mars

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 lb Pork Tenderloin
1/4 cup Olive Oil
1/4 cup Orange Juice
2 tablespoons Lime Juice
3 Garlic Cloves (minced)
1 teaspoon Dried Oregano
1/2 teaspoon Cumin
1 Cuban Bread Loaf (Italian bread will also work)
1 lb Swiss Cheese (sliced)
1 lb Smoked Ham (sliced)
1 cup Dill Pickles (sliced)
1/4 cup Mustard
2 tablespoons Butter

Steps:

  • Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
  • Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
  • Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
  • Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
  • Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
  • Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
  • Slice the sandwiches in half before servings.

Nutrition Facts : ServingSize 1 sandwich, Calories 583 kcal, Carbohydrate 34 g, Protein 43 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 1354 mg, Fiber 2 g, Sugar 3 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!

CUBAN SANDWICH RECIPE



Cuban Sandwich Recipe image

This Cuban sandwich recipe is as easy as it is scrumptious. A classic deli-style Sammy made with roasted pork, ham, swiss, pickles, and mustard on buttery-crisp bread!

Provided by Diana

Categories     Main Course

Time 55m

Number Of Ingredients 16

1 pound pork tenderloin
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
2 cloves garlic (minced)
½ teaspoon ground cumin
1 tablespoon dried oregano
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large Cuban loaf or 4 smaller ones (they can be hard to find so sub with hoagie rolls, or Italian or French bread)
⅓ cup yellow mustard
8 ounces swiss cheese
1 pound smoked ham slices
4 large dill pickles (sliced)
Sliced pork (from above)
2 tablespoons butter (softened to room temperature)

Steps:

  • Preheat the oven to 375°F/190°C, and line a rimmed baking sheet with foil.
  • In a small bowl, whisk together all the pork marinade ingredients (olive oil, orange juice, lime, garlic, cumin, oregano, salt and pepper).
  • Place the pork tenderloin on the baking sheet, and pour the marinade over the pork so it's well coated.
  • Bake for 25-30 minutes or until the internal temperature reaches 145°F/63°C.
  • Remove from the oven, let it rest for 5 minutes then transfer to a cutting board and slice into ¼ inch thin slices.
  • Slice the bread in half lengthwise. If using a large loaf, then cut in halves to make a total of 4 sandwiches.
  • Layer half of the cheese over the bottom piece of the bread, followed by ham, pork, pickles, and the remaining cheese.
  • Over the top pieces of bread, spread mustard, and cover the sandwiches.
  • In a skillet/pan, melt the butter, place one or two sandwiches in the pan, and press down with something heavy (cast iron pan). Cook for 2-3 minutes per side or until the cheese has melted and the bread is lightly golden. Repeat the same process with the rest of the sandwiches.
  • Cut the sandwiches in half, and serve with potato chips.

Nutrition Facts : Calories 847 kcal, Carbohydrate 23 g, Protein 68 g, Fat 53 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 211 mg, Sodium 3391 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 27 g, ServingSize 1 serving

CUBAN SANDWICH



Cuban Sandwich image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 tablespoon dried Mexican oregano
1 teaspoon ground cumin
2 1/2 pounds Boston butt (pork shoulder roast)
2 ounces grapeseed oil
4 cups chicken stock
Six 6-inch pieces Cuban bread or French baguette
12 tablespoons (1 1/2 sticks) butter
12 slices swiss cheese
1 1/2 pounds deli sliced ham
12 dill pickles, cut into long slices
6 tablespoons Dijon mustard

Steps:

  • For the braised pork shoulder: Preheat the oven to 300 degrees F.
  • Combine the salt, pepper, oregano and cumin, and mix well. Rub the pork all over with the spice mix.
  • Heat a large cast-iron skillet or saute pan over high heat until smoking. Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side. Transfer to a deep baking dish.
  • Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds. Cover tightly with parchment paper and then with foil. Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours.
  • Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes. When cool, slice the pork thin and against the grain.
  • For the Cuban sandwich: Heat a flat top grill or panini press to medium-high.
  • Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side. Toast the bread, cut-side down. (If using a panini press, do not close the press.)
  • Cut the swiss cheese slices in half; place two halves on bottom halves of the bread. Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese. Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich.
  • Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press. Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.

THE ULTIMATE CUBAN SANDWICH



The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 18

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

Steps:

  • You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:
  • 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



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

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