CUBANO
Provided by Jose Garces
Categories Sandwich Cheese Mustard Lunch Ham Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 16
Steps:
- To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
- Place a rack in the middle position and preheat the oven to 325°F.
- To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. Allow the meat to cool completely before slicing.
- To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.
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- Ropa Vieja. When I was growing up, my Abuela would make me a special meal on my birthday. More often than not, the meal I chose was Ropa Vieja. This dish consists of tender shredded beef that is cooked in tomatoes and served over tons of fluffy white rice.
- Picadillo. Picadillo is made with ground beef, potatoes, olives, and string beans in a big pot, but the recipe varies depending on the cook. Many recipes include raisins, a common addition to ground beef across other Latin-American cultures.
- Pernil. Roast pork shoulder is one of the tenderest, most succulent dishes you could ever order at a Cuban restaurant. Plus, it reminds many Cubans and Cuban-Americans of Christmas, since it's what is usually cooked on Christmas Eve.
- Masitas/ Chicharron. Just thinking about a plate full of juicy masitas is enough to make your stomach grumble. These crispy chunks of fried pork are tender on the inside, crunchy on the outside, and full of flavor.
- Tostones. Tostones are smashed fried plantains that can be eaten like a bag of potato chips. The plantain is an ingredient used in all its forms throughout Cuban dishes, an important show of Afro-Cuban culture.
- Arroz con Frijoles. So simple, yet so delicious. Just ask my roommates, I eat some variation of rice and beans at least once a week, and in my opinion, no pantry is complete without a can of black beans.
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- Yuca. There's nothing better than yuca steamed in garlicky mojo sauce. Yuca is another word for cassava root, a starch that is similar to a potato and native to South America.
- Buñuelos. Cuban Buñuelos are little donuts made out of yuca. They taste like light, flaky doughnuts and they are usually dipped in a sauce made of anise.
- Maduros. Can you tell how important plantains are in Cuban culture? Maduros are sweet plantains that are only fried once, as opposed to tostones getting fried twice.
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- Lechon Asado. It doesn't take more than a few hours to notice that pork plays a prominent role in many Cuban menus, and there may be few better ways to experience Cuban pork than with a traditional lechon asado.
- Moros y Cristianos. Moros y Cristianos is a staple Cuban side dish of black beans and white rice. You’ll find this one on most if not all restaurant menus.
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