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.
CUBAN SANDWICH (CUBANO)
Here's how to make the BEST Traditional Cuban Sandwich, a.k.a. the Cubano, at home! Layers of mojo-marinated pork roast, ham, cheese, and pickles make this sandwich outstanding. Serve toasted grilled bread sandwich hot or cold!
Provided by Marta Rivera
Categories Dinner Lunch Sandwich Quick and Easy
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat your skillet or griddle: I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through. If using a panini press set it to medium heat. The skillet or griddle shouldn't be screaming hot, but it should radiate enough heat to toast the bread slowly. If you aren't using the double pan method or a panini press, just use anything you have to weigh the sandwich down - a foil wrapped brick, your spatula, whatever you have will do.
- Serve: Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two. LEFTOVERS! Leftovers should be wrapped in foil and stored in the refrigerator. They may be reheated by cooking the same as above.
Nutrition Facts : Calories 357 kcal, Carbohydrate 21 g, Cholesterol 79 mg, Fiber 1 g, Protein 26 g, SaturatedFat 8 g, Sodium 829 mg, Sugar 2 g, Fat 19 g, ServingSize 4 hearty portions or 8-12 smaller portions depending on cuts, UnsaturatedFat 0 g
CHEF JOHN'S CUBAN BREAD
I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 12h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
- Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
- Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
- Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
- Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
- Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
- Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g
CUBAN SANDWICH BREAD
Provided by Food Network
Time 5h40m
Yield Thirty 8-inch loaves
Number Of Ingredients 7
Steps:
- Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
- Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
ORIGINAL CUBAN SANDWICH
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 BREAD
Make and share this Cuban Sandwich Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 5h40m
Yield 30 8-inch loaves
Number Of Ingredients 7
Steps:
- For the first part:.
- Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.
- For the second part:.
- Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray.
- Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
- Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
Nutrition Facts : Calories 759.2, Fat 6.2, SaturatedFat 2.4, Cholesterol 4.5, Sodium 559.6, Carbohydrate 150.9, Fiber 5.8, Sugar 0.5, Protein 21.1
CUBAN BREAD
I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on icuban.com Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself
Provided by Bonnie G 2
Categories Yeast Breads
Time 43m
Yield 4 Sandwich Rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Grease a large bowl, and set aside.
- Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
- Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
- Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
- Take your measuring cup and sift together the two flours.
- Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
- Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
- Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
- Shape the dough into a ball and place it into the greased bowl.
- Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
- Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
- Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
- Grease a baking sheet and sprinkle lightly with cornmeal.
- Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
- Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
- Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
- Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
- Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
- Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.
Nutrition Facts : Calories 588.5, Fat 14.3, SaturatedFat 5.2, Cholesterol 12.2, Sodium 1169.2, Carbohydrate 98.7, Fiber 4.2, Sugar 2.4, Protein 14.1
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.
More about "cuban sandwich bread food"
CUBAN SANDWICH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (35)Total Time 10 hrs 40 minsServings 12Calories 451 per serving
- To make the rolls: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix, then knead together all of the dough ingredients — by hand, or using a stand mixer or bread machine set on the dough cycle — to make a smooth, supple dough., Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until it's puffy, though not necessarily doubled in bulk — about 1 hour, depending on the warmth of your kitchen.
- Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth., Deflate the dough, and divide it into six pieces.
- Shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth roll about 8" long, slightly tapered at each end.
CUBANO: A TRADITIONAL CUBAN SANDWICH RECIPE - THE …
From thespruceeats.com
IS THE CUBAN SANDWICH CUBAN, OR CUBAN-AMERICAN?
From foodfuntravel.com
CUBAN SANDWICH - WIKIPEDIA
From en.wikipedia.org
CUBAN SANDWICH RECIPE ⋆ REAL HOUSEMOMS
From realhousemoms.com
WHAT BREAD TO USE FOR CUBAN SANDWICHES (11 BEST BREADS)
From happymuncher.com
Cuisine CubanTotal Time 10 minsCategory Bread, SandwichPublished 2022-05-12
- Cuban bread. This is the traditional bread for Cuban sandwiches, and it’s usually found in a loaf shape. It’s soft, sweet and slightly chewy, with a light brown crust.
- French baguette. This long loaf has a crisp crust and a soft inside that’s perfect for soaking up all those yummy juices from your pork shoulder or shredded chicken!
- Ciabatta bread. This Italian bread is made with wheat flour, water, salt, yeast and olive oil. It has large holes throughout its body—perfect for soaking up all those yummy juices from your pork shoulder or shredded chicken!
- Focaccia. This Italian flatbread has been around since…forever—and for good reason! Its thick layer of olive oil makes it super soft on the inside while its crunchy crust holds up well against being smushed into your mouth without getting soggy (because it’s already got so much moisture!).
- Potato rolls. These rolls are just as delicious as they sound! They’re light and fluffy inside while their crispy exterior gives them a nice crunchy texture that pairs well with the rest of your ingredients.
- Hoagie rolls. If you really want to treat yourself (and get something more substantial than standard sandwich bread), consider using hoagie rolls instead of regular sandwich bread!
- Wheat Bread. If gluten is your thing, go ahead and use wheat bread for this sandwich. The texture is similar enough that it won’t throw off the flavor profile by being different from what you’re used to—and it’s still got plenty of flavor on its own!
- Sourdough. Sourdough has such great flavor that it works well in just about any sandwich situation—and Cuban sandwiches are no exception! Sourdough has a hearty flavor that pairs perfectly with the spices and flavors of this classic sandwich.
- Submarine Rolls. These are rolls that are about 6 inches long and 4 inches wide. They have a soft crust and are quite thin—they’re perfect if you want to stuff your sandwich full without having to worry about breaking through the bread!
- Kaiser Rolls. These are perfect when you want something more substantial than regular sliced bread but don’t have time to make your own dough from scratch or find an authentic baguette roll.
THE GREATEST AMERICAN SANDWICHES OF ALL TIME - MSN.COM
From msn.com
[HOMEMADE] CUBAN SANDWICH : R/FOOD - REDDIT
From reddit.com
CUBAN SANDWICH IN BEER BREAD - FOOD EMPEROR
From foodemperor.com
CUBAN SANDWICH (CUBANO) - CARLSBAD CRAVINGS
From carlsbadcravings.com
CUBAN BREAD – COMMENCE OPERATION CUBANO SANDWICH - BLOGGER
From foodwishes.blogspot.com
CUBAN SANDWICH (CUBANO) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE 5 BEST SUBSTITUTES FOR CUBAN BREAD | EATDELIGHTS
From eatdelights.com
ORIGINAL CUBAN SANDWICH RECIPES - NDALU.UK.TO
From ndalu.uk.to
WHAT BREAD DO YOU USE FOR CUBAN SANDWICHES?
From lespressobarmercurio.com
15 MIAMI CUBAN SANDWICH RECIPE - SELECTED RECIPES
From selectedrecipe.com
15 CUBAN SANDWICH RECIPE IN SPANISH - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love