CUBANO PIZZA RECIPE
Behold the Cubano pizza: all the fixin's of the best sandwich in the world, The Cuban, all layered onto the most wonderful grandma pizza dough and baked to crispy, cheesy perfection!
Provided by Jenni Field
Categories Bread and Rolls Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Set a rack in the lowest position in your oven and preheat to 450F (425 if you have convection).
- Prepare a half sheet pan by lining it with parchment and spreading it with olive oil.
- Dimple or stretch your dough to fit a parchment-lined half sheet pan.
- Allow the grandma pizza dough to rise for approximately 2 hours.
- Carefully spread and layer the ingredients on evenly in this order: the garlic, mustard (or mix the garlic and mustard together before spreading), Swiss, ham, pulled pork, pickle chips, mozzarella cheese. NOTE: sprinkle the whole pizza evenly with cumin and oregano at whatever point/s you'd like. I added some after I added the mustard, after the pickles, and then again once it came out of the oven.
- Bake the pizza for 15 minutes, then rotate the pan.
- Bake an additional 7-10 minutes. The pizza is done when the bottom of the crust is golden brown on the bottom, deeply golden brown-to-brown around the edges, and the cheese is all melted with some broiled spots.
- Remove from the oven, loosen the eges of the pizza with a spatula, and slide the pie onto a cooling rack.
- Let cool for 5 minutes.
- Zigzag with mustard or even with reduced pork marinade if you like. Or skip that step.
- Move the pizza to a cutting board,* and slice with a sharp knife or a pizza wheel.
- Slice and enjoy.
Nutrition Facts : Calories 335 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 916 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CUBAN SANDWICH PIZZA
A crunchy homemade pizza crust topped with the savory and mouthwatering toppings from a classic Cuban sandwich.
Provided by Amy
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Whisk 1 cup of flour, instant yeast, sugar, and salt in a large mixing bowl until well combined.
- Heat water using an electric kettle or in the microwave until the temperature reaches 120°-130°F. Add the warm water and vegetable oil to the mixing bowl and mix together with your hands for one minute. Slowly add more flour and mix until the dough is no longer sticky, nor dry.
- Flour the pastry mat and knead the dough on the mat for about 4 minutes, adding flour as necessary to reduce any stickiness. Mold the dough into a ball, place in a floured mixing bowl and cover with a kitchen towel to rest for 10 minutes.
- Once the dough has finished resting, remove from the bowl and place onto the pastry mat and roll out the dough into a 9 inch circle (I used my hands). Then place the pizza dough onto the pizza pan and gently pinch the sides of the dough to form the crust.
- Spread softened butter, minced garlic, and mustard on the pizza (but not on the edges) and add 1 cup of shredded Swiss cheese, ham, and pickles. Top with remaining ¼ cup of cheese.
- Bake at 425°F for 12-15 minutes or until the cheese is lightly browned and the crust is golden brown (cooking times can vary based on your oven).
CUBAN PIZZA
Steps:
- For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
- Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
- For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
- Preheat the oven to 250 degrees F.
- Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
- For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
- Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
- For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
- Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
- Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
- Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.
CUBANO PIZZA (CUBAN SANDWICH PIZZA)
A delicious twist on the classic Cuban sandwich
Provided by Delish D'Lites
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- Preheat your oven to 425°F.
- Combine flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water* (120-130F) and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Allow the dough to rest for 10 minutes.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Layer the pizza dough with the Swiss cheese slices, shredded roast pork, ham, and pickles. Top the pizza with the shredded Swiss/Gruyere mixture.
- Bake on lowest oven rack for 12 to 15 minutes, or until cheese is bubbly and crust is browned.
- While the pizza bakes, make the mayo/mustard drizzle by combining the mayonnaise, mustard and milk. Whisk to combine, then drizzle on the finished pizza. Serve hot.
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 SANDWICH
It is generally believed that the Cuban cigar workers who migrated to the Tampa, FL area/Ybor City back in the early 1900's brought the Cuban sandwich to the US. Originally called the "mixto" or mixed sandwich, the Cuban, as it is known today, became a workingman's lunch for those employed in the cigar industry. Note--if you can't get sour oranges in your area, try equal parts of orange and grapefruit juice or 2 parts orange juice to 1 part lemon juice and 1 part lime juice.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h34m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the Cuban Roast Pork: Mash the garlic and salt together using a mortar/pestle.
- Place the mash mixture in a small bowl; add in oregano, onion, and sour orange juice; mix thoroughly.
- Heat oil in a saucepan over medium heat; add in the mash mixture and whisk to blend.
- Remove from heat and set marinade aside.
- Pierce the pork roast with a sharp knife or fork.
- Set aside a small amount of the marinade for use during the roasting period.
- Pour remaining marinade over the pork, cover, and refrigerate 2-3 hours.
- Preheat oven to 325°; remove pork from marinade and place on a rack in a roasting pan.
- Sprinkle reserved marinade over pork.
- Roast until completely cooked and a meat thermometer registers 160° (about 20 minutes per lb).
- Baste occasionally with the pan juices.
- Remove pork from oven and let rest for at least 20 minutes before thinly slicing the meat.
- Bring remaining pan juices to a boil and simmer until juice is reduced by half; use this juice to sprinkle onto the meat in the sandwiches.
- To make the sandwiches: cut the bread into 4 sections, each about 8 inches long; slice these sections in half horizontally; spread butter on the inside of both halves.
- Generously layer sandwiches with filling ingredients in the following order: pickles, roasted pork, ham, and cheese.
- Spread with the optional mustard or mayonnaise if desired.
- Preheat a pancake griddle or large skillet.
- Lightly coat hot griddle or skillet with cooking spray; add in the first sandwich (make sure that your griddle or skillet is not too hot or the crust will burn before the cheese melts).
- Place a heavy iron skillet on top of the sandwich to flatten it (you want to smash the sandwich, compressing the bread to about a third of its original size).
- Grill the sandwich for 2-3 minutes on each side, until the cheese is melted and the bread is golden.
- Repeat the process for each sandwich.
- Slice each sandwich in half diagonally and serve.
- Note--Additions like Genoa salami, mayonnaise, lettuce, tomato, and onion have become popular in the past forty years but are considered heresy by purists; in the old days, the sandwich was brushed on the outside with a small amount of pork drippings.
Nutrition Facts : Calories 1430.4, Fat 97.9, SaturatedFat 33.2, Cholesterol 340.3, Sodium 2578.1, Carbohydrate 14.6, Fiber 1.2, Sugar 7.7, Protein 117.6
TOASTED CUBAN SANDWICH
This Cuban sandwich is piled high with ham, roast pork loin, Swiss cheese, and dill pickles, then toasted to warm and crunchy perfection.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
- Preheat oven to 500 degrees F (260 degrees C).
- Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
- Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 30.2 g, Cholesterol 84.6 mg, Fat 53.5 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 13.8 g, Sodium 975.6 mg, Sugar 7.2 g
AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY
Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork
Provided by Rie McClenny
Categories Lunch
Yield 20 sandwiches
Number Of Ingredients 15
Steps:
- Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
- Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
- Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
- Preheat the oven to 250˚F (120˚C).
- Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
- Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
- Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
- Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 10 grams, Fat 49 grams, Fiber 1 gram, Protein 55 grams, Sugar 3 grams
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