Cuban Sandwich With Fresh Goat Cheese Food

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

Steps:

• In a mini food processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and roast pork. Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches and tuck in any overhanging filling.
• Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot.
• Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat. Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes.
• Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately.
• Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
• In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight turning the meat once or twice. Bring to room temperature before cooking.
• Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast until very tender, about 3 hours. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork, as desired.

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

Steps:

• In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
• Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

GRILLED SANDWICHES (CUBAN STYLE)

Steps:

• Preheat the griddle.
• Add mustard to one side and mayonnaise to to the other cut side of the rolls.
• Build each sandwich with the roasted turkey, pork, cheese, and pickles.
• Spread outside of roll with butter.
• Place the sandwich on the hot griddle, cover with a cookie sheet, and place heavy iron skillet or sandwich press to flatten.
• Grill the sandwich for a few minutes on each side.
• Slice in half diagonally and serve.

CUBAN SANDWICH WITH FRESH GOAT CHEESE

Steps:

• Slice the rolls horizontally in half, leaving 1 edge intact.
• Lay the bread open and spread each side with the mustard.
• Divide the ingredients evenly among the slices of roll.
• On a flat surface layer the ham, pork and cheese for each sandwich.
• Roll the sliced meat around the cheese and place in the open roll.
• Add 2 slices of pickles.
• Heat your panini maker or sandwich press.
• Drizzle each sandwich with olive oil.
• Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
• Serve warm.

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY

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!

TOASTED CUBAN SANDWICH

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.

CALIFORNIA VEGGIE SANDWICH

Steps:

• Make the pickled vegetables:
• Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
• Make the dressing and assemble:
• Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
• Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
• Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
• Do Ahead
• Pickles can be made 2 weeks ahead. Keep chilled.

WARM GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.