Cuban Sandwiches Food

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CUBAN SANDWICH



Cuban Sandwich image

Provided by Alton Brown

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 hoagie rolls
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature

Steps:

  • Slice the bread 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. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
  • Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

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

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!

THE ULTIMATE CUBAN SANDWICH



The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Categories     main-dish

Time 1h24m

Yield 4 to 6 servings

Number Of Ingredients 19

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

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



Cuban Sandwich image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

1 alpine roll
1 tablespoon butter
3 ounces pork loin
2 ounces hickory smoked ham
2 slices Swiss cheese, cut in half
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard
2 to 3 ounces sliced dill pickles

Steps:

  • Heat a flattop or pan on medium heat.
  • Slice alpine roll in half and butter each side. Set roll on flattop and cook until warm and toasted, approximately 5 minutes. Meanwhile, arrange pork loin and ham on the flattop in piles shaped like the roll and grill until warm, 1 1/2 to 2 minutes. Flip and place 2 pieces cheese on each pile of meat. Grill until the cheese has melted. Meanwhile, remove toasted roll and spread mayonnaise on both halves, then add mustard to half. Place ham and cheese on one half of the roll, then place the pork loin on the other half. Add pickles (don't be shy-add a lot! They make the sandwich!) to the bottom half and top with the other side of the roll. Cut sandwich in half and enjoy!

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Make and share this Cuban Pork Sandwiches recipe from Food.com.

Provided by PaulaG

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 small red onion, thinly sliced
1 cup water
1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 garlic, cloved minced
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1 lb) pork tenderloin (about 1 pound)
1 teaspoon olive oil
8 slices sourdough bread
8 slices swiss cheese

Steps:

  • For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
  • Cook for 1 minute, stirring frequently; drain.
  • Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
  • Let stand at room temperature for 1 hour; remove and discard the garlic.
  • Cover and place in refrigerator.
  • To make the sandwiches, mash the minced garlic, cumin and salt.
  • Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
  • Allow to stand for 10 minutes; slice thin.
  • Over medium heat, heat the oil in a large skillet.
  • Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
  • Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
  • The yield is 4 sandwiches and 2 cups of relish.

Nutrition Facts : Calories 783.7, Fat 23.4, SaturatedFat 12.1, Cholesterol 125.3, Sodium 1268.7, Carbohydrate 86.1, Fiber 5, Sugar 7.2, Protein 55.5

CUBAN SANDWICH



Cuban Sandwich image

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

3 garlic cloves
1 teaspoon salt
1 tablespoon dried oregano
1 cup minced onion
1 cup sour orange juice
1/2 cup Spanish olive oil
1 (2 lb) boneless center cut pork loin roast
Cuban bread
butter, softened
sliced dill pickle
1 lb thinly sliced cuban cooked pork
1 lb thinly sliced good-quality ham
1/2 lb thinly sliced mild swiss cheese
yellow mustard (optional)
mayonnaise (optional)

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

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