CUBANO
This pressed pork, cheese and pickle sandwich is a Miami staple, but the Cubano as we know it was created by Cuban immigrants in Tampa. In the late 1800s, they made versions of traditional mixed-meat sandwiches from Cuba using what was available: roasted pork and ham, common thanks to Spanish and Italian influences in the area. This Miami version is now as popular as the Tampa original, which also includes salami.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 Cubano sandwiches
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚ F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles.
- Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.
CUBANO SANDWICHES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.
- Quick pickles:
- Bring 3/4 cup water, 1/4 cup white vinegar, 3 tablespoons chopped onion, 1 tablespoon each salt and sugar, 1 teaspoon red pepper flakes and 3 minced garlic cloves to a boil; cook, stirring, 2 minutes. Pour over 1 sliced peeled large cucumber in a bowl and stir. Refrigerate 15 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!
CUBANO SANDWICH
Steps:
- Preheat a sandwich press to medium heat.
- Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips.
- Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise.
- Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches.
- Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl.
- Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
- Preheat the oven to broil.
- Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
CUBANO SANDWICH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Heat a large pan or griddle with the oil to medium heat. Put the tortillas in the pan (in batches if need be) and place a slice of Swiss on each. Spread about 1/2 tablespoon of the mustard over the top of each cheese slice. Stack half of the tortillas with 4 ounces of pulled pork followed by 2 slices of ham. Add 4 pickle slices on top of the ham, then top with a second tortilla (with just the cheese) to make a sandwich. Press the sandwiches lightly and allow the cheese to melt, making sure that the tortillas are nice and crispy.
- Slice the sandwiches in half and serve.
CUBANO SANDWICHES
Add a few dashes of your favorite hot sauce to these delicious pork-and-cheese sandwiches for some extra kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Butter inside of each roll; spread with mustard. Divide ham, pork, and cheese among bottom halves of rolls. Top with pickles, more mustard to taste, and top halves of rolls. Press down firmly on sandwiches.
- Heat a grill pan and another heavy pan over medium. With a paper towel, lightly coat grill pan with butter. In batches, place sandwiches on grill pan and weight with second pan. Cook until bread is crisp on the outside, about 3 minutes per side; transfer grill pan to oven and bake sandwiches until cheese has melted, about 5 minutes. To serve, cut sandwiches in half.
Nutrition Facts : Calories 710 g, Fat 40 g, Fiber 2 g, Protein 51 g
SANDWICH CUBANO
Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450°F Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. Stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside.
- Coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes.
- Roast the tenderloin, turning after 10 minutes, until the internal temperature reaches 155F @20 to 25 minutes. Let rest for 15 minutes and cut into thin slices.
- Cut loaf of bread into 16 sandwich rounds of 1/2 inch thickness. Lightly toast sandwich rounds under the broiler.
- Lightly brush a baking pan and a sheet of aluminum foil with the olive oil.
- Spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast. Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down.
- Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet. Bake the sandwiches until the cheese has melted, about 10 minutes. Transfer to a serving platter and serve immediately.
Nutrition Facts : Calories 321.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 47.9, Sodium 784.9, Carbohydrate 32.7, Fiber 2.2, Sugar 0.9, Protein 19.6
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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- In a bowl, whisk the orange juice with the lime juice, olive oil, garlic, oregano, cumin, cilantro, onion and season with salt and pepper. Stir in the shredded pork and let stand for 30 minutes.
- Using a slotted spoon, mound the pork on the bottom of each roll. Spoon a little of the marinade over the pork and top with the ham, salami, Swiss cheese and dill pickles. Spread mustard and hot sauce on the top half of each roll and press the sandwiches closed. Brush the rolls on top and bottom with butter.
- Preheat a panini press. Working with one or two sandwiches at a time, press the cubanos until toasted and the Swiss cheese is melted. Cut the sandwiches in half and serve immediately.
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