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
EASY CUBAN SANDWICH
The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.
Provided by Aimee Mars
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
- Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
- Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
- Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
- Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
- Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
- Slice the sandwiches in half before servings.
Nutrition Facts : ServingSize 1 sandwich, Calories 583 kcal, Carbohydrate 34 g, Protein 43 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 1354 mg, Fiber 2 g, Sugar 3 g
CUBANO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
- Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
- Ingredients and Directions
- Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.
CUBAN SANDWICHES (CUBANOS)
A classic homemade Cuban sandwich recipe (Cubano) with mojo-marinated pork, swiss, pickles, and lots of mustard. And also lots of butter, but let's try to focus on the calorie-free mustard.
Provided by Karen
Categories Main Course
Time 28m
Number Of Ingredients 7
Steps:
- Heat a skillet over medium, and add the sliced boiled ham. Cook for about 1 minute on each side, or until brown spots start to appear. Remove to a plate.
- Brush or spread softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
- When the bread is toasted, spread with mustard. Use as much as you like.
- Layer the pork, browned ham, Swiss, and sliced pickles. Top with the bread. Brush the top and bottom of the sandwich with butter.
- Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. Add cans or something else heavy if it's not being pressed well. If you have a George Foreman or a panini press, use that. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.
- Slice in half and devour immediately!
Nutrition Facts : ServingSize 1 sandwich, Calories 929 kcal, Carbohydrate 128 g, Protein 48 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 82 mg, Sodium 2308 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 11 g
CUBANO SANDWICH WITH QUICK PICKLES
A traditional Cubano has slow-cooked pork and mojo made from scratch. This shortcut version relies upon dressed ham, a mojo made with Italian dressing and quick pickles.
Provided by Trisha Yearwood
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the quick pickles: Combine the sugar, apple cider vinegar, rice wine vinegar, dried dill, mustard seeds, red pepper flakes, garlic, onion and 1 1/2 teaspoons salt in a small saucepan. Bring to a boil.
- Toss the cucumber slices with 1 tablespoon of salt and place in a strainer. Let the slices sit for 10 minutes, then rinse well with cold water.
- Put the pickles in a jar, pour in the pickling liquid and leave for at least 30 minutes. Keep refrigerated for up to 10 days.
- For the cheater mojo dressing: Mix together the dressing, lime juice and orange juice in a bowl. Season with salt and pepper.
- For the sandwiches: Heat a large cast-iron pan over medium heat.
- Spread a thin layer of mustard on the inside of each roll. Put some quick pickle slices on each bottom roll, then top with a cheese slice. (You may need to cut the cheese slices into triangles to fit.) Toss the ham in the bowl with the mojo dressing, letting the excess drip off. Put 4 ounces of ham on each sandwich. Put the tops on the sandwiches.
- Spread butter on the outside of the sandwiches and put them in the cast-iron pan (do not crowd the pan; you may need to do 2 batches). Place a second cast-iron pan on top of the sandwiches and press down. Cook the sandwiches on one side for 3 to 4 minutes. Remove the top pan and turn the sandwiches over, making sure they are golden brown on the bottom. Place the top pan back on the sandwiches and press down. Cook the sandwiches until golden brown on the second side, another 3 to 4 minutes. Transfer to a cutting board and cut in half diagonally. Serve warm.
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- Slice the loaf of bread in half horizontally. Spread the mustard on the cut side of the bread, then layer the sandwich with sliced ham on the bottom, then the roast pork, followed by the swiss cheese and pickles. Top with the other half of the loaf of bread and cut into 4 smaller sandwiches for easy grilling.
- Brush the top and bottom of the sandwiches with the softened butter. Then grill the sandwiches on a panini press, griddle, or in a frying pan using a heavy skillet to press down the sandwich. You might even want to add a heavy can of beans or something to the skillet to make sure the sandwich is being pressed well.
- Cook until toasted (around 3 minutes), then flip and continue to cook on the other side for another 2-3 minutes. The exterior of the sandwich should be golden brown and crisp while the cheese inside is melted and the meat is hot.
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- Preheat the oven to 325 degrees. Combine the garlic and the olive oil in a small baking dish and roast for 30-45 minutes, until the oil is fragrant and the garlic is a golden brown. When the garlic-oil mixture has cooled, add it to a blender with the lime juice and salt and purée until smooth. Set aside.
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- 2. Slice the Cuban bread lengthwise and completely split apart. On the bottom slice of bread, evenly smear 2 tablespoons of yellow mustard then layer 4 long sliced pickles across the top of the mustard. Next, layer 4 slices of deli ham then 4 slices of the cooked pork. Top with 3 slices of Swiss cheese. Smear another 2 tablespoons of yellow mustard on the top side of the bread and sandwich together.
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- 4. Transfer the cooked sandwiches to a cutting board and cut into desired size pieces. Serve with more pickles and your favorite potato chips.
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- Thinly slice Swiss cheese, chop spring onions, and halve pickles lengthways. Lay the ham on the bottom and topside of the opened baguette. Arrange the cheese, spring onions, and pickles on top of the ham. Spread the pulled pork shoulder on top and close the baguette.
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- Slice the bread in half lengthwise. Butter the bottom half with 2 tablespoon softened butter. Spread the mustard on the top half.
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- Slice bread in halve lengthwise then in half vertically. Heat a panini press, grill pan or cast iron skillet over medium heat. Working in batches if needed, toast all halves of the bread, cut side down until golden, about 2 minutes (prevents soggy bread). Remove to a flat worksurface; set aside.
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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.
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