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
SUPER GRILLED "CUBAN" MIDNIGHT SANDWICH
"This sandwich is called a 'Media Noche' which translates to 'Midnight.' It is not exactly a "traditional" Cuban sandwich, for those of you fortunate to have had one, but this one makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips. COOKS NOTE: Bust out your Foreman Grill, or Panini Press! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Cuba.
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayonnaise and Italian dressing.
- Spread mixture on hoagie rolls.
- Spread each roll with mustard.
- On each roll, arrange layers of turkey, ham, and cheese.
- Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
- Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook 2 more minutes, more or less!
Nutrition Facts : Calories 907.9, Fat 62.8, SaturatedFat 18.8, Cholesterol 136.7, Sodium 1830.4, Carbohydrate 41.2, Fiber 2.5, Sugar 6.2, Protein 44.8
GRILLED CUBAN BUNINI SANDWICH
They say the key to a good Cuban sandwich is soft bread; we say Ball Park® Buns fit the bill. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 6h20m
Yield 4
Number Of Ingredients 21
Steps:
- Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.
- Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.
- Preheat a panini press according to manufacturer's instructions.
- Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese.
- Brush outsides of buns with olive oil and place in panini press until cheese is melted.
Nutrition Facts : Calories 896.6 calories, Carbohydrate 38.5 g, Cholesterol 229.9 mg, Fat 52.3 g, Fiber 3.8 g, Protein 68.3 g, SaturatedFat 22.1 g, Sodium 2850.8 mg, Sugar 3.8 g
GRILLED CUBAN SANDWICH (SANDWICH CUBANO)
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!
Provided by Lourdes Castro
Categories Sandwich Cheese Pork Father's Day Backyard BBQ Dinner Lunch Ham Summer Grill Grill/Barbecue Swiss Cheese Sandwich Theory Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 7
Steps:
- Assemble the sandwich
- Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
- Wrap the sandwich in foil
- Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
- Press and grill the sandwich
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
- Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
- Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
- Slice and serve
- Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
GRILLED TURKEY CUBAN SANDWICHES
Categories Sandwich Cheese turkey Thanksgiving Back to School Mayonnaise Mint Fall Swiss Cheese Bon Appétit
Yield Makes 6
Number Of Ingredients 12
Steps:
- Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
- Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
- Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.
GRILLED NEW CUBAN SANDWICHES
Grilled Cuban sandwiches are delicious and hearty pressed sandwiches made with dill pickle relish, swiss cheese, and ham and turkey breast.
Provided by Linda Larsen
Categories Sandwiches
Time 26m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a panini grill, indoor grill, or waffle iron according to the product instructions.
- Spread the butter on the cut sides of rolls, then spread the mustard on them.
- Make sandwiches using the coated split rolls, using the pickles, Swiss, ham, Provolone, and roast pork, layering in the order provided in the ingredient list.
- Place each sandwich on the grill (or grill more than one at a time if your grill allows it) close the cover, and press down if necessary, using a kitchen towel or oven mitt to shield your hand.
- Grill for 4 to 5 minutes until the sandwiches are crisp and hot and the cheese is melted. Cut in half and serve immediately.
Nutrition Facts : Calories 883 kcal, Carbohydrate 99 g, Cholesterol 96 mg, Fiber 5 g, Protein 46 g, SaturatedFat 16 g, Sodium 2408 mg, Sugar 9 g, Fat 34 g, ServingSize 4 sandwiches (4 servings), UnsaturatedFat 0 g
GRILLED SANDWICHES (CUBAN STYLE)
My version of Cuban sandwiches. I used Barb Gertz's Recipe #56080 in the sandwiches and they came out fabulous! This is a hearty sandwich thats crispy on the outside and cheesy on the inside. The pickles are a must!
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
GRILLED CUBAN SANDWICH
Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good
Provided by Bonnie G 2
Categories Ham
Time 20m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 7
Steps:
- Assemble the sandwich.
- Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
- Wrap the sandwich in foil.
- Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
- Press and grill the sandwich.
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
- Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
- Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
- Slice and serve.
- Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
- NOTES:.
- The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
- Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.
ULTIMATE GRILLED CUBAN SANDWICH
Steps:
- Light your grill and set it up for direct medium-high heat.
- Combine all rub ingredients and whisk together.
- Combine mayonnaise and yellow mustard with 2 tablespoons of the Cuban rub, mix thoroughly.
- While grill preheats and the spread melds together, rinse off pork tenderloins with cold water. Trim off any visible silver skin and pat dry .
- Rub pork with very thin coat of oil and season entire surface with a light dusting of the rub.
- Place pork over direct medium heat on the grill, cooking for 12-15 minutes, turning every 1.5-2 minutes.
- Remove pork when internal temperature reaches 140° F. Close grill lid but don't turn it off.
- Baste pork with a light coat of oregano olive oil and let rest 5-10 minutes.
- Slice pork thinly.
- Apply a generous portion of the mayonnaise and seasoning mixture to the top bun and bottom of each sandwich roll and set aside.
- Assemble your sandwiches by layering slices of pork, ham, and cheese on the bottom bun. Place the assembled sandwiches in grill over indirect heat for about 4 minutes, or until the cheese melts.
- Remove from grill, top with pickle slices and your top bun, then slice and serve.
GRILLED CUBANO SANDWICH
When you think of the classic flavors of a Cubano sandwich, you think spicy mustard, tangy pickles and succulent pieces of pork. In this recipe we marinate pork tenderloin in yellow mustard and pickle juice so those bold flavors penetrate the meat. Pressing the sandwich onto the grill with a weight guarantees that the bread gets nice and toasty and the cheese is completely melted.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
- Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
- Meanwhile, prepare a grill or large grill pan for medium-high heat.
- Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
- Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
- Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
- Unwrap the sandwich, cut into 4 pieces and serve immediately.
GRILLED CUBAN SANDWICH
Steps:
- 1. Open the sub bun. Spread the mustard on both sides. Add a thin slice of cooked pork, then add the ham , then two slices of cheese. Top with pickles. Place the top bun on and melt the butter in a skillet.
- 2. Once butter is melted Place the sub in the skillet. Place a heavy pan on top of the sub to push down. A cast iron pan works well for this. Cook about 4 minutes. Check to see how brown the sub is. If it is browned nicely turn over and place the pan on top and repeat process.
- 3. Serve
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CUBAN SANDWICH - GRILLED
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Servings 4-6Estimated Reading Time 50 secs
- In a blender, place all the Wet Rub ingredients and blend until it forms a semi liquid paste; Pour the wet rub over the pork loin roast and rub all sides;
- Place the roast on the grill for indirect and close the lid; Cooking time is about 1h30 to 2hoo or until the internal temperature of the roast reaches 145°F on an instant read thermometer;
- Once the pork roast have reached is internal targeted temperature, place over direct heat and sear for 2 minutes per side; Take the roast out of the grill then cut the meat into ⅛ to ¼” thick slices.
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4/5 (4)Calories 335 per servingServings 4
- Spread mustard evenly over cut sides of bread. Arrange half of cheese and half of ham on bottom half of loaf; top with pickle slices. Repeat layer with remaining cheese and ham; cover with top half of loaf. Cut into quarters.
- Heat a large, heavy skillet coated with cooking spray over medium-high heat. Add sandwiches; press with a heavy skillet (such as cast iron). Cook 2 minutes on each side.
GRILLED CUBAN SANDWICH RECIPE - GOOD FOOD
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Servings 4Total Time 30 minsCategory Lunch
- 1. Split the baguette or rolls in half but leave a hinge on one side. Spread the bread with a generous amount of mustard. Lay the cheese on both sides of the bread and fill the sandwich with pork, ham and pickles.
- 2. Spread the outside of the bread with the butter and press the sandwich in an sandwich grill until the cheese is melted and the bread toasted crisp. If you don't have a sandwich press, melt the butter in a large frypan over medium heat and fry the sandwiches on both sides, pressing it down with a smaller frying pan or flat lid for about five minutes each side.
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- Slice bread in half lengthwise. Brush outside of bread with butter; place cut-side up onto large piece of aluminum foil. Spread 1 cut-side of bread with mayonnaise; spread other cut-side with mustard. Layer ham, turkey, Swiss cheese and pickles onto bottom half of bread, folding meats or cheese to fit, if necessary. Top with remaining bread. Wrap tightly in aluminum foil.
- Place sandwich onto grill. Grill, turning once, 20-25 minutes or until cheese is melted. Remove sandwich from foil; cut into 12 slices.
A CUBAN SANDWICH TASTES BETTER WHEN THE MEAT IS SMOKED
From amazingribs.com
3.3/5 (33)Total Time 2 hrs 15 minsCategory Dinner, Lunch, Main CourseCalories 719 per serving
- Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
- Cook. Place the pork loin filet on the indirect side of the grill, positioning the vent directly above it in order to force the smoke over and around the meat. Cook the filet until it reaches and internal temperature of 145°F, approximately 2 hours. Remove the pork loin filet from the grill and adjust the grill temperature for high heat cooking (Warp 10), approximately 450°F.
- Prep. Cut the smoked pork loin filet into ¼-inch slices. Split the bread horizontally. Begin assembling the Cuban sandwiches by laying the bread out cut side up. Spread yellow mustard on the top halves of the bread. Cut the Swiss cheese slices in half, and add three half-slices of cheese to each half of bread. Add slices of smoked pork loin filet to both bottom halves of bread. Top the pork slices with sliced ham and pickles. Crown the sandwiches with the top halves of bread.
- Loosely wrap the sandwiches with foil. Press the tops of the sandwiches with your hands to flatten them.
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Author Derrick RichesPublished 2008-01-18Estimated Reading Time 2 mins
- Philly Cheese Steak Sandwiches. The real secret to the perfect cheese steak is a large cooking space. You just can't get enough room in a pan, so try heating up a large griddle on your grill.
- Cuban Pork Sandwiches. While this might sound like a lot of work for a sandwich, the marinated and slow-roasted rotisserie pork roast is so good, you just might want to eat it plain.
- Grilled Chicken and Mozzarella Panini. This is a delicious grilled chicken panini recipe that's fast and easy to make. You can add or substitute any of the ingredients to suit your needs.
- Hoosier Rib-Eye Sandwich. If you're in the mood for a good-sized steak sandwich, this Hoosier Rib Eye is the answer. Not only is it easy to prepare, but fabulous to eat.
- Grilled Veggie Panini. A sandwich isn't always about the meat. Grilled vegetables, cheese, and mayo are the perfect filling between two pieces of sourdough bread that are grilled on a panini or on a grill under a weight like a foil-covered brick.
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5/5 (1)Calories 1275 per servingCategory Sandwich
- To make the mojo sauce, combine orange juice, lime juice, sugar, and chili powder in a small saucepan and simmer for about 10 minutes over medium heat until it begins to reduce and thicken slightly.
- Cut the loaf of bread in half (to make two long sandwiches that will later be cut in half after cooking). Then slice each in half to open up and begin building the sandwiches.
- Spread mustard on the top and bottom of each sandwich. Begin with a layer of Swiss cheese slices on the bottom of the sandwich.
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4/5 (2)Estimated Reading Time 3 mins
- Prepare Mojo Marinade *recipe below and reserve ½ cup for glaze. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.
- Prepare Big Green Egg or other grill for indirect smoking at 275⁰; add chunks of hickory wood to the hot coals for smoke flavor.
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