Grilled Cubano Turkey Pork And Swiss With Mustard And Pickles Food

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GRILLED CUBANO SANDWICH



Grilled Cubano Sandwich image

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

One 1-pound pork tenderloin
1/4 cup plus 1 tablespoon yellow mustard
2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
8 dill pickle slices (cut lengthwise), plus 2 tablespoons pickle brine
2 small cloves garlic, grated
Kosher salt and freshly ground black pepper
One 14-inch loaf Cuban bread or other long, soft bread, split lengthwise
2 tablespoons salted butter, melted
1/4 cup mayonnaise
8 ounces thinly sliced deli ham
4 ounces thinly sliced Swiss cheese

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 TURKEY CUBAN SANDWICHES



Grilled Turkey Cuban Sandwiches image

Categories     Sandwich     Cheese     turkey     Thanksgiving     Back to School     Mayonnaise     Mint     Fall     Swiss Cheese     Bon Appétit

Yield Makes 6

Number Of Ingredients 12

1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed) finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin
1 1-pound loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5x3 inches), each halved horizontally
12 deli slices Swiss cheese
1 pound thinly sliced Black Forest ham
6 1/4-inch-thick slices cooked turkey breast
6 tablespoons (about) butter

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.

TURKEY CUBANO



Turkey Cubano image

Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

4 tablespoons mayonnaise
Hot sauce or mustard, to taste
2 (12-inch) soft hero rolls or semolina loaves, split in half horizontally
3 to 4 ounces cooked turkey breast, thinly sliced
8 slices deli ham or prosciutto
8 slices Swiss cheese
1/3 cup sliced pepperoncini peppers or other pickled hot peppers (optional)
1 large dill pickle, sliced
2 tablespoons unsalted butter, melted

Steps:

  • Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.
  • In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste - it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.
  • Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
  • Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.
  • Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You'll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.

GRILLED CUBANO: TURKEY, PORK AND SWISS WITH MUSTARD AND PICKLES



Grilled Cubano: Turkey, Pork and Swiss with Mustard and Pickles image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Mustard     Pork     Poultry     turkey     Back to School     Lunch     Grill/Barbecue     Swiss Cheese     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 sandwich

Number Of Ingredients 7

1 tablespoon butter
1 hard roll
1 tablespoon mustard
4 slices Swiss cheese
2 ounces roast pork, sliced
2 ounces turkey breast (about 2 slices)
1 dill pickle, thinly sliced

Steps:

  • 1. Cut roll.
  • 2. Spread mustard on top of roll.
  • 3. Place two slices of cheese onto each side of roll.
  • 4. Stack cheese, pork, turkey, and pickle onto bottom of roll.
  • 5. Close sandwich.
  • 6. Melt a tablespoon of butter in pan.
  • 7. Press down on sandwich and grill over moderate heat for approximately 3-4 minutes on both sides, pressing down firmly from time to time.

GRILLED SANDWICHES (CUBAN STYLE)



Grilled Sandwiches (Cuban Style) image

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

4 Portuguese rolls
4 tablespoons butter
chicken or pork roast
1/2 lb sliced swiss cheese
sliced dill pickle
Dijon mustard
mayonnaise (or Honey Mustard Dipping Sauce)

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.

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