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Cubano Sandwich

Cubano Sandwich


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The beauty of a traditional Cubano is the balance of meat, cheese, and dill pickles. This recipe from Havana Central is a careful ratio of all of three, and adds a spicy garlic mojo into the mix for an extra kick of flavor.

Ingredients

For the garlic mojo

  • 10 cloves garlic
  • 1 Cup olive oil
  • 1/4 Cup lime juice
  • Pinch of salt

For the sandwich

  • 1 roll Cuban bread
  • 1 Tablespoon yellow mustard
  • 6 slices dill pickles
  • 2 slices Swiss cheese
  • 2 Ounces slow-roasted pork
  • 2 Ounces sliced ham
  • 1 Tablespoon Garlic Mojo

Servings1

Calories Per Serving2562

Folate equivalent (total)75µg19%

Riboflavin (B2)0.6mg37.3%


Recipe Summary

  • 4 sweet bread rolls
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • 1 pound thinly sliced cooked ham
  • 1 pound thinly sliced fully cooked pork
  • 1 pound sliced Swiss cheese
  • 1 cup dill pickle slices
  • 2 tablespoons butter, melted

Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.

Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.


Jon Favreau’s Cubano

This sandwich is the bomb. Seriously. There’s a reason it’s so prominently featured in the film “Chef”—and it tastes even better than it looks on camera. Jon likes to makes his on his super legit plancha sandwich press, but we’ve given you directions for a version you can make at home on a cast-iron griddle.

1 long Cuban-style loaf, sliced lengthwise and cut in two

3 tablespoons yellow mustard

6 to 8 slices roasted pork, about ¼-inch thick

4 ounces sliced Swiss cheese

2 whole dill pickles, thinly sliced lengthwise

1. Heat a cast-iron griddle over medium-high heat. Butter inside the bread, lay it facedown on the pan, and toast until golden brown. Set aside.

2. In the same pan, add a bit of melted butter along with the ham and pork slices. Cook them for a couple of minutes, turning them occasionally—you just need to heat them through and brown them a bit.

3. To build the sandwich, start layering from the bottom up. Add the griddled pork and ham, Swiss cheese, and pickles. Lastly, slather the mustard from edge to edge on top bun. Close the sandwich and generously brush melted butter on top of bread. Add the sandwich to the buttered heated griddle again, pressing down on it with a spatula. Cook until golden brown and the cheese is melting. Flip and cook for another couple of minutes, pressing it down again with a spatula.


Reviews

Burnt. Inedible. Should have read other reviews first.

Almost good. Cook times should be cut in half. 5 to 6 minutes per side on a 450 grill resulted in very charred bread. That's even without extra unwrapped cooking. The inside was great however. I would cook 2 to 3 min on a side at 450 and don't even bother cooking unwrapped.

Like everything in Cuba , (after castro) the cuban sandwich suffered a change the cuban sandwich was made as it's descibed in this recipe ,but forever lost the mortadella That still missing to this day

Delicious sandwich, EASY to make. I would make this again, everyone enjoyed them and asked for seconds.

The ¿Cubano¿ is probably one of my all time favorite sandwiches even though I¿m an old Irishman from NYC. The only thing I do differently is to not use butter butter, margarine, all that stuff¿ I hate it. And yes, even we who have cheffed professionally have our personal dislikes even though we cook with them every day. I found that coating the outside of the bread, definitely not the inside, with mayo, provides a more even, crisp and rich outer shell when pressed. I use this for all of my Panini¿s as well.

Oh, Lord, not the "this isn't an authentic. " review again. Particularly when the reviewer either didn't read or chose to ignore the link to the recipe for Cuban style pig. That aside, I made both the roasted pork for a party last Saturday and the sandwich yesterday with leftover Cuban pig and it was delicious, authentic or not. I only feel it proper to say I made the sandwich, not a Cubano because I used a George Foreman to grill it. Cuba, find it in your heart to forgive me because I made your national sandwich wrong.

I love Cuban sandwiches. My mother made these and I had no idea what they were called until I was much older. The ingredients varied from sandwich to sandwich month to month. Kroger's idea of French bread works here. There is a particular roast pork that is authentic, everything else is generic. If you have a Panini press or a plancha I recommend using them.

Made these last weekend. Making them again this weekend. What more can I say? They were delicious, and easy (I marinated and roasted a pork butt a couple days earlier, otherwise bought all the ingredients).

I made these sandwiches last night to accompany french onion soup. I used ciabatta bread since I couldn't find cuban. My deli also doesn't sell the required meats so I used ham off the bone and black forest ham. I thought these sandwiches were excellent.

Excellent recipe. I used bacon rather than ham and a very light French bread since Cuban wasn't available. Yum! I'm on a ski trip and this along with some roasted veggies was the perfect use of some leftover pork tenderloin.

This sandwich is great. And grilling it vs a panini makes a big difference in my opinion. I agree with a previous review stating the criticism in by a previous reviewer was unwarranted. Especially when not clearly defining what "Cuban" pork is. Because all the Cubans I know vary their recipes for their pork and it is VERY similar to Puerto Rican pork. There is nothing that distinguishing about the Cuban pork except the need for oregano, which is common in lots of Cuban and PR dishes. The only problem I had was finding Cuban bread. While I do agree Cuban bread is a defining ingredient, (highlighted at the bottom of the recipe in the notes btw), it does not mean you cannot make a very good Cuban sandwich without it. And there is an ongoing war between the Cuban communities in Miami and Tampa, so who really has a 'right' to say this is not authentic. I have heard arguments over the type of pickles, with or w/o mustard and ham and or salami. The critic, mind you, NOT Cuban, should have SHARED their so called preferences rather than just criticize. It is all a matter of opinion bc their is no agreed upon consensus even within the Cuban community.

Just made this and it was both fantastic and utterly satisfying. I made this with leftovers from the grilled pork (Lechon Asado) given by the author. I am slightly irritated by A Cook from NYC for not only rating a recipe they didn't bother cooking but especially for not reading the stated recipe at all! If you followed the links called "Grilled Pork" youɽ see that the chef does call for Cuban style pork. Silly silly. Once again egos get in the way of helpful reviews. And getting prissy about pickle preference? That's just funny.

This will make a tasty pork sandwich but it's still not a true Cuban which is unfortunate, especially when the author's intro states that despite becoming a popular sandwich in the U.S., it's rarely prepared incorrectly - well it continues. I studied Cuban cooking from Cuban chefs whose mission is to teach authentic dishes and after living in FL for many years, their dishes did indeed match those of the Cuban communities there, that also wanted their native dishes prepared correctly. One big difference is the use of Cuban pork, not just any leftover roasted pork - HUGE difference. The bread & pickles used are also important but I won't give those secrets away. I'm sure this recipe will be quite tasty just the same, it's just not a true Cuban sandwich, at least to the Cuban communities I've had the pleasure getting to know but is similar to a basic Ybor Cuban sandwich which generally caters to tourists and adds several ridiculous toppings and cuts corners by using any pork, any cheese, any ham, etc., which is too bad - a real Cuban sandwich is truly unforgettable & habit-forming.

My little Cuban mom uses sweet cured ham. And get a sandwich press (flat) and butter the outside before pressing. Not a panini press, its a Cuban not Italian.

Wouldn't a panini press be a faster way to grill this sandwich as opposed to using a "brick". turning & grilling and grilling again after removing it from the foil.


Cuban Sandwich

Customers have written begging us to provide them with a recipe for Cuban bread, so that they can replicate sandwiches they had in Miami. As always, we're happy to oblige!

Ingredients

  • 4 cups (482g) King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons (14g) sugar
  • 2 teaspoons (12g) salt
  • 2 1/4 teaspoons instant yeast or active dry yeast
  • 4 tablespoons (57g) butter or 3 tablespoons (42g) lard, cut into small pieces
  • 1 1/4 cups (283g) lukewarm water
  • 1 1/4 pounds (567g) boneless pork: roast, ribs, chops, or pork tenderloin
  • 3 tablespoons (43g) minced garlic
  • 3 tablespoons (14g) minced parsley
  • 1 tablespoon (7g) paprika (preferably hot)
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon (6g) salt
  • 2 tablespoons (28g) lime juice
  • 2 tablespoons (25g) vegetable or olive oil
  • sliced roast pork (from above)
  • 1/4 to 1/3 pound (114g) thinly sliced smoked ham
  • 3/4 pound (340g) thinly sliced Swiss cheese
  • 1 1/2 (312g) large "pickle barrel" pickles
  • 4 tablespoons (57g) butter, melted or 1/4 cup (49g) olive oil

Instructions

To make the rolls: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix, then knead together all of the dough ingredients — by hand, or using a stand mixer or bread machine set on the dough cycle — to make a smooth, supple dough.

Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until it's puffy, though not necessarily doubled in bulk — about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.

Deflate the dough, and divide it into six pieces. Shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth roll about 8" long, slightly tapered at each end. Place the rolls on a parchment-lined or lightly greased baking sheet.

Let the rolls rise, covered, for 1 hour. Towards the end of the rising time, preheat the oven to 375°F.

Perfect your technique

The Cuban Sandwich

Brush or spray the rolls with water, and slash one long lengthwise slit down the middle of each. Bake for about 30 minutes, or until golden brown. Remove the rolls from the oven, and cool on a rack. The rolls may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.

To prepare the pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the meat. Cover well, and refrigerate for 6 to 24 hours.

Place the pork in a roasting pan or ovenproof dish, and roast for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork from the oven, and cool it completely before slicing thinly.

To assemble the sandwiches: Slice the rolls in half horizontally. Brush the cut surfaces of the rolls with olive oil or melted butter.

Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.

Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. If you have a panini iron, this is the perfect place to use it don't tighten down the cover too much, as you don't want the sandwiches completely flattened.

If you don't have a panini iron, heat two large skillets, or a griddle, to medium, about 325°F. Lightly grease the griddle and/or skillets. Brush the bottoms of the sandwiches lightly with olive oil or melted butter.

Grill for 5 to 7 minutes over medium heat, checking often to make sure the bottoms aren't burning. Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until lightly crisp on both sides, and the cheese is melting. Remove from the heat, and serve warm.


Jon Favreau’s Cubano

This sandwich is the bomb. Seriously. There’s a reason it’s so prominently featured in the film “Chef”—and it tastes even better than it looks on camera. Jon likes to makes his on his super legit plancha sandwich press, but we’ve given you directions for a version you can make at home on a cast-iron griddle.

1 long Cuban-style loaf, sliced lengthwise and cut in two

3 tablespoons yellow mustard

6 to 8 slices roasted pork, about ¼-inch thick

4 ounces sliced Swiss cheese

2 whole dill pickles, thinly sliced lengthwise

1. Heat a cast-iron griddle over medium-high heat. Butter inside the bread, lay it facedown on the pan, and toast until golden brown. Set aside.

2. In the same pan, add a bit of melted butter along with the ham and pork slices. Cook them for a couple of minutes, turning them occasionally—you just need to heat them through and brown them a bit.

3. To build the sandwich, start layering from the bottom up. Add the griddled pork and ham, Swiss cheese, and pickles. Lastly, slather the mustard from edge to edge on top bun. Close the sandwich and generously brush melted butter on top of bread. Add the sandwich to the buttered heated griddle again, pressing down on it with a spatula. Cook until golden brown and the cheese is melting. Flip and cook for another couple of minutes, pressing it down again with a spatula.


What is a Cubano Sandwich Made of?

Traditionally, a Cuban sandwich, or Cubano is made up of slow roast pork, ham, mustard, dill pickles and Swiss cheese, and prepared on a crusty Cuban bread.

Instead of slow roasting pork shoulder specifically for this sandwich, we have prepared a mojo sauce to add to leftover pulled pork from when we previously smoked a Texas Style Pork Butt.

Mojo Sauce for Pulled Pork

To cook our leftover pork shoulder for our recipe, we first needed to make the sauce to season the pork appropriately.

This is fairly easy with only 4 ingredients and can be done in about 10 minutes.

All we had to do was juice one lime and one orange. We put the citrus juice in a small pan over medium heat and added 2 tablespoons of brown sugar as well as 1 tablespoon of chili powder.

After about 10 min of simmering, stirring fairly regularly, the sauce had slightly reduced down and started to thicken. (Not to mention it smells so good!)

We then stirred in the 8 ounces of pulled pork until the sauce was evenly dispersed all throughout.


Where Was the Cuban Sandwich Invented?

Some folks claim that the sandwich originated in Cuba and eventually made its way to the States, but from my reading, it seems far more likely that the Cuban mixto sandwich emerged in the mid-19th century to feed cigar- and sugar-factory workers in Key West, Ybor City, and Tampa. Our article on the history of the Cubano comes to a similar conclusion. As Tom Scherberger reports for Florida's tourism board, records of Cuban sandwiches go back to well before Miami even registered on the map as a real city, though it's less clear when toasting the sandwiches in a press—to my mind, an essential part of what makes a Cubano a Cubano—became the norm. Perhaps Miami may have some claim to that particular innovation?

As with the cassoulet of southern France, a dish with equally contentious origin-story rivalries, I find it best to just observe these feuds from afar, enjoying the delicious fallout of the debates rather than taking sides.


Recipe Summary

  • 3 tablespoons butter, room temperature, plus more for pan
  • 4 Portuguese rolls, split
  • Yellow mustard, to taste
  • 1/2 pound thinly sliced deli ham
  • 1 pound Spice-Rubbed Pork Loin with Acorn Squash, thinly sliced (omitting acorn squash)
  • 1/2 pound Swiss cheese, thinly sliced
  • Sliced dill pickles, to taste

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.


Authentic Cuban Sandwich

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An Authentic Cuban Sandwich is a gloriously grilled sandwich filled with ham, pork, (sometimes salami), Swiss cheese, pickles, and yellow mustard on Cuban bread!

The Cuban Sandwich is a Florida tradition. I live in the Tampa Bay Area and this tasty meat and cheese filled deliciousness can be found everywhere! And for good reason it is divine! In many area's of Tampa you can smell that aroma of Cuban bread baking and what a treat. Just slather on a little butter while it's hot and oh my goodness.

But when you take that bread and pile on the ingredients that build this sandwich and you really have yourself, in what many Floridians will say, is the best sandwich in America !

Cuban Sandwich Pilings

  • Cuban Bread
  • Yellow Mustard (Don't try to get fancy)
  • Pickles
  • Swiss Cheese
  • Ham
  • Cuban or Mojo Roasted Pork
  • Genoa Salami (NOW this one is controversial) - optional (I do not use)
  • Butter

The sandwich is believed to have made it's debut in Florida in the late 1800's. Cuban immigrants began traveling and moving into the area. It is said that this was a common lunch item enjoyed in workers cafes. Some say the salami addition became popular in the Tampa area because of the Italian influence also present. I say I have tried it both ways and like it either way - I know gasp of the die hards! When making the sandwich, if you want to leave off the salami, increase the ham portion to substitute for it.

WHAT is your vote Salami - NO or YES??

Let me know in the comments or head over & vote on Facebook!

Now the last and final part to making this sandwich GREAT is the Butter & Pressing it! So the real deal is NO grill marks. My press has them so to keep it real, I use a cast iron skillet and put something heavy on top like a foil wrapped brick or in my case other cast irons skillets. Flip and do the other side!

After it's pressed you are ready take a big bite out of this masterpiece! I would love to hear if you make this one at home! They are so delicious and easy to make! A little taste of Florida culture in every bite!

I am so glad you are here! Come join in on more fun and let's be social!

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Don't forget to scroll all the way down and see all the Simple Sandwich Recipes brought to you by my taste making friends from Sunday Supper! They are too good to pass up ya'll!

I'm sharing this over at two of my favorite link up Weekend Pot Luck & Meal Plan Monday! Head over and check them out you will find some amazing recipes!


Watch the video: The Best Cuban Sandwich Cubano Recipe. SAM THE COOKING GUY 4K (July 2022).


Comments:

  1. Shaktigis

    sounds attractive

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  4. Yehudi

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