Cuban Sandwich Cubano Recipes

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ORIGINAL CUBAN SANDWICH



Original Cuban Sandwich image

Provided by Food Network

Categories     main-dish

Time 23m

Yield 1 serving

Number Of Ingredients 7

1 loaf Cuban bread
1-ounce regular mustard
4 dill pickles
5 slices boiled ham or Virginia ham
2 slices roast pork
1 slice imported Swiss cheese
1-ounce butter

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



Cubano Sandwich image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 29

1 medium onion, cut into 4 slices
1 Cubanelle pepper, halved, seeded and cored
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 long Italian loaf, sliced in half lengthwise
3 tablespoons butter, melted
1/2 cup Mojo Mustard, recipe follows
12 thin slices deli ham (about 12 ounces)
2 cups homemade or store-bought carnitas, recipe follows (see Cook's Note)
6 dill gherkins, sliced in thirds lengthwise
8 slices Swiss cheese
1 cup yellow mustard
1 tablespoon honey
2 teaspoons chili paste
1 teaspoon fresh oregano
1/2 teaspoon ground cumin
Zest of 1 orange plus 1 tablespoon orange juice
Zest and juice of 1 lime
1 clove garlic, minced
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder, cut into 2-inch cubes, with fat cap scored
1 tablespoon chipotle powder
Kosher salt
3 cloves garlic, smashed
2 cinnamon sticks
1 yellow onion, quartered
1/2 cup orange soda
1/4 cup vegetable oil
Zest and juice from 1 large orange

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.

THE ULTIMATE CUBAN SANDWICH



The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Categories     main-dish

Time 1h24m

Yield 4 to 6 servings

Number Of Ingredients 19

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium chicken broth
2 bay leaves
1 long Cuban bread roll
3 tablespoons Dijon mustard
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Olive oil
You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:

Steps:

  • Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
  • Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
  • Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
  • To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
  • To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

CUBAN SANDWICH



Cuban Sandwich image

Provided by Alton Brown

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 hoagie rolls
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature

Steps:

  • Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
  • Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

CHEF JOHN'S CUBAN SANDWICH



Chef John's Cuban Sandwich image

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

¼ cup mayonnaise
¼ cup mustard
1 pinch cayenne pepper
1 (8 ounce) loaf Cuban bread
8 slices Swiss cheese
6 thin slices smoked fully-cooked ham
1 ½ cups cooked pulled pork, heated
1 large dill pickle, sliced thinly lengthwise
2 tablespoons butter, or as needed

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

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