Pan Fried Cuban Sandwich Recipes

CUBAN SANDWICH (CUBANO)

Steps:

• Heat your skillet or griddle: I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through. If using a panini press set it to medium heat. The skillet or griddle shouldn't be screaming hot, but it should radiate enough heat to toast the bread slowly. If you aren't using the double pan method or a panini press, just use anything you have to weigh the sandwich down - a foil wrapped brick, your spatula, whatever you have will do.
• Serve: Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two. LEFTOVERS! Leftovers should be wrapped in foil and stored in the refrigerator. They may be reheated by cooking the same as above.

CUBAN CHICKEN SANDWICH

Steps:

• Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
• Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
• Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
• Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

PAN FRIED CUBAN SANDWICH

Steps:

• Whisk together the Mayonnaise, Yellow Mustard, Dill Relish, minced Garlic, and Olive Oil. Season with salt and pepper to your liking. Mix about 1/3 to 1/2 of this mixture into a large bowl with the Shredded Pork. Add Ham and stir. You want the sauce to coat the meat well, but not be overly wet. Taste and season again if necessary with Salt, Pepper, and (if preferred) a touch of ground cumin. Reserve any remaining sauce for dipping later.
• Note - You can purchase shredded Pork or do your own in the oven or a crockpot. Use Pork that is lightly seasoned with no sauces.
• Roll out each biscuit into 3-5 inch rounds.
• Place a spoonful of the meat and sauce mixture in the center of each round. Add some of the cheese. Do not overfill. Fold the round over and seal with wet fingers and a fork. It is similar to making empanadas.
• Heat a deep fryer or oil in a large pan on the stove to 375 degrees. Fry each biscuit pouch until golden brown on each side. Drain, cool and serve with the remaining mustard mayonnaise sauce.

CUBAN CRISTO

Steps:

• 1. Mix together the batter ingredients, eggs, milk, salt, and pepper.
• 2. Layer the sandwich on the bread. Begin with spreading mustard on the bread. Then add the ham, turkey, and Provolone cheese.
• 3. Next, add pickles and bacon.
• 4. Melt butter in the pan on low to medium heat.
• 5. Dip sandwich into batter.
• 6. Place in the melted butter and fry until golden brown (about 4 minutes on each side). Can deep or shallow fry if you want.
• 7. Serve with jelly or sauces. Jalapeno jelly would give it a kick.

CUBAN-STYLE PORK SANDWICHES

Steps:

• Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

CHICKEN AND BACON PAN-FRIED SANDWICH

Steps:

• Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
• Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
• Spread both sides of the bread with butter.
• Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
• Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.