Authentic Cuban Sandwich Recipes

CHEF JOHN'S CUBAN SANDWICH

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.

THE ULTIMATE CUBAN SANDWICH

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.

ORIGINAL CUBAN SANDWICH

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!

AUTHENTIC SOUTH FLORIDA CUBAN SANDWICHES

Steps:

• Heat up Panini Grill.
• Slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich.
• Separate the meats and cheeses into 6 portions. Layer bottom half with Ham, Roast Pork, Turkey Breast, and Swiss Cheese.
• Top with sliced pickles.
• Spread mustard on inside top of cuban roll.
• Press down sandwich.
• Place on heated grill and smoosh down so sandwich remains even.
• Cook until flattened and golden brown.
• Makes 6 Cuban Sandwiches.
• Enjoy!

CUBAN SANDWICH - A TAMPA CLASSIC!

Steps:

• Cut Cuban bread into 6 8-inch pieces.
• Split bread lengthwise.
• Spread mustard on six halves of the bread.
• Spread mayonnaise on the other six halves of the bread.
• Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread.
• Layer pickles on top of salami; top with mayo halves of bread.
• Can be eaten cold, but tastes better "hot pressed".
• To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates.
• Press down hard on the sandwich, squeezing the halves together tightly.
• Grill until the bread is toasted to a light brown on the outside and the cheese is melted.
• Alternate method: Heat a heavy pan on top of the stove on medium heat.
• Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good).
• Toast sandwich until light brown on one side, then turn over.
• Replace brick on toasted side.
• Serve with potato chips and a cold soda.