Cuban Cracker Sandwiches Recipes

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CUBAN CHICKEN SANDWICH



Cuban Chicken Sandwich image

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

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.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

RITZ CUBAN MINIS



RITZ Cuban Minis image

Cuban food is very popular, and this recipe was inspired by its culture, flavorful cooking, and especially by a sandwich made at La Flor de Broadway, a little lunch counter in the neighborhood known locally as 'El Rey de Sandwich Cubano.'

Provided by RITZ Crackers

Categories     Trusted Brands: Recipes and Tips     RITZ

Time 12m

Yield 20

Number Of Ingredients 7

1 (16 ounce) package fully cooked pulled pork without the sauce*
10 (1/2 ounce) slices thin sliced smoked deli ham, cut in half
5 thin slices baby Swiss cheese, cut into quarters
20 Kosher dill pickle chips
¼ cup Dijon mustard
40 RITZ Crackers
20 frilled toothpicks

Steps:

  • Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
  • With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
  • To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
  • Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
  • Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
  • Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
  • Serve immediately.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 7 g, Cholesterol 23.4 mg, Fat 5 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 2.1 g, Sodium 460.6 mg, Sugar 0.6 g

'CUBAN' CRACKER SANDWICHES



'Cuban' Cracker Sandwiches image

Grilled ham and cheese sandwiches made with crackers? Oh yes, we did. They go fast; consider doubling the recipe for a crowd!

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield Makes 6 servings.

Number Of Ingredients 5

12 round buttery crackers
2 slices OSCAR MAYER Deli Fresh Bold Brown Sugar Ham, cut into thirds
1 oz. KRAFT Colby & Monterey Jack Cheese, cut into 6 thin slices
6 thin slices CLAUSSEN Kosher Dill Pickles
2 tsp. GREY POUPON Hearty Spicy Brown Mustard

Steps:

  • Top 6 crackers with ham, cheese, pickles and mustard; cover each with second cracker.
  • Place on microwaveable plate.
  • Microwave on HIGH 10 sec. or until cheese begins to melt.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

SPICY STACKED CUBAN SANDWICHES



Spicy Stacked Cuban Sandwiches image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 7

24 CLAUSSEN Kosher Dill Pickle Slices
8 KRAFT Deli Fresh Swiss Cheese Slices
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. chili sauce
1/4 tsp. ground red pepper (cayenne)
48 RITZ Crackers
12 slices OSCAR MAYER Deli Fresh Shaved Black Forest Ham, cut in half

Steps:

  • HEAT grill to medium heat.
  • DRAIN pickles on paper towels. Meanwhile, cut cheese slices crosswise in half, then lenthwise into thirds. (You will get 6 pieces from each cheese slice.) Mix cream cheese, chili sauce and pepper until well blended.
  • TOP each of 24 crackers with 1 cheese piece, 1/2 tsp. cream cheese mixture, 1 ham piece and 1 pickle; cover with second cheese piece and cracker. Wrap 6 sandwiches in heavy-duty foil. Repeat with remaining sandwiches to make 4 packets. Place in cooler for transporting to tailgating party or other destination.
  • HEAT grill to medium heat. Grill packets 8 to 10 min. or until cheese begins to melt, turning after each minute.
  • Substitute:
  • Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast.
  • Use Your Oven:
  • Heat oven to 350 degrees F. Assemble and wrap stacks as directed. Bake 5 to 7 min. or until cheese is melted.
  • Make Ahead:
  • Prepare foil packets as directed. Refrigerate until ready to grill.

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 SANDWICHES



Cuban Sandwiches image

Tender, slow-roasted garlicky pork gets layered into soft bread loaves with ham, pickle slices, cheese and mustard. Referred to as Cubanos, these mouthwatering sandwiches can vary depending on where they're made (some versions add ingredients like salami or mayonnaise) but they're always served pressed and hot.

Provided by Food Network Kitchen

Categories     main-dish

Time 33m

Yield 4 main-course servings.

Number Of Ingredients 14

Two 15-inch-long soft French or Italian bread loaves
1/4 cup yellow mustard
4 ounces thinly sliced boiled ham
8 lengthwise slices dill pickle (from about 2 pickles)
2 cups pulled SLOW-ROASTED PORK, recipe follows
4 ounces thinly sliced Swiss cheese
2 tablespoons unsalted butter
2 heaping tablespoons black peppercorns
25 cloves garlic, (about 2 heads) peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder, (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Steps:

  • Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2-tablespoon mustard. On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the sandwiches together.
  • Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat. Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately.
  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.

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!

GRILLED CUBAN PORK PRESSED SANDWICHES



Grilled Cuban Pork Pressed Sandwiches image

With pork, ham and cheese, paninis satisfy hearty appetites!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 lb pork tenderloin, cut crosswise into 4 slices
3 tablespoons olive oil-and-vinegar dressing
2 teaspoons grated lime peel
1 teaspoon dried oregano leaves
4 slices (1 oz each) provolone cheese (from deli)
4 soft kaiser rolls, split
8 thin slices (1 oz each) baked ham (from deli)
3 tablespoons yellow mustard
3 tablespoons dill pickle relish

Steps:

  • Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
  • Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
  • Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g

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