Cuban Toasties Recipes

CUBAN TOASTIES

Steps:

• Preheat the oven to 500°.
• In a small bowl, combine the ham, cheese, mayonnaise, onion, chili sauce, and mustard.
• Arrange the bread slices on a foil-lined baking sheet.
• Place 2 pickle slices on each bread slice; then spread about 1 tablespoon of the ham mixture on top.
• Bake for 8-10 minutes or until gold and bubbly.
• Cool a few minutes before serving.

TOREJAS(CUBAN-VERSION OF FRENCH TOAST)

Steps:

• Make sure the bread is stale, leave it out on a cookie sheet, to dry the day before.
• Preheat the oven to 375ºF. Lightly grease baking sheet; set aside.
• In medium-sized bowl; whisk ingredients to blend and then fold in almonds or other nuts, if using.
• Dip or soak each slice well in egg/milk mixture. Soak throughly, about 5 minutes. Shake off excess liquid and then lay on cookies sheet.
• Arrange the slices in a single layer on the prepared cookie sheet and bake for 10-14 minutes, until medium golden brown and crusty on the top.(But still moist and custard-like in the middle).
• Serve warm with powdered sugar, sugar syrup, fruit syrup or maple syrup(tastes awesome with pineapple preserves with chopped macadamia nuts instead of almonds. Also, banana liqueur with banana slices & nuts).
• Enjoy, as you watch the scale's numbers increase!

CUBAN TOASTIES

Steps:

• 1. Preheat oven to 450 degrees. In the manual food processor, chop the ham. Then add the cheese, mayonnaise, and mustard. Mix in the Manual food processor.
• 2. Arrange the bread slices on a flat stone or cooking sheet. Place 1 pickle slice on each slice of bread.
• 3. spread about 1 tablespoon (or 1 small scoop) of the ham mixture on top
• 4. Bake the toasties for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving. Makes about 36

CUBAN TORREJAS WITH GUAVA-MAPLE SYRUP AND CREAM CHEESE WHIPPED CREAM

Steps:

• For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.
• For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.
• For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.
• To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig.

CUBAN CAFE CON LECHE & TOASTADA CUBANA (CUBAN COFFEE & MILK & CUBAN TOAST)

Steps:

• 1. If you have an Expresso coffee maker follow the instructions and make about a half cup of expresso coffee or as it is sometimes called demi-tas coffee. I have also purchased an on the burner expresso coffee maker. Looks like a little coffee pot. They are relatively inexpensive about $8.00 or $10.00. The smaller ones will make 2 demi-tas cups of expresso coffee and the larger will make 4/6 demi-tas cups of expresso. Can be purchased at any Latin food store or grocery also can be purchased in any Italian grocery store.
• 2. After you have made your expresso coffee set aside do not add any sugar, Heat your milk to the point of almost steaming do not boil. Add the few grain of salt stir with a spoon and add all of your expresso coffee. Stir well and then add your sugar about 4 tablespoons. Stir again and taste to see if it is sweet enough for you. Some people don't like it to sweet and other's like it sweet. That's up to your taste. Can be drunk as is or accompanied with hot Cuban toast; or a full breakfast. Enjoy
• 3. Cuban Toast: Split a large loaf of Cuban bread or French or Italian bread horizontally and butter each side. Then close the halfs and butter the outside on both sides. Put into a hot sandwich press, or a George Foreman grill as I do or a panini press, or a hot griddle with a heavy weight to press on top of the toast, such as a cast iron pan. toast about 1 1/2 minutes on each side. When crispy and golden on both sides remove to a dish and cut diagonally. Serve with your hot Cafe con Leche. Delicious; Enjoy