Cubano Recipes

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CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE



Cuban Pork Sandwich (Cubanos) from Chef Movie image

This is the cubanos sandwich recipe from the 2014 movie Chef. The food in the recipe was created by real life rock star chef Roy Choi. This is the actual recipe from the movie! It was published on thestar.com. This is supposed to be made with a panini / sandwich press but I do not have one so I've provided instructions for how to make this in a skillet. AND these are great for freezing! Refer Note 1 for instructions.

Provided by Nagi | RecipeTin Eats

Categories     Lunch     Sandwich

Time 25m

Number Of Ingredients 7

2 thin slices baked leg ham
4 large (, thin slices Mojo Marinated Pork)
2 pieces of white baguettes (, 6 inch/15 cm in length, cut in half)
Melted butter (, for brushing)
American mustard
2 thin slices Swiss cheese
2 or 3 dill pickles (, thinly sliced)

Steps:

  • Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
  • Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
  • Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
  • Butter the bottom AND top of the outside of the baguettes.
  • Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
  • Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.

Nutrition Facts : ServingSize 1195 g, Calories 407 kcal, Carbohydrate 33.3 g, Protein 20.8 g, Fat 21.4 g, SaturatedFat 11.9 g, Cholesterol 71 mg, Sodium 1747 mg, Fiber 2.7 g, Sugar 2.5 g

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

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

CHEF JOHN'S CUBAN BREAD



Chef John's Cuban Bread image

I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 12h15m

Yield 12

Number Of Ingredients 11

½ teaspoon active dry yeast
½ cup warm water
½ cup flour
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 tablespoon cornmeal
Water to spray tops of loaves

Steps:

  • Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
  • Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
  • Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
  • Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
  • Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
  • Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
  • Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g

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.

CUBANO



Cubano image

Provided by Food Network

Categories     main-dish

Time P2DT17h55m

Yield 10 to 12 sandwiches

Number Of Ingredients 47

1/2 cup kosher salt
1/2 cup brown sugar
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground allspice
1 teaspoon ground mustard seed
1 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground fennel seed
2 bay leaves
3 to 4 pounds pork butt (shoulder)
2 bunches fresh cilantro, roughly chopped
1/4 cup garlic cloves
1 pinch salt
2 bottles beer (Belgian white is best, but German wheat or lager work)
Zest and juice of 2 limes
Zest and juice of 1 orange
4 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons brown sugar
2 rings fresh cut pineapple, pureed (or two 6-ounce cans pineapple juice)
The smallest bone-in ham available
2 bottles beer (Belgian white is best, but German wheat or lager work)
1 loaf ciabatta
Olive oil, for drizzling
Swiss cheese slices
Pickles, recipe follows
Chayote Slaw, for serving, recipe follows
Plantain Chips, for serving, recipe follows
12 kirby cucumbers
4 cups white vinegar
3/4 cup fine salt
1 tablespoon mustard seeds
1 tablespoon whole peppercorns
2 teaspoons whole coriander
4 bay leaves
2 cloves garlic, sliced
1/2 bunch fresh dill, chopped
1 pint radishes
2 chayote squash
1/4 cup fresh cilantro leaves
Zest and juice of 1 lime
Salt
2 green plantains
Vegetable oil, for frying
1 pinch salt
1 pinch sugar

Steps:

  • For the pork: Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves. Then rub over the pork butt and set aside.
  • For the marinade: Add the cilantro, garlic and salt to a food processor with 1/4 cup beer. Puree until the mixture becomes pesto-like. Then add the remaining beer, lime zest and juice and orange zest and juice. Cover the pork butt and marinate in the refrigerator for 48 hours.
  • Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours. Pull the meat and leave in its juices.
  • For the ham: Preheat the oven to 240 degrees F. Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham. Put the ham in a roasting pan and surround with beer. Cover with tin foil. Cook until the meat pulls effortlessly off the bone, 8 to 10 hours. Pull the meat and leave in its juices.
  • For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes. Then let it sit out for 30 minutes; the staleness of the bread will allow it to hold the juices from the pork and ham.
  • To assemble: Preheat the broiler. Layer the bottom half of the bread with the pulled pork and ham. Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat. Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes. Top with other half of bread and slice the sandwich in half diagonally on a long bias. Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains.
  • Put the cucumbers in an ice bath.
  • Add 12 cups water, the vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill to a large pot and bring to boil.
  • Pull the cucumbers from the ice bath and add to mason jars. Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully submerged. Do not refrigerate for 24 hours. Always store the pickles in the brine.
  • Slice the radishes and chayote 1/4-inch thick on a mandoline. Combine with the cilantro, lime zest and lime juice in a mixing bowl and add salt to taste, adjusting the amount of lime juice as necessary.
  • Score the plantains on 2 sides and peel the skin. Thinly slice small circles using a mandoline.
  • Heat the oil in a deep-fryer to 325 degrees F. Add the plantains and fry for 6 to 8 minutes.
  • Remove to a mixing bowl lined with a paper towel to absorb excess oil. Add the salt and sugar and toss.

EASY CUBAN SANDWICH



Easy Cuban Sandwich image

The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.

Provided by Aimee Mars

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 lb Pork Tenderloin
1/4 cup Olive Oil
1/4 cup Orange Juice
2 tablespoons Lime Juice
3 Garlic Cloves (minced)
1 teaspoon Dried Oregano
1/2 teaspoon Cumin
1 Cuban Bread Loaf (Italian bread will also work)
1 lb Swiss Cheese (sliced)
1 lb Smoked Ham (sliced)
1 cup Dill Pickles (sliced)
1/4 cup Mustard
2 tablespoons Butter

Steps:

  • Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
  • Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
  • Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
  • Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
  • Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
  • Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
  • Slice the sandwiches in half before servings.

Nutrition Facts : ServingSize 1 sandwich, Calories 583 kcal, Carbohydrate 34 g, Protein 43 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 1354 mg, Fiber 2 g, Sugar 3 g

CUBAN SANDWICH (CUBANO)



Cuban Sandwich (Cubano) image

Here's how to make the BEST Traditional Cuban Sandwich, a.k.a. the Cubano, at home! Layers of mojo-marinated pork roast, ham, cheese, and pickles make this sandwich outstanding. Serve toasted grilled bread sandwich hot or cold!

Provided by Marta Rivera

Categories     Dinner     Lunch     Sandwich     Quick and Easy

Time 25m

Yield 12

Number Of Ingredients 11

1-pound loaf Cuban or Italian bread
2 tablespoons unsalted butter, softened
1 small clove garlic, crushed
2 tablespoons yellow mustard
8 ounces thinly sliced Swiss cheese, about 10 slices
1 pound shredded pork roast , heated until warmed through
sliced dill pickles, as needed
10 slices Black Forest or smoked ham
To serve:
Potato chips
Dill pickles

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.

Nutrition Facts : Calories 357 kcal, Carbohydrate 21 g, Cholesterol 79 mg, Fiber 1 g, Protein 26 g, SaturatedFat 8 g, Sodium 829 mg, Sugar 2 g, Fat 19 g, ServingSize 4 hearty portions or 8-12 smaller portions depending on cuts, UnsaturatedFat 0 g

CUBANO



Cubano image

Provided by Jose Garces

Categories     Sandwich     Cheese     Mustard     Lunch     Ham     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 16

Roast Pork
2 Tbsp kosher salt + 1 Tbsp
2 Tbsp granulated sugar
1 Tbsp ground mustard
2 lb boneless pork shoulder, tied in an even roll
1/2 cup Dijon mustard
1 tsp ground mace
2 Tbsp freshly ground black pepper
1 Tbsp Spanish smoked sweet paprika
Sandwich
4 (6-inch) light crisp-crusted bakery rolls
2 Tbsp Dijon mustard
3/4 lb best-quality domestic ham (unglazed), thinly sliced
1/4 lb Swiss or Gruyère cheese, thinly sliced
1 large dill pickle, thinly sliced lengthwise
2 Tbsp unsalted butter

Steps:

  • To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
  • Place a rack in the middle position and preheat the oven to 325°F.
  • To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. Allow the meat to cool completely before slicing.
  • To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

CUBANO PORK TENDERLOIN



Cubano Pork Tenderloin image

Came up with this when I happened to have deli ham and a pork tenderloin laying around. Choose a pan large enough for the tenderloin.

Provided by vpecchia

Categories     Main Dish Recipes     Pork     Ham

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, divided
½ medium onion, chopped
3 cloves garlic, chopped
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste
1 pound pork tenderloin
½ (8 ounce) package deli ham
1 cup grated Gruyere cheese
kitchen string

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
  • Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
  • Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
  • Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
  • Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 3.2 g, Cholesterol 115.2 mg, Fat 24.8 g, Fiber 0.4 g, Protein 35.5 g, SaturatedFat 10.6 g, Sodium 653.4 mg, Sugar 0.8 g

CUBANO



Cubano image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
8 slices Swiss cheese
4 to 6 slices deli-style ham
5 to 6 ounces thinly sliced pork (roast, chop or pulled)
Quick Garlic Pickles, recipe follows
4 tablespoons butter, softened
1 large cucumber, peeled and sliced thinly
1/4 cup white vinegar
3 tablespoons chopped onion
1 tablespoon salt
1 tablespoon sugar
1 teaspoon red pepper flakes
3 cloves garlic, minced

Steps:

  • Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
  • Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
  • Ingredients and Directions
  • Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.

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.

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  • In a bowl, whisk the orange juice with the lime juice, olive oil, garlic, oregano, cumin, cilantro, onion and season with salt and pepper. Stir in the shredded pork and let stand for 30 minutes.
  • Using a slotted spoon, mound the pork on the bottom of each roll. Spoon a little of the marinade over the pork and top with the ham, salami, Swiss cheese and dill pickles. Spread mustard and hot sauce on the top half of each roll and press the sandwiches closed. Brush the rolls on top and bottom with butter.
  • Preheat a panini press. Working with one or two sandwiches at a time, press the cubanos until toasted and the Swiss cheese is melted. Cut the sandwiches in half and serve immediately.


CUBAN SANDWICH | KING ARTHUR BAKING
Preheat the oven to 425°F. Place the pork in a roasting pan or ovenproof dish, and roast for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork …
From kingarthurbaking.com
4.2/5 (33)
Total Time 10 hrs 40 mins
Servings 12
Calories 451 per serving
  • To make the rolls: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Mix, then knead together all of the dough ingredients — by hand, or using a stand mixer or bread machine set on the dough cycle — to make a smooth, supple dough., Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until it's puffy, though not necessarily doubled in bulk — about 1 hour, depending on the warmth of your kitchen.
  • Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth., Deflate the dough, and divide it into six pieces.
  • Shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth roll about 8" long, slightly tapered at each end.


ULTIMATE CUBAN SANDWICH RECIPE (TIPS & TRICKS, MAKE AHEAD ...
2020-10-30 For this Cubano sandwich recipe, I highly recommend my Mojo Cuban Roast Pork recipe. It’s dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust …
From carlsbadcravings.com
Reviews 6
Category Main Dish
Cuisine Mexican
Estimated Reading Time 8 mins
  • Slice bread in halve lengthwise then in half vertically. Heat a panini press, grill pan or cast iron skillet over medium heat. Working in batches if needed, toast all halves of the bread, cut side down until golden, about 2 minutes (prevents soggy bread). Remove to a flat worksurface; set aside.
  • Whisk the mustard, mayonnaise and 1 ½ tablespoon mojo marinade together in a small bowl. (Use the marinade from the 1 ½ cups unused, reserved marinade in the Cuban mojo pork recipe). Spread over all 4 cut sides of the bread.
  • Layer the bottom of one baguette with a quarter of the cheese, half the pickles, half the pork, half the ham, then top with a quarter of cheese (the cheese glues everything together). Repeat with second baguette, using the rest of the ingredients.
  • For a panini press: heat over medium heat. Brush the bottom and top of the grill with butter. Grill for approximately 6 minutes or until golden and the cheese is melted.


AUTHENTIC CUBAN SANDWICH RECIPE | YELLOWBLISSROAD.COM
2019-01-17 A traditional Cuban sandwich recipe (aka El Cubano) is a delicious pressed sandwich made with sliced ham, roasted pork, Swiss cheese, dill pickles, lots of butter and …
From yellowblissroad.com
Reviews 1
Category Lunch or Dinner
Cuisine Cuban
Total Time 25 mins
  • Spread the mustard on the inside of both halves of bread. Spread 2 tablespoons of butter on the inside of the bottom half of the bread.
  • Layer the Swiss cheese on both halves of bread. Place a layer of ham and then pork on the buttered half, then carefully top with pickles and the top half of bread.
  • Spread the remaining butter all over the outside of the sandwich, then wrap it in aluminum foil and press down gently. (Cut the sandwich in half and wrap separately if cooking on the stovetop. Leave sandwich unwrapped if using panini press.)


CUBANO RECIPE | GRILLED CUBAN SANDWICH | THE BARBECUE LAB
2019-11-14 This Cubano sandwich recipe is one of the greatest ways to repurpose your leftover pulled pork. It’s so tangy, sweet and delicious, you simply have to give it a try. Ever since …
From thebarbecuelab.com
Estimated Reading Time 6 mins
  • To make the mojo sauce, combine orange juice, lime juice, sugar, and chili powder in a small saucepan and simmer for about 10 minutes over medium heat until it begins to reduce and thicken slightly.
  • Cut the loaf of bread in half (to make two long sandwiches that will later be cut in half after cooking). Then slice each in half to open up and begin building the sandwiches.
  • Spread mustard on the top and bottom of each sandwich. Begin with a layer of Swiss cheese slices on the bottom of the sandwich.


19 CUBAN RECIPES THAT WILL WOW YOUR TASTEBUDS - BRIT + CO ...

From brit.co
Reviews 2
Cuisine Cuban
Ratings 2
Category Dinner
  • Arroz con Pollo (Spanish kenken and Rice): A traditional dish if there ever was one, this one-pot delicacy combines the incredible flavors of saffron and cumin to give the rice that golden hue.
  • Cuban Sandwich: This classic 'wich requires five key ingredients: ham, roasted pork, Swiss cheese, pickles and mustard. And, of course, Cuban bread. When you're pressed for time, go for a deli-style honey ham like in this easy recipe, which takes just 10 minutes to make.
  • Fried Sweet Plantains: These can (and should!) be served as a side dish with virtually any and every Cuban dish. All you need are ripe plantains and some fearlessness when it comes to frying them up.
  • Picadillo (Cuban-Style): The next time you see a ground beef sale at the supermarket, grab some to make this dish filled with extras like potatoes, raisins, olives and tomatoes.
  • Yuca con Mojo (Cuban Style Yuca): This side is often served around the holidays and is great for BBQs. Prep ahead of time and bring extra mojo sauce for dipping — or coating on your favorite ready-for-the-grill meat.
  • Lechon Asado (Cuban Mojo Marinated Pork): Make extras of this delectable pork dish to serve in your Cuban sandwich or to add to your quinoa salad for an easy lunch later in the week.
  • Sofrito Salsa & Tostones: Made with green plantains instead of yellow, these double fried tostones topped with a fresh salsa make perfect appetizers.
  • Cuban Pumpkin Flan: Dessert doesn’t get any better than this creamy and delicious concoction full of traditional fall flavors. It’s much easier to make than you ever imagined, and you won’t be able to resist the DIY caramel after trying your hand at this recipe.
  • Fricasé de Pollo (Cuban-Style Chicken Stew): This dish is perfect for make-ahead meals. Although it’s traditionally prepared with russet potatoes, try using a seasonal starch like sweet potato or summer squash for an added boost of flavor.
  • Papas Rellenas (Cuban Potato Balls): Snack time has never been happier than with these potato balls that are — surprise! — stuffed with a picadillo-like meat mixture.


CUBAN SANDWICH RECIPE | TASTING TABLE
2017-03-03 Make the roast pork: Preheat the oven to 450 F, and line a sheet pan with foil. In a mini food processor, combine all of the pork ingredients, except for …
From tastingtable.com
4.9/5 (61)
Category Main Course
Cuisine Spanish
Total Time 40 mins


EASY POLLO CUBANO RECIPE | EATINGWELL
The fresh flavors of tarragon, cilantro and lime juice enhance poached chicken breasts in this simple preparation.
From asparagus.recipes.does-it.net


CUBAN SANDWICH (CUBANO)
2022-02-01 Search This Blog Anita's Delights Shop
From anitasdelightsrecipes.com


CUBAN RECIPES | ALLRECIPES
Craving picadillo, a Cuban sandwich, ropa vieja, or a medianoche sandwich and a mojito? Allrecipes has more than 90 top-rated Cuban recipes with ratings, reviews and cooking tips.
From allrecipes.com


CUBAN SANDWICH: THE TASTY CUBANO RECIPE FOR ... - COOKIST.COM
Starting with the mustard half, layer the cheese, then by a large helping of roast pork. Add another layer of Swiss, then pickles, ham, and cheese. Place the other half of the toasted bread on top, then put the sandwich into your panini press. Grill the Cubano for 5 to 6 minutes, or until the cheese melts. Serve with potato chips, pickles, or ...
From cookist.com


CUBAN RECIPES | RECIPES
5. The Arroz con Pollo a la Chorrera (Yellow Rice and Chicken soupy style) is a very popular and one of the most delicious recipes in traditional Cuban cuisine. Read more about Arroz con pollo a …
From cubanrecipes.org


CUBAN RECIPES : FOOD NETWORK | FOOD NETWORK
Cuban Sandwich with Slow-Cooker Pulled Pork. Recipe | Courtesy of Valerie Bertinelli. Total Time: 6 hours 30 minutes. 23 Reviews.
From foodnetwork.com


OUR 10 BEST CUBAN RECIPES - SAVEUR

From saveur.com


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