Jeans Cuban Sandwich Recipes

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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

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

THE ULTIMATE CUBAN SANDWICH



The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 18

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

Steps:

  • You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:
  • 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.

JEAN'S CUBAN SANDWICH



Jean's cuban sandwich image

Modified Cuban sandwich, with lamb, Mojo sauce, tomatoes, avocados.

Provided by Jean Ray

Categories     Sandwiches

Time 20m

Number Of Ingredients 11

2 cuban rolls (bolillo or baguettes)
4 slice deli ham
2 tsp mustard
1 c shredded lamb (marinated in mojo sauce)
mojo sauce
1 avocado, sliced
1 tomato, sliced
3 slice deli swiss cheese
6 slice dill pickle (sandwich sliced
olive oil
t Tbsp mayonnaise

Steps:

  • 1. Preheat panini maker, griddle, or cast iron skillet.
  • 2. Cut Cuban rolls in half horizontally. Spread mustard on bottom and mayonnaise on the top.
  • 3. Layer ham, shredded lamb, some extra Mojo sauce for moisture, avocado, tomato slices, Swiss cheese (in halves so it fits), and pickle slices. Put top on. Brush top with olive oil.
  • 4. Grill and squash the sandwich. I used a griddle and then put a pre-heated skillet on top and pressed it down until the bread was brown and crispy.
  • 5. Cut in half to serve.

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