Best Columbia Restaurant Cuban Sandwich Recipes

COLUMBIA RESTAURANT CUBAN SANDWICH

Columbia Restaurant Cuban Sandwich image

Make and share this Columbia Restaurant Cuban Sandwich recipe from Food.com.

Provided by Valerie in Florida

Categories Lunch/Snacks

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 loaf Cuban bread, 10 inch
4 slices smoked ham
2 slices fresh pork ham
2 slices genoa salami, cut in half
2 slices swiss cheese
3 slices pickles
yellow mustard

Steps:

Slice bread down middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. cover bottom half and slice sandwich diagonally. Sandwich may be heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.

Nutrition Facts : Calories 768.5, Fat 51.5, SaturatedFat 22.2, Cholesterol 224.7, Sodium 4377, Carbohydrate 7.4, Fiber 0.2, Sugar 1.5, Protein 68

TAMPA CUBAN SANDWICH

Tampa Cuban Sandwich image

Provided by Food Network Kitchen

Time 3h5m

Yield 1 sandwich (plus extra roast pork)

Number Of Ingredients 14

Ingredients

5 pounds boneless pork shoulder
1/2 cup fresh lime juice
1/2 cup fresh orange juice
8 large cloves garlic
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
4 bay leaves
1 9-inch piece Cuban bread
4 thin slices glazed ham (about 4 ounces)
3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce)
2 thin slices Swiss cheese (about 1 ounce)
2 pickle slices
1 tablespoon yellow mustard
Unsalted butter, softened, for cooking

Steps:

Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.
Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)
Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.
In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #for-1-or-2 #lunch #main-dish #caribbean #easy #central-american #sandwiches #number-of-servings #3-steps-or-less