Best Cool Cuban Club Recipes

24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)

24 Traditional Cuban Foods (+ Recipe Collection) image

Looking for authentic Cuban recipes to spice up your dinner ideas? From ropa vieja to mojo pork, these dishes are easy to make and simply irresistible!

Provided by insanelygood

Number Of Ingredients 24

Ingredients

Ropa Vieja
Cuban Frita
Cuban Shrimp Creole
Cuban Chicken With Yellow Rice
Cuba Libre
Pulpeta
Lechon Asado
Tamal en Cazuela
Cuban Breaded Steak
Vaca Frita
Cuban Papas Rellenas
Cuban Picadillo
Arroz Congri
Tostones
Cuban Mojo Pot Roast
Elena Ruz Sandwich
Cuban Stuffed Peppers
Deviled Crab Croquettes
Huevos Habaneros
Slow Cooker Cuban Mojo Pork
Cuban Lentil Soup
Cubano Sandwich
Cuban Chicken Noodle Soup
Cuban Pumpkin Flan

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Cuban dish in 30 minutes or less!

Nutrition Facts :

COOL CUBAN CLUB

Cool Cuban Club image

Make and share this Cool Cuban Club recipe from Food.com.

Provided by Chef Ripple

Categories Lunch/Snacks

Time 21m

Yield 4 , 8 serving(s)

Number Of Ingredients 8

Ingredients

12 slices sourdough bread
1/4 cup Dijon mustard
2 tablespoons chopped fresh cilantro
8 pickles, slices
8 ounces cooked pork, shredded (2-1/2 cups)
6 ounces sliced ham (8 slices)
4 ounces sliced swiss cheese (8 slices)
1 -2 tablespoon butter

Steps:

Spread 8 slices of bread with Dijon mustard.
Sprinkle with cilantro.
Layer pickle slices and shredded pork on four of the slices.
Top each sandwich with a plain slice of bread.
Layer ham and Swiss cheese, then remaining bread slices mustard side down.
Press sandwiches together.
In a 12 inch pan melt butter over medium heat. Place sandwiches in the skillet. Place another skillet on top of your sandwiches using it as a weight.
Cook 3 - 5 minutes. Turn and add more butter if needed. Cook another 3 - 5 minutes more or until toasted and cheese is malted.
Cut in half and serve.

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

Ingredients

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.