Best Grilled Cubano Recipes

GRILLED CUBAN SANDWICH (SANDWICH CUBANO)

Steps:

• Assemble the sandwich
• Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
• Wrap the sandwich in foil
• Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
• Press and grill the sandwich
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
• Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
• Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
• Slice and serve
• Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

GRILLED CUBANO SANDWICH

Steps:

• Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
• Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
• Meanwhile, prepare a grill or large grill pan for medium-high heat.
• Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
• Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
• Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
• Unwrap the sandwich, cut into 4 pieces and serve immediately.

GRILLED CUBANO: TURKEY, PORK AND SWISS WITH MUSTARD AND PICKLES

Steps:

• 1. Cut roll.
• 2. Spread mustard on top of roll.
• 3. Place two slices of cheese onto each side of roll.
• 4. Stack cheese, pork, turkey, and pickle onto bottom of roll.
• 5. Close sandwich.
• 6. Melt a tablespoon of butter in pan.
• 7. Press down on sandwich and grill over moderate heat for approximately 3-4 minutes on both sides, pressing down firmly from time to time.

GRILLED CUBANO

Steps:

• Preheat grill to medium. Brush pork with oil; season with salt and pepper. Brush grates with oil. Grill pork, flipping once, until cooked through and lightly charred, about 3 minutes; transfer to a plate.
• Scoop out soft insides of bread, leaving a 1/8-inch border. Spread mayonnaise and Dijon on opposite halves, then sandwich cheese, pork, ham, and pickles with bread.
• Brush oil over both sides of bread. Grill, weighting with a large cast-iron skillet and flipping once, until cheese is melted and bread is lightly marked, 8 to 10 minutes. Transfer to a cutting board; slice into 8 pieces. Serve immediately, with chips.