EASY CUBAN SANDWICH
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
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
Steps:
- Put the raisins, olives, shallot, vinegar, and oil in the bowl of a food processor. Puree until well combined. Transfer the olive mixture to a bowl, cover with plastic wrap and set aside for at least 1 hour or up to 2 days before using.
- Open the bread like a book and spread each side with the mayonnaise and mustard. Lay 2 slices of ham and 2 slices of roast pork on 1 side of the roll. Top with 2 slices of cheese. Spread 1 to 2 tablespoons of the olive-raisin relish over the cheese. Bring the tops and bottoms of the sandwich together.
- Wrap 4 bricks in aluminum foil and place in a 500 degree F oven for 15 minutes.
- Melt the butter in a large skillet or griddle pan over medium heat (if your skillet isn't large enough you may need to cook the sandwiches in 2 batches). Place the sandwiches in the skillet and press down with the hot bricks for 3 to 5 minutes until the cheese is melted and the bread is flat and browned.
THE ULTIMATE CUBAN SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 1h24m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
CUBAN SANDWICH (CUBANO)
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
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
PAN FRIED CUBAN SANDWICH
Recently I threw a few parties with "miniature" sandwiches and was attempting to find new unique ways to change up traditional classics like Ruben, Philly Cheesesteak, Grilled Cheese, Po-Boys, etc. I personally a good traditional Cuban sandwich, so I experimented a bit and got this recipe to work. My portion measurements may be slightly off, so don't get mad if my portions are slightly off (too much meet, not enough biscuits, etc.)
Provided by Melanie B.
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the Mayonnaise, Yellow Mustard, Dill Relish, minced Garlic, and Olive Oil. Season with salt and pepper to your liking. Mix about 1/3 to 1/2 of this mixture into a large bowl with the Shredded Pork. Add Ham and stir. You want the sauce to coat the meat well, but not be overly wet. Taste and season again if necessary with Salt, Pepper, and (if preferred) a touch of ground cumin. Reserve any remaining sauce for dipping later.
- Note - You can purchase shredded Pork or do your own in the oven or a crockpot. Use Pork that is lightly seasoned with no sauces.
- Roll out each biscuit into 3-5 inch rounds.
- Place a spoonful of the meat and sauce mixture in the center of each round. Add some of the cheese. Do not overfill. Fold the round over and seal with wet fingers and a fork. It is similar to making empanadas.
- Heat a deep fryer or oil in a large pan on the stove to 375 degrees. Fry each biscuit pouch until golden brown on each side. Drain, cool and serve with the remaining mustard mayonnaise sauce.
Nutrition Facts : Calories 628.9, Fat 41.1, SaturatedFat 11.7, Cholesterol 40.6, Sodium 1824.9, Carbohydrate 50.6, Fiber 1.5, Sugar 8.8, Protein 15.7
CUBAN CRISTO
This recipe combines two types of sandwiches - a Monte Cristo and Cuban - into one heavenly sandwich. It's salty, sweet, and full of flavor. Frying the sandwich melts the cheese and creates a little crust on the bread. When taking a bite, have a napkin handy because it could get messy. Dipping the sandwich in pepper jelly adds a...
Provided by Janet Waters
Categories Sandwiches
Time 30m
Number Of Ingredients 14
Steps:
- 1. Mix together the batter ingredients, eggs, milk, salt, and pepper.
- 2. Layer the sandwich on the bread. Begin with spreading mustard on the bread. Then add the ham, turkey, and Provolone cheese.
- 3. Next, add pickles and bacon.
- 4. Melt butter in the pan on low to medium heat.
- 5. Dip sandwich into batter.
- 6. Place in the melted butter and fry until golden brown (about 4 minutes on each side). Can deep or shallow fry if you want.
- 7. Serve with jelly or sauces. Jalapeno jelly would give it a kick.
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