Cuban Sandwich

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 hoagie rolls
  • 2 tablespoons yellow mustard
  • 1/4 pound baked ham, thinly sliced
  • 1/4 pound roast pork, thinly sliced
  • 1/4 pound provolone cheese, thinly sliced
  • 10 thin dill pickle slices, approximately 2 whole pickles
  • 1 tablespoon unsalted butter, room temperature
Directions

Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.

Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.0 43
I'm disappointed in AB. Provolone? Really? I almost expected mayo on this "Cuban," too. A Cuban must have Salami and Swiss. item not reviewed by moderator and published
You Gotta go to La Havanna on Dale Mabry in Tampa Florida, The best Cuban and Chick pea soup in the world. They have been doing it right for a long time the original in Tampa. item not reviewed by moderator and published
omg, provolone??!! NO! and i'm married to an italian. provolone makes a great italian sandwich. but a cuban must have swiss. preserve the tradition please. 2 stars off for that mistake. item not reviewed by moderator and published
Mr. Brown, I am a 69 y/o cuban political refugee who came to this country in 1960, I was 16 y/o at the time. I have had my share of cuban sandwiches in Miami where I live. I have never seen "provolone" cheese on a cuban sandwich, it should be swiss cheese, trust me it should be swiss cheese. Thks for your recipy, it is good except for the cheese. jb item not reviewed by moderator and published
Aaaaaa...wrong the way to make a Real Cuban Sandwich is... Get real Cuban bread ---------- Can get it in Any Bakery in Miami Spread room temperature butter in and out side of it and toast it in a flat iron Slices of Serrano Ham ---------- Can get it in Any Deli in Miami Slices of Real Pork ----------- Can get it in Any Deli in Miami Slices of Swiss Cheese ------- I think you can get this in any Deli Several Pickles --------- Can get it in any SuperMarket Yellow Mustard --------- Can get it in any SuperMarket NOW THAT'S A REAL CUBAN SANDWISH!!!AND 4 BETTER RESULTS GO 2 MIAMI item not reviewed by moderator and published
Provolone cheese on a cuban is the equivalent of a recipe for beef tenderloin suggesting ketchup as a topping. Swiss cheese goes on a cuban item not reviewed by moderator and published
My husband and I love this recipe. It takes some prior planning (to cook the pork tenderloin, but otherwise its easy. We've added it to our list of favorites and have returned to it several times over the past year when we want a hassle-free, light dinner. Great with soup or salad! item not reviewed by moderator and published
Yum! We made this with jewish rye bread as that's all we had at home. It was very tasty. I use my George Foreman grill on HIGH to make this like a panini. We'll have this one again. Great with a green salad for a light dinner. item not reviewed by moderator and published
In addition to the comments from other south-Floridians (Cuban bread and Swiss Cheese), with the addition of two ham croquettes, we call this sandwich a "Croquetta Preparada". The ham croquettes are each about the size of half of a hot dog. Because of their texture, the croquettes will flatten down with the weight of the sandwich press (manual or machine). This really adds another dimension to the taste and texture of an already delicious sandwich. Though many of you outside of Florida may not find Cuban bread, you may find something close in your area if you know the qualities to look for: Light, airy inside, not dense at all. The outside is crispy, not chewy. It could almost be similar in texture and density to a french croissant, but NOT buttery tasting. Perhaps with this information, you'll know what breads are available in your area that come close. And even if you can't find something close, I believe that if you find something that you like, then that's the right thing to use! Suerte! item not reviewed by moderator and published
I can not wait to try it it sounds super yummy i am 11 and i follow all your recipes and i like it how in the show you make it so you learn Science and you have it Fun! -Abigail- item not reviewed by moderator and published
shame on you alton - cuban sandwiches are made with cuban bread -craig from florida - will send some if needed item not reviewed by moderator and published
This was really good. Even my 10 and 8 yr-old girls liked it. I had left-over pork roast and used sweet bread & butter pickles. I don't have a sandwich maker so I used my Foreman grill. Next time I will use different bread it was difficult to get the hoagie roll to stay flat. Overall this was a very satisfying sandwich. item not reviewed by moderator and published
No other sandwich wins me like this one. Vive libre CUBA!!! item not reviewed by moderator and published
I grew up in Tampa; they served cuban sandwiches in the school llunchrooms. Later, I worked in several Cuban/Italian restaurants, and I must have made 1000's of Cuban and Italian sandwiches. Alton, You've got to have the right pork - marinated in mojo and slow roasted and sliced thin. And hard genoa salami, as well as deli-thin slices of sweet ham. As for the cheese? It was Swiss because that's all you could get back in the 60's and 70's, but provolone works great, too. Traditionally, it was yellow mustard, dill pickles, and sometimes mayo. Many were pressed (also see "media noche") but most were wrapped up in parchment like subs. As for the bread? It's just like New York pizza - it's only made where there are palmetto leaves. A very interesting procedure for making bread (and a very interesting procedure for distributing the bread!). The best you can do outside of Tampa - and maybe Miami (who have a dose of Carribean in with their Cuban, whereas Tampa has more Spanish, Greek, and Italian), is a very crusty, light, Italian loaf, or in a pinch, a baguette. Alton, you could do a whole show about the how Cuban bread was made, from the brick ovens, to the palmetto leaves, to the nails in the door frames. A really good Cuban sandwich is not just another hoagie. item not reviewed by moderator and published
I have to admit, I wondered how a hoagie roll could even remotely look like a cuban sandwich. What a sandwich! The way the roll is pressed down does not look like a hoagie roll at all plus the texture in dense like a cuban sandwich. I actually could not believe how great this sandwich tastes. I think the key is in the way it's cooked plus the pickle because you can switch meats and cheeses depending on what you have. Also what a budget stretcher because you're only using one or two slices of meat and one cheese. My 11-year old daughter proclaimed this as her favorite sandwich and, in fact, ate about four of these the first day I made them. I also made some of Barefoot Contessa's granola bars and my daughter told me, "Mom, your cooking rocked the house off today." Pretty high praise, I'd say! Thanks AB, item not reviewed by moderator and published
Swiss cheese is the correct cheese. It makes it, not only authentic, but better. However this was not bad! Rita A., Cuban. item not reviewed by moderator and published
tradionaly its made with cuban bread , a pork roast using the shoulder aka pernil and swiss but its a sandwich for gods sake make it how you want to i dont think your breaking any laws by using your own variations , iim making this tommorow and im using a sirlion pork roast, making a baguette and sticking with the swiss and pickles and mustard will it be good you bet ya also good with lettuce and tomato do what you like item not reviewed by moderator and published
There has been some debate here over the Cuban, I wish only to add that it would probably be difficult for most people to get REAL Cuban bread. That said, the moniker "Cuban" is a very specific thing. Llke a "Philly". Change the setup and people from Philly are going to get their shorts in a bunch. Where I'm from, we have our own twist to the Cuban.. it always has genoa salami on there too. With Swiss. In the spirit of correctness, it was thus deemed the "Tampa Cuban".. I encourage everybody to try the genoa salami, its really good. item not reviewed by moderator and published
I used swiss, but I'm sure provolone would have been good as well. Does anyone else see the irony in how insistent some CUBANS are in pointing out that it isn't a proper CUBAN sandwich unless you use cheese....from SWITZERLAND?!?! item not reviewed by moderator and published
Common! You Cubans who think there can only be ONE recipe, made ONE way crack me up! Can there be no variations on a recipe? Must everyone make it exactly the same way for it to be good? Must it absolutely, positively be accurate in order for one to enjoy it? No one can find Cuban bread unless you live in Miami. As for the rest, if it tastes good the recipe is right! This sandwich is excellent with swiss or provolone! Get over yourselves and learn to adjust to modifications! item not reviewed by moderator and published
Never use hoagie rolls. Cuban bread or a nice French baguette but never hoagie rolls. item not reviewed by moderator and published
In the show, Alton says you can use either Swiss or Provolone (in that order) cheese. It doesn't show up in the online recipe though. And maybe I'm wrong about this, but I always thought food should be judged on its own merits. So what if the cheese tastes a little different? That doesn't mean a 5-star sandwich should be ranked with a 1-star piece of crap. item not reviewed by moderator and published
it was great and easy for first time using a panini grill item not reviewed by moderator and published
Quite involved for a sandwich, but this recipe is great. I use an "indoor electric grill" to press the sandwiches. The bread comes out crispetty-crunchetty with melted cheese and warmed meat. The pickle add a great texture and teams up with the mustard to give contrast against the meat and cheese. This sandwich style is used in other Carribbean islands as well, and this show/recipe rekindled my passion for this sandwich-making style. item not reviewed by moderator and published
I asked for advice from my favorite blog (never having made these before, and swiss cheese and garlic butter on the rolls was a unanimous recommendation. The sandwiches were delicious!!! item not reviewed by moderator and published
excellent, as others have mentioned we used swiss item not reviewed by moderator and published
Take it from a born and raised in Miami Cuban girl, the cheese must be swiss. Other than that this recipe is fine. Cuban bread also makes this sandwich, however, unless you live in Miami it is impossible to find. item not reviewed by moderator and published
Great Cuban Sandwich. I come from Florida and grew-up with the Cuban Sandwich, and this is great even with out the real Cuban Bread. item not reviewed by moderator and published
This went over wonderfully in my house! I definately will prepare this recipe again, and add a bit more mustard! item not reviewed by moderator and published
this sandwich is awesome I can take it to luch of make them fo dinner there so simple even my moms friends kids can help item not reviewed by moderator and published
This was a great sandwich! Perfect for football season! item not reviewed by moderator and published
I really like this recipe and the show it was in. I just wish that Alton would do a show on Sack Lunches. Give the kids a chance! Do you see what "They" want us to feed them! "Today we will learn how to numb our taste buds, get fat & die of a heartattach at 40." HELP PLEASE!!!!! item not reviewed by moderator and published
Any cold cuts will do actually and I like to use honey dijon mustard. Also you can use a cast iron skillet as a press instead of a fancy unitasker. Just heat the skillet on high until it begins to smoke then place on top of sandwiches, it will have enough residual heat to do the job. item not reviewed by moderator and published
it's a very good sandwich, this goes better with swiss cheese item not reviewed by moderator and published
Swiss cheese is the correct product to put in a Cuban sandwich, not provolone,however, it did not taste bad with it,but not quite as good.Luis from Phoenix A Cuban. item not reviewed by moderator and published
I will start by saying that I have not made this recipe. Even though Im sure it might be tasty, its not accurate. The ingredients that are used are not at all what is used in a Cuban Sandwich. As a cuban, I feel that if you really want to have this very popular one of a kind sandwich. You should use the right ingredients. First its made on Cuban bread. If youve ever had it, you'll know its very different from a hoagie rool. Use swiss cheese, sweet ham, and traditionally the roast pork has some sort of garlic-lime seasoning. These are just some changes, but they make a big difference. item not reviewed by moderator and published
This recipe is almost perfect, but like someone else pointed out the cheese should be swiss. I congratulate you in not adding mayonaise as some other versions at this site do. item not reviewed by moderator and published
Pretty much standard recipe for the Cuban Sandwich, except for the provolone cheese. I prefer Swiss. I used a griddle with a heavy skillet to flatten and it came out perfect. item not reviewed by moderator and published
This recipe was easy to make, and the end result was very good. I couldn't find the meats at the local grocery stores, so I had substituted honey baked ham, (that may be why my Caribbean boyfriend had no idea what they were supposed to be). Since I didn't have two cast iron pans, I used a forman grill, which didn't work as well as the pans would have. All that said, I will defiantly make this again. item not reviewed by moderator and published
I can't believe how wonderful the sandwiches taste! item not reviewed by moderator and published
And since I don't own a panini grill my george forman knockoff works well for grilled sandwiches. item not reviewed by moderator and published
Forget Quizznos extortionate toasted subs...make them yourself! This recipe from Alton Brown rocks- and the best part is, you can add or take away ingredients to suit your palate. The fireplace bricks are a brilliant idea! item not reviewed by moderator and published
I just pressed between two cast iron skillets. Yum item not reviewed by moderator and published
I LOVE La Havanna!! I live in Tampa and it is truly the best Cuban sandwich around! item not reviewed by moderator and published
Also - if you haven't tried La Ideal Sandwich Shop it may possibly give La Havanna a run for it's money on the Cuban sandwich. Total dive diner but truly authentic! item not reviewed by moderator and published
guyere is proper cheese item not reviewed by moderator and published
Ge the bread from La Segunda in Tampa (Miami-Dade county buys from there) and add salami. Then it's a Cuban Sandwich. item not reviewed by moderator and published

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