Photo: The Sandwich Cubano Recipe
Directions
In Cuba it was just called el sandwich it was here in USA that we gave it a country!
Ingredients
- 1 loaf (12-inch) Cuban bread
- 2 tablespoons mayonnaise, or to taste
- 2 slices kosher dill pickle, very thinly sliced lengthwise
- 3 to 4 slices Swiss cheese
- 4 slices roast pork
- 4 slices Virginia baked ham
- Melted butter
The plancha has to be set to 350 F
Slice the bread in half lengthwise, spread the mayo on the bottom bread then place the roast pork then the baked sweet ham then the pickle then the cheese. this way the cheese will melt down and blend with the hams.
Next put the sandwich on la plancha and spread a little melted butter on top of the bread and press down the top part of the plancha. in about 3 minutes raise the top part of the plancha spin your sandwich to the other side and repeat the butter process again
Your bread should be toasted and the cheese melted. this should be done in about 10-to 15 minutes depending on the plancha
Any good ham dish starts with the night before. marinating gives all foods that extra punch of flavour. We accomplish this with sour oranges limes alot of minced garlic, ground cumin dried oregano. This mixture gets spread all over the fresh ham and massage into the meat .Put it the fridge covered with plastic wrap. the next day when u are ready Preheat the oven to 350f place the pork in a roasting pan cover fresh ham in salt skin up, this will keep the ham from drying out, cook for about 4 to 5 hours or until your ham reaches an internal temp of 180f. Remember to take off the salt that by now has become hard. Skin should be toasted and crispy.
Allow the meat to rest and carve when you can't wait any longer!
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By Chef #1546446
San Francisco, CA
on March 12, 2013
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You can't find a "true" cuban sando anywhere in Cuba.....Trust me I tried and tried and tried..
Mayo is fine on a cubano.... My cubano is similar - Mojo Pork, Ham, and some swiss or Guyere cheese.
I also like roasted red pepper on mine - a bit of sweetness is great to counter act the acid and vinegar of the mustard and pickles... I knon not authentic - but it's the way I love it.
This is a great sando to feed a crowd - get the larest softest french bread roll you can find - dig out some of the bread inside - load with the ingrediants above as stated, wrap with foil, coat with soften butter wrap with foil -put on a sheet pan, get your cast iron skillet, pizza stone and weight it down. Bake for 20 or minutes and cut into pieces... it's a hit.
I think it's the pork more than anything else that makes a cubano.... just don't go looking for one in Cuba - you likely not to find.
By giraola
Miami, FL
on April 25, 2011
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A true Cuban sandwich has no mayo
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