Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > The Caribbean Islands
  New Posts New Posts RSS Feed - Sandwiches Cubanos
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Sandwiches Cubanos
 Post Reply Post Reply Page  <123>
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 February 2013 at 15:48
   Oh Tas, there is nothing you could do to stop me from making these.  I'll just have to wait a bit.  I plan on making the bread, will need to make some pickles first...I'll have to think about what I want to do for the ham.

   I've made many things with pork, but never (specifically) a Cuban sandwich.  Don't know why...I love'em!

   Great thread!
Enjoy The Food!
Back to Top
Sponsored Links


Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:11
The only "sandwich cheese" I have on hand is provolone. Think that would work?
Melissa

http://carpelibris.wordpress.com/
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:19
I think it will work great ~ the cuban sandwich seems to have its origins with a blending of Cuban and Italian cultures in Ybor City, Florida, so I am sure that somewhere, sometime, provolone was used by someone, and it tasted great!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:23

Tas and Melissa,

 
It is a cow variety cheese, and has a lovely melting capacity ( as in Provoletta which I prepare all the time ... Italy Section ) ... I believe it would be very tasty too, as Provolone has a spicy kick to it ...
 
Kindest.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:37
Oh good! We have sandwich pickles and garlic aoli mustard in the fridge, and I bought some nice rolls today...I sure hope the pernil comes out right!
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:57
Melissa,
 
Have  u rubbed the roast with lard ( the best method is old fashioned porc lard from ur butcher, or a Latin American butcher grocer ???
 
CUBAN SANDWICHES are wonderful for the leftovers ...
 
Perñil is not easy to find in Spain; as Spaniards prefer Cochinillo Asado ... Suckling piglet whole ...
 
So, I must hunt about the Cuban Community ... know a gal who is a bartender, and shall ask her, and go to the Interntl supermkt ...
 
I have not prepared it in Spain ... too painful ... considering it floods my memory with Maria ...
 
It is truly a dilemma ... losing a friend to ALZHEIMERS and she was terribly physically abused; and thus, this added to the onset ... She was fine when I had last seen her ... However, my daughters had gone to see her in 2009 and they told me, she was NOT well ...
 
Well onto a lighter happier note, enjoy ur perñil, and Cuban sandwiches !!!
 
Keep us posted,
margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 18:35
I attempted a Cubano for dinner tonight. Here are all the ingredients except for the pernil. (I skipped the ham to lower the sodium, since I'm not all that fond of ham anyway):


Here's the sandwich before cooking. I couldn't decide between sweet and dill pickles, so I put sweet on one side and dill on the other:


Here's where I ran into trouble. All that melty cheesy goodness stuck to the foil, and the sandwich fell apart:


No presentation points here- but it tasted great! Smile
Melissa

http://carpelibris.wordpress.com/
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 18:50
That "hot mess" looks great to me ~ I am sure it tasted out of this world!
 
I usually end up eating my Cubans with a fork, and love every bite - great job!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 19:44
I couldn't decide between sweet and dill pickles, so I put sweet on one side and dill on the other
 
Are you a woman of decision? Well, yes and not! Confused
 
The only thing that counts, Melissa, is how it tasted. And, apparently, mixing the pickles worked out just fine.
 
I'm with Ron. That sandwich looks great, and there's nothing wrong with using a knife & fork.
 
 
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 20:09
Turns out I didn't have enough of the sweets for a full sandwich anyway. They came from the Farmer's Market, so that's it for those until June.

The dill pickles are special. They come from out where my best friend lives (the one I mentioned earlier.) I can't reliably get them anywhere else, or on line. She sent me 4 jars for Christmas, and I'm treasuring them.)

(These are seriously good dill pickles. They have way less salt than most, and even the brine is delicious. I sip it when my husband's not looking, because it grosses him out, but really, the stuff's too good to waste.)
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 21:35
Melissa.
 
 
 
Thanks for posting your mini pictorial. Have not had a Cuban sandwich since my last trip to Miami 2007.
 
 
Tasty ...
 
Yes, ur bread broke / tore up ...
 
 
There is a small Cuban community here --- if I am able to get a perñil, I shall prepare --- Spaniards prefer Cochinillo Asado ... I have cochinillo asado; it is in the Iberian section with a pictorial ...
 
Kindest. Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2013 at 08:25
They're really good! I already liked grilled cheese with mustard, summer sausage and pickle, so this was like an enhanced version.
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2013 at 09:14

Melissa,

 
Maria used to prepare them with Swiss Gruyerè or Swiss Emmenthal ... Personally, I prefer Gruyerè ...
 
The Cuban Bread has pork lard in it and a thick crumb --- which I had pulled out ... It is too heavy for me ... I have a sandwich press --- this would come in handy for this --- for the press and grilled heat !!!  THANKS ... Thumbs Up
 
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Melissa Mead View Drop Down
Master Chef
Master Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 1174 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2013 at 10:37
I just did one using nonstick foil, and it held together.

I love Gruyere, but didn't have any. The roll came from a local bakery (Mastrianni) that does great sandwich rolls.

I also added some thinly-sliced smoked sausage in place of the ham. Tasty!
Melissa

http://carpelibris.wordpress.com/
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2013 at 10:48

Melissa,

 
The sausage could be quite a tasty addition ...
 
Enjoy,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 15:07
Cuban Sandwich

   I finally got around to making Cuban Sandwiches for the family.  It's such a nice mix of flavors and textures.  Some say mustard, some say no...I don't know.  I made these without mustard.  Only butter, pickle, pork, ham, cheese.  This is the second time I've made them now, the first was at work.  I didn't make the bread, like I was saying...a nearby grocery store had some perfect Cuban Bread.

   I didn't follow one strict recipe.  Some webpages that influenced how I made the sandwich and cooked the pork shoulder can be found here >>> http://icuban.com/food/cuban_sandwich.html
and here >>> http://foodsoftheworld.activeboards.net/sandwiches-cubanos_topic682_page2.html?KW=cuban


    I had actually thought about bbq'n the Pork Shoulder in my BackWoods Smoker.  I've smoked many pork shoulders, and I have no doubt that the pork would turn out good...I just don't think the sandwich needs it. Bottom line...this is one great sandwich!
Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 15:31
Dan,

Wow .. Have not had one of these in a couple of years ( 2010 to be exact ) ... 

Spectacular looking ... 

Have lovely May. 
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 18:53
   Thanks for the kind words Margi!  It really is a nice sandwich...the kids really liked it as well.
Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2013 at 01:00
Dan,
Good Morning.
 
One more question ...
 
Which type of bread is the sandwich made on ? Home baked ?
 
Marvelous truly.
 
Have lovely wkend.
Margaux
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2013 at 08:33
Looks GREAT, Dan! outstanding job on a truly iconic sandwich!
 
I love these sandwiches, and never get tired of them ~ Thumbs Up
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  <123>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.172 seconds.