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Sandwiches Cubanos

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gonefishin View Drop Down
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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!
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Melissa Mead View Drop Down
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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?
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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!
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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 ...
 
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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!
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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,
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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




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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!
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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.
 
 
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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.)
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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 ...
 
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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.
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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
 
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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!
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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,
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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!


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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. 
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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.
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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.
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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
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