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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: 02 May 2013 at 09:35





  


  Margi, the bread I bought was from one of my local grocery stores.  I initially planned on making the bread too, but I have been so busy lately...I just don't have the time.


Tas, I could eat these things every day! great sandwich!

 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 February 2014 at 18:41
We made hot pressed Cubanos again tonight, starting with pernil made from the authentic Cuban recipe that Margi shared with us:

http://foodsoftheworld.activeboards.net/pernil-asado-en-el-estilo-cubano-de-vilarchao_topic3190.html

These were probably the best ones yet, and I can definitely say that this is one meal we never get tired of! Tongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 February 2014 at 04:02

Tas,

Thank you once again for honoring a very dear friend of mine.

Your Cuban sandwiches look wonderful.

I do have Maria´s recipe for Cuban home baked bread. I shall look for it. She was quite a Cubana Home Chef. 

Shall put this on my list of to do´s.

Kind regards.
Margaux. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2015 at 22:08
Originally posted by Margi Cintrano Margi Cintrano wrote:


Tas,

Thank you once again for honoring a very dear friend of mine.

Your Cuban sandwiches look wonderful.

I do have Maria´s recipe for Cuban home baked bread. I shall look for it. She was quite a Cubana Home Chef. 

Shall put this on my list of to do´s.

Kind regards.
Margaux. 

Hi, Margi - 

Did you ever find the recipe for the Cuban bread?
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 06 January 2015 at 04:20
If not, Ron, I have one from when I did my Cuban themed meal that I'll be happy to post.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 January 2015 at 06:57
That would be great, Brook - I reviewed your post on the Cuban meal (excellent job, by the way!), but either missed the recipe for the Pan Cubano that was mentioned, or it wasn't there. 

Please do post it, if you haven't already!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 06 January 2015 at 13:40
   I just made some Cuban sandwiches about a week and a half ago...I love that sandwich!


     The links to follow are from 3 guys from Miami.  While researching things...I found this site to have some good information.









   titles reflect their heading for the pages




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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 January 2015 at 17:35
Very nice resources, Dan  -thanks! Beer
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2015 at 18:42
Ron,

As you know, I was visiting one of my daughters, and just arrived home Wednesday evening. So it is 2am Saturday morning ..

I shall find The Cuban Bread recipe from Maria for you -- and post it --

THERE ARE 2 TYPES OF CUBAN SANDWICHES :

1 /  THE CUBAN BREAD THAT YOU HAD BOUGHT CREATES A  " Media Noche "  as the bread is slightly sweet --

2 / THE CUBAN BREAD, MARIA USED IS NOT SWEET AND SIMILAR TO A HERO -- THIS SANDWICH IS CALLED :  "  Sandwich Cubano "  or " Cubano "  Sandwich ...

THEY ARE BOTH GRILLED -- AN FLATTENED -- WITH A HEAVY WROUGHT IRON SANDWICH PRESS.




Hope you have had a great new year so far -- all my best.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2015 at 23:49
Thank you, Margi ~ Hug
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2015 at 05:51
but either missed the recipe for the Pan Cubano that was mentioned, or it wasn't there.

You’re right. I got involved in other projects and never posted the recipe. Here it is now.

There are many recipes for Cuban bread. This one comes from Cuban cookbook writer Sonia Martinez, who points out that the use of a starter and making it with lard both contribute to its distinctive taste. You can sub vegetable shortening for the lard, but it isn’t quite the same.

Pan Cubano

For the starter:

¾ tsp (1/3 envelope) active dry yeast
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let “ripen” in refrigerator for 24 hours. Leftover starter will keep for several days I the refrigerator and can be frozen.

For the dough:

4 ½ tsp active dry yeast (2 envelopes)
1 tbls sugar
1 ½ cups warm water
3-4tbls lard or solid vegetable shortening at room temp
½ batch starter
1 tbls salt
4-5 cups bread or all-purpose flour

Dissolve yeast and sugar in three tablespoons of water in a large mixing bowl. When the mixture is foamy (five to ten minutes) stir in the lard, the remaining water, and the half batch of starter.

Mix well with your fingers or a wooden spoon. Stir in salt and flour, one cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about six to eight minutes, adding flour as necessary. The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down.

To form the loaves, divide the dough in four pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf). Put 2 of the loaves on a baking sheet, about six inches apart. Cover with dampened cotton dish towels and let rise in a warm, draft-free spot until double their bulk, about one hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it three to four hours instead.

Preheat oven to 350F.

Lay a dampened piece of thick kitchen string or twine all along the top length of the load Bake until the breads are lightly browned on top and sound hollow with lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling

Yields four loaves.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 January 2015 at 19:03
Thanks, Brook! Beer
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2016 at 10:45
I recently did the Cubano thing.  I did bake the Cuban bread because if you don't live in South Florida you don't have Cuban bread.  I used a starter, lard, and a wet shoelace as described above.

The roasted pork is the most important part of this deal so I treated it accordingly by brining in a mojo brine for 12 hrs, marinading in mojo for 8 hrs and slow smoking while basting with the mojo marinade for 18 hrs.  Pulled at 170ºF internal pictured below.


Finished sandwich, Miami style and sliced on an extreme bias as is the custom.  Tampa style adds Genoa Salami.  Grilled buttered Cuban bread, mustard, grilled sliced ham, grilled sliced mojo pork, Swiss cheese, sliced Kosher Dills, more mustardy grilled Cuban bread, all weighted and pressed on a well buttered skillet.

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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 2016 at 19:47
Absolutely Outstanding, gMan ~ a fantastic preparation! 

I love the detail you put into it, and would really have enjoyed sinking my teeth into one of those.....that crispy grilled bread! Tongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2016 at 06:06
Thanks Ron.

This is the classic Miami Cuban with no deviation.  I used Chef Roy Choi's recipe for the mojo pork but my own method for the roasting.  I also used good smoked ham and the best deli pickles I could find.  This sandwich is absolutely delicious and it is a far cry from the overpriced flavorless examples I see available locally.  And there aren't many of those.

South Florida knows what the rest of us are missing. 
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