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Old 08-29-2010, 01:06 PM   #1
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Cuban Sandwiches

OK, I finally got myself a Cuisinart grill/griddle and am dying to make a Cuban sandwich. Now, while living in Florida I had them made from almost any meat and cheese combination you can imagine. But I'm trying to start with the basic I remember ... well, kinda remember. Seems to me it was sliced roast pork, sliced ham, Swiss (?) cheese (I'm not sure that can be right because sis loves these sandwiches and isn't fond of Swiss cheese). Pickle slices, I think, but I definitely don't remember what was used as a dressing/spread. Mustard? Thousand Island?

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Old 08-29-2010, 01:15 PM   #2
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There is some debate as to the contents of a "true" Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8-12 inches (20–30 cm), lightly buttered, or brushed with olive oil, on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.[4]

The main regional disagreement about the sandwich’s recipe is whether or not to include salami.

When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is similar to a panini press but without grooved surfaces.


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Old 08-29-2010, 01:19 PM   #3
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Quote:
Originally Posted by Claire View Post
OK, I finally got myself a Cuisinart grill/griddle and am dying to make a Cuban sandwich. Now, while living in Florida I had them made from almost any meat and cheese combination you can imagine. But I'm trying to start with the basic I remember ... well, kinda remember. Seems to me it was sliced roast pork, sliced ham, Swiss (?) cheese (I'm not sure that can be right because sis loves these sandwiches and isn't fond of Swiss cheese). Pickle slices, I think, but I definitely don't remember what was used as a dressing/spread. Mustard? Thousand Island?
Claire, we had a Cuban sandwich for the first time, on a cruise ship recently. It had ham, what I think was jack cheese and the very necessary pickle, with a thousand island type dressing. It was delicious.

Husband did a great pressed sandwich the other day. French roll, sliced turkey, Brie cheese, and well drained cucumber onion salad I had made the day before.
It was a real winner!!
Enjoy your new press.....it's fantastic!
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Old 08-29-2010, 05:56 PM   #4
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I've had Cuban sandwiches in Ybor City in Florida (A Cuban stronghold) and in Cuban restaurants in various American cities. They consistently have roast pork, ham, swiss, pickles and a dressing. Most often the dressing is some combination of mayonnaise and mustard. When we make them at home I just mix the two half and half and spread it on both sides of the bread.

It's important to have a nice crusty bread. You can even use a baguette.

Claire, be sure to position your top griddle plate so it's parallel to the bottom or it will push
the top half of the sandwich of the bottom half.
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Old 08-29-2010, 06:56 PM   #5
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Andy, you'll never believe how I've been making them up to now. I take my two heaviest skillets, and thoroughly clean the bottom of one of them. Heat both on the stove. Put the sandwich on one greased skillet (I prefer olive oil to butter for this), then oil the top of the sandwich and then use the second, now hot also, skillet bottom to press the sandwich! I'm hoping this will be easier, but I got some good results.

I've had the sandwiches in many Cuban enclaves in Florida, and we've been happy with my version, I was just really curious as to what the "right" cheese and spread was. I haven't lived in Florida for 13 years, although the rest of my family still does. If they didn't all have a flock of kids, I'd send them on road trips! Haha!

Thanks for the advice about the griddle plates. I've only used it twice (plain old American grilled cheese sandwich, and thin steaks. The former turned out just fine, but I hadn't heated the grill plates hot enough or put enough oil for the thin and very lean steaks to come out good. But I can just see me having all the ingredients ooze out onto the plates, and empty sandwiches!

My local grocery used to sell roast pork slices in the deli, but the last time I went they didn't have them. Oh, dear, will I have to roast a pork?
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Old 08-29-2010, 08:00 PM   #6
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There is no mayo on a Cuban. It is the only thing I like plain yellow mustard on.
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Old 08-29-2010, 08:11 PM   #7
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My local market's deli has stopped carrying roast pork too. :/

I love Cuban sandwiches. The ones that I have had contain ham, roast pork, cheese (I think Swiss), sliced pickles and yellow mustard. They were so good.

I made some bean soup for tomorrow - lunch or dinner. :)
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Old 08-29-2010, 08:17 PM   #8
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Boars Head has a "porketta" that is decent. Only one market around here seems to have it though.
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Old 08-29-2010, 08:21 PM   #9
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My local market's deli has stopped carrying roast pork too. :/

I love Cuban sandwiches. The ones that I have had contain ham, roast pork, cheese (I think Swiss), sliced pickles and yellow mustard. They were so good.

That's it....and it's pressed. Wonderful on the grill with a hot brick placed on top.
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Old 08-29-2010, 08:22 PM   #10
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Hmmm we have one market here that sells Boar's Head. I'll have to see if they carry it.
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