Another name is “Cubano”.
A Cuban sandwich is a combination of a ham and cheese sandwich that originated in cafes catering to Cuban workers.
(The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.)
Here is the best Cuban sandwich (cubano)
Time : 30 minutes
Servings : 10-12
- 500g Cuban bread
(If Cuban bread is not available then you can make it at home. I will give the recipe below.)
- 2 tbsp butter (unsalted and softened)
- 1 crushed garlic
- 2 tbsp yellow mustard
- Some thinly sliced Swiss cheese
- 500g shredded roast pork
- 10 slices of smoked ham
Step 1 :
Heat a non stick pan and toast the bread
Slice bread in half (horizontally).
Toast both halves of the bread until the surface is a light golden brown.
Step 2 :
While the bread is toasting, stir together the butter and minced garlic to create a mixture. After toasting the bread, spread the garlic butter onto the cut side of the bread halves.
Then spread the mustard on the cut side of another piece of bread.
Step 3 :
Top the mustard side with a layer of Swiss cheese, and spread some roasted pork.
Add another layer of Swiss cheese, pickles and the smoked ham.
Top the ham with the remaining cheese and cover the sandwich with the other piece of bread.
If you want that cheese to be melted properly in the sandwich, wrap the sandwich in an aluminum foil before grilling (optional).
Step 4 :
Grill the Cubano (Cuban sandwich) for 5-6 minutes on one side.
Now carefully flip the sandwich and grill for another 5-6 minutes on the other side.
(The Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted.)
Step 5 :
Remove the sandwich from the pan and cut into slices.
Our grilled Cuban sandwich is ready to eat
Serve hot !!
(Leftovers should be wrapped in foil and stored in the refrigerator.)
How to make Cuban bread :
(If the Cuban bread is not available then you can easily make it at home by following these easy and simple steps.)
Time : 12 hours
servings : 12
- ½ tsp active dry yeast
- ½ cup warm water
- ½ cup flour (maida)
For the dough :
- 1 pkt active dry yeast
- 2 tsp white sugar
- ¾ cup warm water
- 3 tbsp lard
- 2 tsp salt
- 3 cups all purpose flour
- 1 tbsp cornmeal
- Extra water
Take a bowl and combine ½ cup warm water, ½ tsp yeast, and ½ cup flour.
Whisk the ingredients well.
Cover with plastic wrap and refrigerate overnight.
Step 2 :
In a bowl, place 1 pkt of active dry yeast and 2 tsp of sugar.
Pour in ¾ cup warm water and let it rest for 15 minutes to activate yeast .(bubbles will form on the surface).
Add lard and salt to the bowl and add 1 cup of the flour.
Mix all the ingredients and form a sticky dough ball.
Add the starter (yeast) and sprinkle the rest of the flour on the dough, reserve the ½ cup for kneading the dough (if needed).
Step 3 :
Turn dough out onto a flour/plane surface and knead until dough comes together in a firm ball, adding additional flour only as needed.
Dough should be soft.
Step 4 :
Place dough in a bowl and coat the surface with a little oil.
Cover the bowl with a wet kitchen towel and put in a warm place to rise. Let rise until at least doubled in size (about 2 hours).
Step 5 :
Take two baking sheets with parchment paper and sprinkle with a little cornmeal.
Step 6 :
Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands.
Divide dough in half and press in ½ inch thick rectangle about 12 inches long.
Now roll up tightly starting at the long end to form a skinny loaf and flatten a bit.
Transfer each loaf to a prepared baking sheet and dust with the flour.
Cover with a light, dry towel and let rise until doubled in size (1½ to 2 hours)
Step 7 :
Preheat the oven to 400° F (200 degrees C). Cut a ¼ inch deep and the top of the loaves with a sharp knife or razor.
Moist loaves lightly with water.
Step 8 :
Place the pan in a preheated oven and bake until the loaves are golden brown (10 to 15 minutes longer).
Transfer loaves to a cooling rack and let cool to room temperature before slicing.
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