CUBAN SANDWICH GRILL RECIPES

Name: Grilled Cuban Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 sandwiches, 8 serving(s)
Ingredients: 1 loaf Cuban bread, sliced lengthwise; 1/4 cup unsalted butter, softened; 3 tablespoons yellow mustard (to taste); 1 1/2 lbs boiled ham, sliced; 1 1/2 lbs roasted pork, sliced; 1 lb swiss cheese, sliced; 1 cup dill pickle slices (to taste)

GRILLED CUBAN SANDWICH RECIPE - FOOD.COM

Grilled Cuban Sandwich Recipe - Food.com image

Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 loaf Cuban bread, sliced lengthwise
1/4 cup unsalted butter, softened
3 tablespoons yellow mustard (to taste)
1 1/2 lbs boiled ham, sliced
1 1/2 lbs roasted pork, sliced
1 lb swiss cheese, sliced
1 cup dill pickle slices (to taste)

Steps:

Assemble the sandwich.
Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
Wrap the sandwich in foil.
Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
Press and grill the sandwich.
Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
Slice and serve.
Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
NOTES:.
The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.

Nutrition Facts : Calories 532.2, FatContent 32.8, SaturatedFatContent 17.4, CholesterolContent 178.9, SodiumContent 1537.5, CarbohydrateContent 4.9, FiberContent 0.4, SugarContent 1.3, ProteinContent 53.2

GRILLED CUBAN SANDWICH (SANDWICH CUBANO) RECIPE | EPICURIOUS

Grilled Cuban Sandwich (Sandwich Cubano) Recipe | Epicurious image

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!

Provided by Lourdes Castro

Yield Serves 8

Number Of Ingredients 7

Ingredients

1 loaf Cuban bread, sliced lengthwise
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons yellow mustard, or to taste
1 1/2 pounds boiled ham, sliced
1 1/2 pounds roasted pork , sliced
1 pound Swiss cheese, sliced
1 cup dill pickle chips, or to taste

Steps:

Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

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