The Sandwich just keeps getting better. From Cuba, the featured bread is Ciabatta bread.
I call this the "Hello Sandwich," because your mouth welcomes every bite like a lost lover found at last.
There ere are many recipes on how to make a Cuban sandwich. I've made a "fast lunchbox version," but it's a short-cut to make and take. There's also a traditional version and an authentic version.
An authentic Cuban will not have mayonnaise, tomatoes, lettuce, onions, bell peppers or jalapeños. Leave off the good stuff? I don't think so. It's those ingredients that blast the flavor on the roof of your mouth and say kiss me quick before I fall down.
This recipe is the one you want to make for a savory meal. My mouth waters just thinking about the taste.
When you make this sandwich, you can decide for yourself what to add and leave off. This beauty is more than your average bite. It is a bite of flavors. Yum!
Ciabatta is an Italian white bread made from wheat flour, water, salt, olive oil and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to popularity of French baguettes. Ciabatta is somewhat elongated, broad and flat and is baked in many variations.
French bread starts with white wheat flour. The loaf is shaped into a torpedo or baguette. Some French bread tastes like sourdough. After it's baked, it has a crunchy crust. Buy just want you need, because the best French bread doesn't keep very long.
We freeze leftovers from Sunday dinner, Justin Wilson's Pork Roast, just so we can make this bulgy-cheek sandwich. It's a keeper
.
Cuban Sandwich RecipeServes one (Make two and save one for later.)
4 slices ham
4 slices roasted pork
3 slices of Swiss cheese
3 or 4 pickle slices (dill)
1 Jalapeño (roasted)
Yellow mustard (not spicy or dijon)
Fresh Ciabatta or French bread
Mayonnaise (optional)
Tomatoes (optional)
Lettuce (optional)
Onions (optional)
Remove stem and seeds from Jalapeño pepper. Slice and sauté in a little olive oil. When tender, remove to paper towel, pat dry. Set aside.
Cut your bread lengthwise. Spread mustard on the inside of each half. Layer the ham slices on one piece of bread, then top with the roasted pork.
Add Swiss cheese on top of the pork, and then add the pickle and sauteéd Jalapeño slices. Place the other piece of bread on top.
Lightly butter the outside of the bread and set loaded sandwich in skillet. Place a heavy pan on top of the bread to "press" the sandwich to the skillet. Smoosh down as it browns, and turn the sandwich over and smoosh/brown the other side until the cheese looks melted. You could use a brick wrapped in tin foil to press the top if nothing else is available.
If you have a panini press, place the sandwich inside after pre-heated. Press down firmly until the cheese has melted.
When finished, the sandwich should be flattened down to less than half the original size.
Not meaning to offend the wonderful Cuban cuisine but serve with cold mayonnaise, sliced tomatoes, shredded lettuce, sliced onions and call it sorta Mexican food.
Nutritional Information (amount per serving)
Calories 570; Carbohydrates 78g; Cholesterol 55mg; Fiber 5g; Sodium 2860mg; Sugars 0g; Fat 14g; Protein 32g
* Source: Taste of Cuba
Always try to use slow-roasted pork when possible. It's the key ingredient. Many supermarkets sell a pre-cooked roasted pork such as Hormel® Slow Simmered Pork Roast Au Jus and Hormel® CURE 81® Boneless Ham in their refrigerated meat section. Simply heat and slice.
Hormel® has been synonymous with quality, value and innovation since 1891. Founder, George A. Hormel held a strong commitment to quality, which has based on providing his customers a superior product, quality and flavor. Today, innovative products are a flavorful part of breakfast, lunch, dinner, snacks, and party solutions — all created with convenience in mind to accommodate the busy schedule of you and your family.