Рецепт Cuban Sandwich
The Cuban sandwich (Cubano) at the Back to Cuba Cafe in Nashville, TN opened my eyes to how really delicious a Cuban sandwich could taste. It still is probably the best one I have ever eaten. However, I must admit that close second is one I made. In fact, it is so close that it may even be a tie!
Before you say that someone hailing from West Virginia with a limited experience of authentic Cuban cuisine could not possibly know how to make a really good Cuban sandwich let me tell you why I think mine was (is) so good…pork fat.
I decided to use the fat and braising liquid from cooking a pork shoulder to coat the outside of the sandwich’s bread instead of commonly used butter. I found a couple of references to pork fat being used instead of butter way back when. Granted mine was more of an au jus, but it worked great!
Okay, pork fat is not the only reason I think my Cuban sandwiches are very tasty. I also am lucky enough to have a local grocery store that makes Cuban bread. Granted, I live outside of Florida and do not know if it is 100% authentic, but I know that it is close enough for me. Cuban bread has a thinner crust and lighter texture than French bread. Italian bread or hoagie rolls/sub buns are good substitutes. Your bread choice needs to be able to be pressed to about 1/3 of its original volume without totally breaking apart or being too chewy or doughy.
You do not need the special sandwich press to make a Cuban sandwich. I take an iron skillet ( with its bottom wrapped in aluminum foil for easy clean up) and it to press my sandwich. You could also use a bacon press, a foil covered brick, etc. to press the sandwiches. Of course, a standard sandwich press electric will work very well also. Some people believe that a Cuban sandwich should not be made with a panini press because it leaves marks and doesn’t give the same even crispness to the sandwich. I think you can use whatever you have on hand and want to use.
I prefer to use mayonnaise instead of butter on the interior of the sandwich. It created a nice barrier between the bread and the moister of the pickles, meat, etc. while adding just a little flavor. Mayonnaise is considered a big no-no by some, but I never claimed that this is an authentic Cubano…just a good tasting one.
Ingredients
- loaf of Cuban or Italian bread (or similar bread or rolls)
- butter or mayonnaise
- mustard
- pulled pork (can be sliced instead)
- sliced ham (sweet or other light on flavor ham)
- sliced Swiss cheese
- sliced pickle; long slices are preferred but chips work okay (dill is traditional bread and butter gives a little sweeter taste)
Instructions
Cut bread into desired sandwich size portions.
Split the bread horizontally in half leaving just the edge attached, if possible.
Lightly coat both halves of the bread with butter or mayonnaise.
Add desired amount of mustard to both haves as well.
Layer pickles, ham, pork, and then cheese on the bottom half of the bread.
Close/top with other half of the bread.
Baste outside of the top and bottom of sandwich with pork's braising liquid or melted butter.
Place in preheated skillet over medium or medium-high heat.*
Press the sandwich with a press, cast iron skillet, foil wrapped brick, heavy can, etc. Although you do not have to continue add extra pressure after the first minute of pressing down with your hands, leave the press or alternative press item on the sandwich as it cooks.
After about 3- 4 minutes, flip the sandwich over and press it again. The first side should be lightly browned and crisp.
Continue to cook until the other side is lightly browned and the cheese is melted, about another 3-4 minutes.
Cut in half diagonally to serve.
4.4.2.1
http://www.asimplehomecook.com/cuban-sandwich/
2015