Tuesday, 23 August 2016

Recipes: Cubano Sandwich

Cubano Sandwich
  • Prep Time:10 minutes
  • Cook Time:25 minutes
  • Serves:4
 

Our classic Cubano sandwich recipe, made famous in the Tampa Florida neighborhood of Ybor City, features mojo-marinated roast pork tenderloin with deli-sliced ham, Genoa salami and Swiss cheese, thin-sliced pickles and mustard- all layered on soft buttery Cuban rolls grill pressed flat and crispy. We griddled our sandwiches topped with a heavy grill press for the perfect balance of golden crispy crust and rich juicy filling. Any heavy weight such as a cast iron skillet or even a heavy brick wrapped in foil works just as well.

See our story, here.

 

Foodie Byte

The traditional Tampa way to eat Cuban sandwiches is to always start at the pointed side of these diagonal-sliced sandwiches.

Ingredients

1 Valencia orange, fresh squeezed
1 lime, fresh squeezed
4 cloves garlic, crushed
1 tbsp. ground cumin
1 tbsp. garlic and pepper seasoning
1 package (about 1 lb.) pork tenderloin
1 tbsp. olive oil
4 (6-inch) Cuban sandwich rolls (soft French or hoagie rolls), split
4 tbsp. butter, softened
12 slices Virginia ham
12 slices thin-cut Genoa salami
8 slices Swiss cheese
4 tbsp. yellow mustard
2 dill pickles, thin sliced

Preparation

Combine fresh squeezed orange juice, lime juice, garlic, cumin and garlic pepper in container; add pork tenderloin pieces and turn to evenly coat. Marinate in refrigerator for 4 hours, rotating occasionally.
Preheat oven to 350°F.
Heat 1 tablespoon olive oil in skillet over medium-high heat; add drained tenderloin and cook until browned on all sides. Transfer to roasting pan.
Roast tenderloins for 20 minutes. Let meat rest for 10 minutes; thin-slice.
Brush outer surfaces of each roll with butter. Layer mustard, Swiss cheese, ham, 4 slices roast pork, salami and another slice of Swiss cheese evenly on bottom half of each roll. Spread mustard on top half of each roll; top evenly with pickles. Close sandwiches with top halves of rolls, pressing firmly.
To prepare each sandwich: heat a heavy skillet or griddle over medium heat, add sandwich, and press the sandwich down with a heavy grill press or small skillet. Grill until cheese is melted and bread is golden. Repeat with remaining sandwiches.
Serve diagonal-sliced.



source FoodChannel http://ift.tt/2bfpgwg

No comments:

Post a Comment