BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: SouthernSmoked on October 11, 2010, 01:18:57 PM

Title: Cuban Sandwich - the Miami way!!
Post by: SouthernSmoked on October 11, 2010, 01:18:57 PM
Cuban Sandwich - the Miami way!!
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs186.ash2/44903_120717757986647_100001452716818_130267_7457267_n.jpg)

Miami Cuban sandwich recipe. Make your own great authentic Cuban sandwich at home.

(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs773.snc4/67335_120717924653297_100001452716818_130270_3524514_n.jpg)

Cuban bread or substitute French bread if you must, but NOT a baguette!

Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter on both halves (inside.)

Make each sandwich with the ingredients in this order: pickles...

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs387.ash2/66567_120718354653254_100001452716818_130271_7848430_n.jpg)

I substituted Smoked Pork for (Roasted Pork)... Be generous!

(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs796.snc4/67620_120717911319965_100001452716818_130268_1510733_n.jpg)

3-4 slices of Ham sliced thin, but not shaved (Use a good quality ham.)

(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs838.snc4/69844_120718381319918_100001452716818_130272_4023856_n.jpg)

Swiss cheese, sliced (Use a mild Swiss -- we like Baby Swiss -- it has only a few holes.)...

(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs838.snc4/69844_120718387986584_100001452716818_130274_4275535_n.jpg)

Yellow Mustard!... Mayonnaise (NEVER!!)

(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs031.snc4/33920_120720891319667_100001452716818_130288_1798125_n.jpg)

Spread a little butter on the hot griddle or fry pan and place the sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the sandwiches are done.

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs420.ash2/69844_120718391319917_100001452716818_130275_6151241_n.jpg)

My Cuban Sammie!!!

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs451.ash2/72486_120718417986581_100001452716818_130276_5704111_n.jpg)

Butter's, my daughters puppy, was making sure that no one was able to Grab-and-Dash until ready.

(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs024.snc4/33558_120721901319566_100001452716818_130300_4698710_n.jpg)

Let's Eat!
Title: Re: Cuban Sandwich - the Miami way!!
Post by: NePaSmoKer on October 11, 2010, 01:22:54 PM
YEAH BUDDY

I did the same cast iron pan-inni press too  ;D

Your pup is sayin....wheres mine at  :D
Title: Re: Cuban Sandwich - the Miami way!!
Post by: ArnieM on October 11, 2010, 02:08:35 PM
That really looks good SS and I love the looks of that pickle!
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Mr Walleye on October 11, 2010, 02:27:06 PM
The look on Butter's (the dog) face says it all.

Come to think of it.... that's the same look I had on my face when I looked at your sandwich!  :D

Great job SS!

Mike
Title: Re: Cuban Sandwich - the Miami way!!
Post by: ronbeaux on October 11, 2010, 02:49:20 PM
Oh heck yeah!
Title: Re: Cuban Sandwich - the Miami way!!
Post by: smoker pete on October 11, 2010, 02:53:46 PM
Quote from: ArnieM on October 11, 2010, 02:08:35 PM
That really looks good SS and I love the looks of that pickle!

Ditto on the sandwich SS.  Just ate lunch but I may have to go try one of those suckers!!

I'm with ArnieM when it comes to a good kosher and/or deli pickle.  When I was a kid I used to sweep out a Deli everyday after school and was rewarded by eating as many deli pickles as I wanted  ;D  Back then the pickles were still in barrels and I didn't know any better.  Course that was in the early 60s ... Ooops, I think I just dated myself but to this day I think I got the better half of that deal.
Title: Re: Cuban Sandwich - the Miami way!!
Post by: hal4uk on October 11, 2010, 09:16:21 PM
Lookin' good SS!!!  The Cuban bread is awsome if you can get it, but it helps to live in Florida.
(I've had it shipped, and it's not cheap - not even reasonable, so I don't do it very often)

I have a commercial sandwich (flat) press that I bought just for Smashed BBQ sandwiches and Cubanos...
(Of course, cast iron skillets, foil-wrapped bricks, etc do the same thing)...
(http://lh4.ggpht.com/_OWAlOFdBvAg/S0qItOIZY5I/AAAAAAAAAVE/MAPKLcwbkK0/s800/IMG00747-20100110-1948.jpg)
Title: Re: Cuban Sandwich - the Miami way!!
Post by: SouthernSmoked on October 12, 2010, 04:24:10 AM
Dang Hal, that looks good!!

We had a cheap Panini Press that my daughter took to college.

Time to invest into another...
Title: Re: Cuban Sandwich - the Miami way!!
Post by: NePaSmoKer on October 12, 2010, 04:26:01 AM
Quote from: Mr Walleye on October 11, 2010, 02:27:06 PM
The look on Butter's (the dog) face says it all.

Come to think of it.... that's the same look I had on my face when I looked at your sandwich!  :D

Great job SS!

Mike

I had the same look  ;D
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Pachanga on October 12, 2010, 05:51:27 AM
Nice looking wich.

Nice looking hound.

And I love the press.

Looks like you know your Cuban Sandwich business.

Thanks for the post.

I am going to give that a try exactly the way you show it.

Now for Cuban bread research.  Any tips?

Also, do you heat the top press and do you flip?

Pachanga
Title: Re: Cuban Sandwich - the Miami way!!
Post by: SouthernSmoked on October 12, 2010, 05:56:44 AM
Hey Pachanga, below is a recipe that my wife uses every now and then but I actually purchased the French bread at Sam's this time around.


STARTER
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.

DOUGH
4-1/2 tsp active dry yeast -(2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter.

Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down.

To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead.

Preheat oven to 350 F

Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes.

Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.

(*)Pan con Lechon can be found in many little luncheon places all over Miami. Literary Bread with Pork. The pork is roasted Cuban Style, with the mojo marinade.

She found this recipe here. http://www.tasteofcuba.com/pancubano.html
Title: Re: Cuban Sandwich - the Miami way!!
Post by: SnellySmokesEm on October 12, 2010, 06:09:36 AM
I love a good Cuban sammie.  Living in FL there are a lot of sandwhich shops that sell cubans and your looked every bit as good as the ones I've had around here.  Great Job!
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Pachanga on October 12, 2010, 07:35:51 AM
Quote from: SouthernSmoked on October 12, 2010, 05:56:44 AM
Hey Pachanga, below is a recipe that my wife uses every now and then but I actually purchased the French bread at Sam's this time around.


STARTER
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.

DOUGH
4-1/2 tsp active dry yeast -(2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter.

Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down.

To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead.

Preheat oven to 350 F

Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes.

Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.

(*)Pan con Lechon can be found in many little luncheon places all over Miami. Literary Bread with Pork. The pork is roasted Cuban Style, with the mojo marinade.

She found this recipe here. http://www.tasteofcuba.com/pancubano.html

Southern,

You had me at lard.  You had me at lard.   ;) (Jerry Maguire movie (1996)

That validates this as authentic.

You saved me a lot of research.  I'll give that a shot. 

Thanks.

Pachanga

PS  On your daughter's dog, it is hard to beat a good hound ----------- but I have scolded a few.

Title: Re: Cuban Sandwich - the Miami way!!
Post by: classicrockgriller on October 12, 2010, 12:06:48 PM
Here's some info that might help.

http://forum.bradleysmoker.com/index.php?topic=17262.0
Title: Re: Cuban Sandwich - the Miami way!!
Post by: classicrockgriller on October 12, 2010, 12:14:40 PM
And here is where I made a Cubano sammie:

http://forum.bradleysmoker.com/index.php?topic=17263.0

I later made MORE with black ham and swiss.

They Rock!
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Pachanga on October 12, 2010, 12:31:21 PM
Thanks CRG.

Good info.

Pachanga
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Habanero Smoker on October 12, 2010, 12:46:27 PM
Here is a similiar recipe on the recipe site.

Pan Cubano - (Cuban Bread ) (http://www.susanminor.org/forums/showthread.php?70-Pan-Cubano-(Cuban-Bread-))

Don't let it cool too long before removing the string, or your crust will begin to soften.
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Pachanga on October 12, 2010, 01:49:13 PM
Habs,

Thanks.

Good info.

Maybe I missed it, but what is the purpose of the leaves or strings in all of these recipes?

Pachanga
Title: Re: Cuban Sandwich - the Miami way!!
Post by: classicrockgriller on October 12, 2010, 08:51:57 PM
it splits the bread top.
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Habanero Smoker on October 13, 2010, 01:38:11 AM
It does provide a slit in the top, but there is a purpose behind it. The best crust and texture is obtained when the crust is not slit before baking. By not slitting the loaves, they holds moisture inside while the bread is baking, thus improving it's texture. After the bread is baked you then need a way for the steam to escape, if the steam cannot escape the crust will become soft. Using the string, you can trap the steam in during baking, and after it bakes; removing the string removes part of the crust allowing the steam to escape.

The link SouthernSmoked provided uses the same method. Again don't let it cool too long before removing the string or the crust will begin to soften.
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Pachanga on October 13, 2010, 02:57:17 AM
Thanks,

I understand now.  That makes perfect sense.

Pachanga
Title: Re: Cuban Sandwich - the Miami way!!
Post by: BuyLowSellHigh on October 13, 2010, 03:54:01 AM
If you look at the thread CRG linked to, on the second page he has a post that includes a link to a video of Cuban bakers doing their thing.  In that you can see how they use Palmetto leaves.  I haven't done Cuban bread yet, but when I do I plan to use Date Palm leaves as I have three Date Palms in my landscape.
Title: Re: Cuban Sandwich - the Miami way!!
Post by: Pachanga on October 13, 2010, 09:16:38 AM
Quote from: BuyLowSellHigh on October 13, 2010, 03:54:01 AM
If you look at the thread CRG linked to, on the second page he has a post that includes a link to a video of Cuban bakers doing their thing.  In that you can see how they use Palmetto leaves.  I haven't done Cuban bread yet, but when I do I plan to use Date Palm leaves as I have three Date Palms in my landscape.

I watched the film also but couldn't figure out the reason for the string/leaf. 

Those guys can really throw some dough.  I will not be so careful with my bread making in the future.  I hope those guys shave their arms.  If you haven't watched, they use their entire forearm to shape the dough.  Several guys shape two loaves at a time in less than a second.

Good luck and may all your bread rise as expected,

Pachanga
Title: Re: Cuban Sandwich - the Miami way!!
Post by: hal4uk on October 13, 2010, 08:59:45 PM
Quote from: BuyLowSellHigh on October 13, 2010, 03:54:01 AM
If you look at the thread CRG linked to, on the second page he has a post that includes a link to a video of Cuban bakers doing their thing.  In that you can see how they use Palmetto leaves.  I haven't done Cuban bread yet, but when I do I plan to use Date Palm leaves as I have three Date Palms in my landscape.
I'm in Illinois --- I just use green onion stalks
Title: Re: Cuban Sandwich - the Miami way!!
Post by: classicrockgriller on October 13, 2010, 09:07:04 PM
I am doing some Cabano's at the deer camp this year!

Trying to re-fine the RedNecks! ;D