Grilled Cuban Sandwich (Sandwich Cubano)

好吧……这是一个很好的三明治。在住在Tampa Bay Florida area it's a discretionary tale that you learn; authentic cuban sandwich made right is the best! However I have one problem with every recipe. There's nothing greater in a sandwich than building the perfect cuban... ...And then opening the foil to find unpalatable black charred bread. 550? Reduce heat to 450? NOOOOOOO! If you are a home chef known for the dishes you do very well do yourself a favor... I don't care about the semantics and fine points anyone thinks I'm missing. The best sandwiches I had in Tampa were heated in a large press for around 5 minutes. These presses were damn sure not heated to 550 and I would be shocked if the got above 350. Do yourself a favor. It can be a small George Foreman grill or you can go bigger but don't follow the heating instructions here or on the other zillion Cubano recipes. Other subscribers have pointed to the butter burning the bread. Nope, I mean it could happen to anything at 450° seriously. Great, great recipe honestly. Just "Don't do it" The heating I mean. That's my 2 cents.

• Floyd2k

• Trion,GA

• 4/15/2022

You promised me this recipe and then you don't deliver. Thanks a lot:(

• Anonymous

• nj

• 3/30/2022

Burnt. Inedible. Should have read other reviews first.

• MSerpa

• 7/17/2020

Almost good. Cook times should be cut in half. 5 to 6 minutes per side on a 450 grill resulted in very charred bread. That's even without extra unwrapped cooking. The inside was great however. I would cook 2 to 3 min on a side at 450 and don't even bother cooking unwrapped.

• rtremant

• Texas

• 1/8/2020

Like everything in Cuba , (after castro) the cuban sandwich suffered a change the cuban sandwich was made as it's descibed in this recipe ,but forever lost the mortadella That still missing to this day

• orlandovoc

• Miami

• 3/5/2017

Delicious sandwich, EASY to make. I would make this again, everyone enjoyed them and asked for seconds...

• bggoumet

• EcuadorEcEEcaEcuad

• 9/21/2016

The ¿Cubano¿ is probably one of my all time favorite sandwiches; even though I¿m an old Irishman from NYC. The only thing I do differently is to not use butter; butter, margarine, all that stuff¿ I hate it. And yes, even we who have cheffed professionally have our personal dislikes even though we cook with them every day. I found that coating the outside of the bread, definitely not the inside, with mayo, provides a more even, crisp and rich outer shell when pressed. I use this for all of my Panini¿s as well.

• christopher51

• Lugoff, SC

• 10/3/2015

哦,上帝,而不是“这不是一个真正的……”牧师iew again. Particularly when the reviewer either didn't read or chose to ignore the link to the recipe for Cuban style pig. That aside, I made both the roasted pork for a party last Saturday and the sandwich yesterday with leftover Cuban pig and it was delicious, authentic or not. I only feel it proper to say I made the sandwich, not a Cubano because I used a George Foreman to grill it. Cuba, find it in your heart to forgive me because I made your national sandwich wrong.

• mhenrie3

• Panguitch, Utah

• 9/30/2015

I love Cuban sandwiches. My mother made these and I had no idea what they were called until I was much older. The ingredients varied from sandwich to sandwich month to month. Kroger's idea of French bread works here. There is a particular roast pork that is authentic, everything else is generic. If you have a Panini press or a plancha I recommend using them.

• rganaway

• nawfick, va

• 8/10/2015

Made these last weekend. Making them again this weekend. What more can I say? They were delicious, and easy (I marinated and roasted a pork butt a couple days earlier, otherwise bought all the ingredients).

• tmmatz

• Los Angeles, CA

• 7/30/2015

I made these sandwiches last night to accompany french onion soup. I used ciabatta bread since I couldn't find cuban. My deli also doesn't sell the required meats so I used ham off the bone and black forest ham. I thought these sandwiches were excellent.

• kathryncrist

• Frederick MD

• 3/10/2015

Excellent recipe. I used bacon rather than ham and a very light French bread since Cuban wasn't available. Yum! I'm on a ski trip and this along with some roasted veggies was the perfect use of some leftover pork tenderloin....

• dawnlandau

• Atlanta

• 3/30/2014

This sandwich is great. And grilling it vs a panini makes a big difference in my opinion. I agree with a previous review stating the criticism in by a previous reviewer was unwarranted. Especially when not clearly defining what "Cuban" pork is. Because all the Cubans I know vary their recipes for their pork and it is VERY similar to Puerto Rican pork. There is nothing that distinguishing about the Cuban pork except the need for oregano, which is common in lots of Cuban and PR dishes. The only problem I had was finding Cuban bread. While I do agree Cuban bread is a defining ingredient, (highlighted at the bottom of the recipe in the notes btw), it does not mean you cannot make a very good Cuban sandwich without it. And there is an ongoing war between the Cuban communities in Miami and Tampa, so who really has a 'right' to say this is not authentic. I have heard arguments over the type of pickles, with or w/o mustard and ham and or salami!!! The critic, mind you, NOT Cuban, should have SHARED their so called preferences rather than just criticize. It is all a matter of opinion bc their is no agreed upon consensus even within the Cuban community.

• ybegood

• Cincinnati, OH

• 9/27/2013

Just made this and it was both fantastic and utterly satisfying. I made this with leftovers from the grilled pork (Lechon Asado) given by the author. I am slightly irritated by A Cook from NYC for not only rating a recipe they didn't bother cooking but especially for not reading the stated recipe at all! If you followed the links called "Grilled Pork" you'd see that the chef does call for Cuban style pork. Silly silly. Once again egos get in the way of helpful reviews. And getting prissy about pickle preference? That's just funny.

• greenpeacegirl

• Pacific Northwest

• 6/30/2013

This will make a tasty pork sandwich but it's still not a true Cuban which is unfortunate, especially when the author's intro states that despite becoming a popular sandwich in the U.S., it's rarely prepared incorrectly - well it continues. I studied Cuban cooking from Cuban chefs whose mission is to teach authentic dishes and after living in FL for many years, their dishes did indeed match those of the Cuban communities there, that also wanted their native dishes prepared correctly. One big difference is the use of Cuban pork, not just any leftover roasted pork - HUGE difference. The bread & pickles used are also important but I won't give those secrets away. I'm sure this recipe will be quite tasty just the same, it's just not a true Cuban sandwich, at least to the Cuban communities I've had the pleasure getting to know but is similar to a basic Ybor Cuban sandwich which generally caters to tourists and adds several ridiculous toppings and cuts corners by using any pork, any cheese, any ham, etc., which is too bad - a real Cuban sandwich is truly unforgettable & habit-forming.

• Anonymous

• NYC

• 9/3/2011