How do you make an authentic Cuban sandwich?!
Start with a 12 pound pork shoulder with past of the skin on. Poke about 6 to 8 three inch holes a shove a clove of garlic in.
+ one up bitter freshly squeezed orange juice (or half cup squeezed orange juice and half lemon juice).
+2 tablespoons oregano
+tablespoon table salt & half black pepper.
Good quality olive oil
Place the meat in a glass storage bowl.
Shake the juice and olive oil together and rub on the meat. Rub the salt & oregano together and then rub on the meat. Sprinkle the black pepper over. Store in a cool place for 24 hours. Turn several times so the meat absorbs as much as the condiment as possible.
Bring the meat to room temp., wrap in tin foil envelope and place in hot oven. Check in about 2 hours buy opening up the envelope... leave the package open and cook another hour or so so that the skin toasts. When done, let cool a good 20 minutes before cutting
THIS IS THE MEAT USED TO MAKE THE BEST "MEDIA NOCHE" OR ANY CUBAN SANDWICH IN GENERAL.
Answers: Everyone is correct here but you need to know what the roast pork is all about. Cuban roast pork (shoulder) is sublime... and just any slow roast pork meat won't do.
Start with a 12 pound pork shoulder with past of the skin on. Poke about 6 to 8 three inch holes a shove a clove of garlic in.
+ one up bitter freshly squeezed orange juice (or half cup squeezed orange juice and half lemon juice).
+2 tablespoons oregano
+tablespoon table salt & half black pepper.
Good quality olive oil
Place the meat in a glass storage bowl.
Shake the juice and olive oil together and rub on the meat. Rub the salt & oregano together and then rub on the meat. Sprinkle the black pepper over. Store in a cool place for 24 hours. Turn several times so the meat absorbs as much as the condiment as possible.
Bring the meat to room temp., wrap in tin foil envelope and place in hot oven. Check in about 2 hours buy opening up the envelope... leave the package open and cook another hour or so so that the skin toasts. When done, let cool a good 20 minutes before cutting
THIS IS THE MEAT USED TO MAKE THE BEST "MEDIA NOCHE" OR ANY CUBAN SANDWICH IN GENERAL.
CUBAN BREAD AND SANDWICH
Dough Starter:
3/4 tsp yeast
1/3 c water
1/3 c bread flour
Prepare the starter the day before baking day.
Dissolve the yeast in the water and stir in the flour.
Cover the bowl and allow the starter to ripen in the refrigerator for 24 hours.
Leftover starter will keep for several days in the refrigerator or can be frozen for up to 6 months.
Dough:
4 1/2 teaspoons yeast
1 tablespoons sugar
1 1/2 cups water
4 tablespoons solid shortening
1/2 starter batch
1 tablespoon salt
5 cups bread flour
To make the dough, dissolve the yeast and sugar in 3 tablespoons 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 the salt and the flour, 1 cup at a time, to obtain a dough that is stiff enough to pull away from the sides of the bowl, but soft enough to knead. The dough can also be mixed and kneaded in a mixer fitted with a dough hook or in a food processor fitted with the dough blade.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Add flour as needed, but not too much. The dough should be pliable, but not sticky. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm draft free spot until doubled in bulk, about 45 minutes. Punch down the dough. To make the loaves, divide the dough into 4 equal pieces. Roll each to form a 14 inch long log or cylinder. Divide the cylinders between 2 baking sheets with 6 inches space between and let rise in a warm place until doubles in bulk, about 1 hour.
The dough can be allowed to rise at a lower temperature, even in the refrigerator, but the rising time will be 3 to 4 hours. Preheat oven to 375F.
In the bottom of your oven, place a pan filled with hot water. The steam will help to make a nice crust on the loaves. Lay a dampened piece of thick kitchen string or twine about 1/8" thick on top of each loaf, running the length of the loaf. Bake until the breads are light browned on top and sound hollow when light tapped, about 30 minutes.
Let the loaves cool slightly and remove the strings.
Transfer the breads onto a wire rack to cool completely.
Makes 4 loaves.
Sandwich Filling (for 1 serving):
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
2 oz roast pork
2 oz ham, cooked
1 oz Swiss cheese
3 tomato slices
1 Iceberg lettuce leaves
3 slices dill pickle
1 tablespoon butter
Butter the outside crust of a Cuban loaf.
Split the loaf and spread mayonnaise and mustard inside. Layer with thinly sliced ingredients and press in a sizzling hot panini grill or sandwich press until toasted to your desired doneness and the cheese has melted nicely.
Slice the sandwich diagonally and serve.
Cuban Sandwich
3 thin slices of ham
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust (or French bread)
You should be using fresh, crusty Cuban bread, but you can always use a 12" loaf of French bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread. Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available). For years I've used a Gaunaurd sandwich maker, it has removable plates and is easy to clean. Never use a panini grill, they simply don't heat sandwiches evenly and a real Cuban doesn't have little lines grilled into it. When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges
If you would like pictures on how to make the perfect one step by step...check this out.
http://offthebroiler.wordpress.com/2007/...
Cuban Sandwich
3 slices thin ham (almost shaved)
3 slices thin roast pork, hot or cold (I use hot, slow roasted pork)
3 slices thin salami (genoa is best)
3 slices thin swiss cheese
3-4 slices pickles
1/3 loaf cut Cuban bread, hard crust (or french bread)
1. You should be using fresh, crusty Cuban bread, but you can always use an 12" loaf of french bread cut in half.
2. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves.
3. Add the ham, salami and then the roasted pork.
4. When in a hurry, you can use one whole piece of roasted pork.
5. Add your swiss cheese and then a few pickle slices.
6. Make sure to spray your sandwich press with a little butter flavored Pam.
7. Place the sandwich in a sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch.
8. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object.
9. (some, believe it or not, use a brick wrapped in tin foil when nothing else is available).
10. When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.
11. Enjoy!