Friday, January 20, 2017

The Cuban Sandwich – Hold the Mojo

I don’t do a lot of sandwich videos, which is a shame, since the blog posts are pretty easy to write. Anyway, as promised during the last bread video, here’s how I like to build a Cuban, or Cubano sandwich.

From the early, non-troll feedback, I hear we did a pretty good job, except apparently I was supposed to serve some mojo sauce as a condiment. We did a beef mojo, which would not be great in this, but I don’t think we’ve ever filmed the sauce. Consider it on the list.

Slices of citrus-roasted pork seem to be very common in the sandwich, but I prefer more of a pulled pork. I used our paper pork recipe, which was great, but carnitas, generously moistened with some of its own fat, would also work quite well. 

I've always assumed that day-old bread was perfect for grilled sandwiches, but I've heard that real Cubans are made on fresh bread, and that people who use stale are crazy. What say you? Regardless of how fresh your bread is, I really hope you give this Cuban sandwich a try soon. Enjoy!


Ingredients:
There are no amounts given, since you are the Mark of your Cuban, and fully capable of deciding how much “stuff” to use. Good luck!

16 comments:

beemo said...

Please feel free to do more sandwich recipes and videos; I've travelled to many countries, and EVERYBODY loves sandwiches, and newfangled ones are absolutely everywhere. And remember: If Chef John makes a sandwich, it must thereby be a cut above (heh)

Dieter Mayr said...

The cheese looks to be Emmentaler cheese to me.

Grip Side said...

I was introduced to pressed Cuban sandwiches when I lived in Florida. Absolutely love them! I only just found your site tonight and I can't stop watching. You instantly became my favorite cook.

Deniz Uz said...

Chef John, I live in Turkey so virtually every household has a panini press! :) Usually several types of local cheese and spiced sausages are the fillings of choice, precooked shredded meat (and mayo!) would seem a little over the top since paninis are eaten for breakfast.

Though pork is both ridiculously hard to find and ludicrously expensive here, so I'll have to think of something for that too.

S/V Blondie-Dog said...

Greetings Chef! Other than dat' pork having been pulled dat' der' "sanwiche cubano" do looks good! But I'm a gonna' need me a cafe con leche to go along with it if ya' don'ts mind. Incidentally I'll also has ya' knows dat' I routinely bakes me the Ciabatta bread dat' ya' done posted a good whiles back. The only difference being dat' I bakes da' bread in little dinky bread tins so dat' they be ready for da' sandwich press at a moments notice. Thanks! You're da' best!

Rosalie Lingo said...

Chef John, I really like your video duos featuring a sandwich or something and the bread that goes along with it. I'd love to see you do tortas and telera sometime.

William DiStefano said...

I'm pretty sure I'm the Earl of Sandwich reincarnated because I've been known to take whole dinners and stick them between bread... because who doesn't enjoy a spaghetti and meatball sandwich right?!?

So yeah! More Sandwich Videos at your leisure!

letmebefrank said...

Great looking Cubano , chef. One of my favorite things to make at home.
One time I had one in a restaurant that replaced the roast pork with smoked
Turkey and that was really quite nice , so I would suggest that as an alternative
If you didn't have roast pork on hand. But anyway , loved this vid .
Keep doing what you do.

MNjes said...

Looks pretty good. I do use pork loin that I've marinated in mojo before roasting. Instead of just toasting/pressing in plain butter, I make some garlic butter and use that. Mmmm mmm!

bdwilcox said...

You're the Peter Paul Rubens of your Cubans.

Debbie H said...

The "mark" of your cuban...hahaha....clever!

Steve said...

I grew up in Florida and I never heard of a Cuban sandwich being served with a mojo sauce. Mojo marinaded pork, yes. But never as a side. Looks great by the way.

Christine Cullinan said...

Thanks for this recipe. I think the mix of mayonnaise and mustard helped a lot. I couldn't make Cuban bread and used a French baguette. Also, in NYC places sometimes they make the sandwiches with turkey. There are no Cuban sandwich places near me and this hit the spot. It's a great sandwich and with a cafe con leche it's delicious.

Geoff Cain said...

I made the bread and this sandwich and it was a life changing experience. It is also changing the way I make bread. My panini press was basically a smaller cast iron skillet on top of a larger skillet - it worked great. My wife and I love your work!

Robert Caldwell said...

Whats the recipe for the mustard mayo spread?

Kay L. Presley said...

Cuban sandwiches are world renowned I really like your video Thank you for shearing that post your recipe is very nice and useful.