The Cubano

The Cubano is a very popular Cuban style sandwich that was first created by early Cuban immigrants who came to the Tampa, Florida area, as a variation of what was popular in Cuba.  It is traditionally made with a hard, crusty bread, ham, pork, mustard, mojo sauce and sweet pickles.  The medianoche, or midnight sandwich, is a close cousin to the Cubano, but instead of being made on a hard crusty bread, it is made on a softer, sweeter egg bread.

We had some left over ham and smoked pork, so I thought making a Cubano sandwich was a great way to use them.  I made some patatas bravas Patatas Bravas  as well, and served it with my leftover vegetable souffle Argentine Style Humita con Sofrito to make the meal complete and very South and Central American in nature.  Esta muy delicioso!

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Before making your Cubano, you need to make your mojo.  This particular mojo is like a Cuban pesto sauce made with cilantro.

Mojo Sauce

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I bunch of cilantro

1 tsp salt

1-1 1/2 tsp black pepper

2 TBSP lime juice

1 TBSP garlic

1/3 cup olive oil

 

Mix everything together in a food processor.

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The Cubano

hard crusty bread, sliced

mojo sauce

Swiss, cheddar, or jalapeno jack cheese, or a combination

pulled pork

cooked ham

sweet pickles, sliced

red onions, sliced very thin

mustard

butter

 

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Spread the mojo on both pieces of the bread, then add a slice of cheese to each slice.  Add the sliced ham, pork, pickle slices and onions.  I did not add the pickles until later because I am not a pickle fan and though Larry loves pickles, he does not like hot pickles.  I also used the dill pickles that Larry’s mom made instead of sweet pickles.

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Put your sandwich slices together and butter the outside of the bread on both sides.  Grill the sandwiches on either a hot grill or put them in a panini maker to grill them up.  Press them firmly onto the grill, so everything kind of melts together.  Grill them for about 3 minutes or until the bread is browned and crispy, then flip them over to grill on the other side and repeat.

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Slice them in half and enjoy.  You can add a little extra mojo sauce on the side to be used as a dipping sauce if you like.  You can use any kind of mustard you want too; a sweet mustard, a hot mustard, Dijon, honey mustard; it doesn’t matter.  Mix it up and play with it however you like.

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I had extra mojo sauce that I later used as a dressing for a Cuban pork salad.  I added shredded pork, sliced red onions, lettuce, corn & tomato salad Video #6 – Making Empanadas from Leftovers and avocados.  !Que Bueno!

Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

14 thoughts on “The Cubano”

  1. That looks awesome! I love those things, got hooked on them when I worked in an insurance office in Tampa. It’s funny, my mom and I just had one someplace here in Georgia too the other day, but I can’t think where now. Must be a Cubano thang going around.

    Liked by 1 person

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