PDA

View Full Version : Cuban Sandwiches from left over pulled pork



fredrogers
08-22-2008, 09:22 AM
The other day I made Cuban sandwiches with some left over pulled pork. A Cuban is a panini sandwich.

4 hogi rolls
1/2 lb Ham
1/2 lb Provolone cheese
1/2 lb Pulled Pork
Pickles
Mustard

Assemble the sandwich toppings. I like Mustard on both sides of the bun, but the wife and kids skipped the mustard and pickles.

http://i41.photobucket.com/albums/e252/fredrogers_photos/cuban/0820081819a.jpg

Now the fun part. Butter the outsides of the bun. I do not have a panini press so I used 2 large skillets. In my case one was a stainless model and the other cast iron.

http://i41.photobucket.com/albums/e252/fredrogers_photos/cuban/0820081924a.jpg

I heated the cast iron on high and the stainless on medium high for about 5 minutes. Then I turned off the heat and placed 2 sandwiches in the stainless pan and staked the cast iron on top. I let them cook for about 5 minutes.

http://i41.photobucket.com/albums/e252/fredrogers_photos/cuban/0820081819b.jpg

The whole family loved them! :eating:

http://i41.photobucket.com/albums/e252/fredrogers_photos/cuban/0820081829a.jpg

Enjoy!

-=fred=-

Chargrilled
08-22-2008, 09:40 AM
and im sittin here chowin on a cold piece of pizza.:tap:

That looks great, going to have to give them a try, :wow:

SmokyOkie
08-22-2008, 10:31 AM
Looks great Fred. In fact, the Okette and I were just trying to figure out what to have for dinner tonight. We haven't done them for a while, so we will do them tonight.

We like fried plantain chips with vinegar and salt to go along with them.

Here's a pic or two of an earlier cook:
http://i128.photobucket.com/albums/p190/dickeydoobbq/Cuban%20Sammies%20and%20Plantain%20Chips/Feb262008upload001.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/Cuban%20Sammies%20and%20Plantain%20Chips/Feb262008upload002.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/Cuban%20Sammies%20and%20Plantain%20Chips/Feb262008upload003.jpg

I have a 3# meat press that I use, and flip em halfway through. The CI skillet is a great idea!

Willkat98
08-22-2008, 10:48 AM
you two should be brought up on charges for abusing your pork.

Assault by mustardization.

Other than that funkus, they look really good

PigCicles
08-22-2008, 10:55 AM
:wow: Looks pretty good to me! And the fried plantains look wonderful too Okie.

I should eat something before I chew a hole in the monitor.

Florida Bill
08-22-2008, 11:10 AM
Good idea on the Cubans! They really look good.

Chargrilled
08-22-2008, 11:17 AM
you two should be brought up on charges for abusing your pork.

Assault by mustardization.

Other than that funkus, they look really good

I take it someone doesnt like mustard, slather your butt all over with steamy hot mustard before you put rub on???:drooling: Although you cant taste it.:shrug:

How can you have a Chicago dog without mustard, they have pork in them,?????? a**holes and elbows!!!!!:smack:

cabinetmaker
08-22-2008, 11:19 AM
:wow:, both of those look great. I'm gonna have to do that with some leftovers from my next butt.

Thanks for sharing.

Willkat98
08-22-2008, 11:23 AM
I love pissing off the foodies when I post in a Chicago food forum that I put ketchup and relish only on my hot dogs (never had the "garden on a bun" thing, and never will. Growing up, that was a north side (read Cubs=g.ay) of town thing)

And my italian beefs get sport peppers cuz I like it hotter than giardinara (sp) which is another foodie no-no.

As far as a slather, if you can't taste it, why bother?

Never have I found the need to put any type of "adherence" technique to get rub to stick to anything.

But alas, that is a different thread altogether.

BOT!

I like the fried plaintain idea. I usually fry them in butter and then add brown sugar near the end and "candy" them.

I'll have to try them on/with a nice pulled pork Cuban sammy

SmokyOkie
08-22-2008, 11:55 AM
I love pissing off the foodies when I post in a Chicago food forum that I put ketchup and relish only on my hot dogs
Add fresh chopped sweet onion and that's my dog!


And my italian beefs get sport peppers cuz I like it hotter than giardinara (sp) which is another foodie no-no.
I use hot pepperoncini. It's a texture and flavor thing. Never heard of usinig giardeniera. Sounds too much like giardia to me!


As far as a slather, if you can't taste it, why bother?
My thought exactly. Not only that, but would have to form a barrier to prevent the rub from penetrating the meat.


Never have I found the need to put any type of "adherence" technique to get rub to stick to anything.

But alas, that is a different thread altogether.

BOT!

I like the fried plaintain idea. I usually fry them in butter and then add brown sugar near the end and "candy" them.

Got the idea years ago when I had some at a Cuba restaurant in Miami

I'll have to try them on/with a nice pulled pork Cuban sammy


As for the mustard, it's part of what makes it a Cuban sammie. A good deal of what you saw on mine was cheese, I think.

Funny, I don't really like yellow mustard, but it's a must on a cuban.:shrug:

fredrogers
08-22-2008, 12:25 PM
Nice! Those plantains look awesome.

You said that you use vinegar on them, what kind malt vinegar?

The last time I fired plantains I gave them a garlic water bath half way though.

I love salt and vinegar chips so that sounds very nice.

-=fred=-

Jake
08-22-2008, 12:44 PM
all look dam good to me, i love the home made panni press, im going to give it a shot (although i would like to buy one)
i must say im with bill with the mustard, but the rest of the family would put mustard on it too if they had the chance.:msn-wink:

Bbq Bubba
08-22-2008, 12:44 PM
you two should be brought up on charges for abusing your pork.

Assault by mustardization.

Other than that funkus, they look really good

Man, i'm glad you said it!!

Those sammies look great guys, right up until you killed all the flavor with that yellow chit......:ack2:

SmokyOkie
08-22-2008, 02:15 PM
Nice! Those plantains look awesome.

You said that you use vinegar on them, what kind malt vinegar?

The last time I fired plantains I gave them a garlic water bath half way though.

I love salt and vinegar chips so that sounds very nice.

-=fred=-

Cider, but you could use malt.
There's no room for the water bath on these. They take about 3 minutes in the deep fryer.


all look dam good to me, i love the home made panni press, im going to give it a shot (although i would like to buy one)
i must say im with bill with the mustard, but the rest of the family would put mustard on it too if they had the chance.:msn-wink:


Man, i'm glad you said it!!

Those sammies look great guys, right up until you killed all the flavor with that yellow chit......:ack2:


Hey guys! Don't tell us about the mustard, talk to the Cubans.:smack:

It ain't a Cuban sammie w/o the mustard.

I will also repeat that even though I really don't like yellow mustard, I like it on theses sammies.

Willkat98
08-22-2008, 02:18 PM
Hey guys! Don't tell us about the mustard, talk to the Cubans.:smack:

It ain't a Cuban sammie w/o the mustard.

I will also repeat that even though I really don't like yellow mustard, I like it on theses sammies.

Try it with ketchup, and call it a Puerto Rican Club sammie

Jake
08-22-2008, 04:10 PM
Try it with ketchup, and call it a Puerto Rican Club sammie
LOL:roflmaoha0::roflmaoha0::roflmaoha0: do tell who if i put on relish i would be:roflmaoha0::roflmaoha0:

Willkat98
08-22-2008, 05:41 PM
LOL:roflmaoha0::roflmaoha0::roflmaoha0: do tell who if i put on relish i would be:roflmaoha0::roflmaoha0:

Argentina Po' Boy

fredrogers
08-22-2008, 09:27 PM
Argentina Po' Boy


Nice LOL!

-=fred=-

peculiarmike
08-22-2008, 11:40 PM
I likes me a good Cuban sammie. And I Likes mustard on it also. That's the way it's supposed to be.
Last one I had had salami on it plus the regular pork/ham! And it was really good too, added a bit of interest.
Gonna have to try those fried nanners momma!
(I know, they ain't nanners)

SmokyOkie
08-23-2008, 10:45 AM
They looked so good yesterday that we did have them for dinner last night. In fact, I've still got a little pork thawed so I might just throw a couple together for lunch.

Mike, you do know that those are a different kind of nanna dontcha?

Willkat98
08-23-2008, 04:36 PM
IThat's the way it's supposed to be.

Last one I had had salami on it plus the regular pork/ham! And it was really good too, added a bit of interest.


What you had was close to a Cuban, but is called a Maverick Sammie.

From what I read, the addition of the salami is a favorite of Mark Cuban.

peculiarmike
08-24-2008, 02:11 AM
They looked so good yesterday that we did have them for dinner last night. In fact, I've still got a little pork thawed so I might just throw a couple together for lunch.

Mike, you do know that those are a different kind of nanna dontcha?

Yep. Just stirrin' chit. :D

peculiarmike
08-24-2008, 02:13 AM
What you had was close to a Cuban, but is called a Maverick Sammie.

From what I read, the addition of the salami is a favorite of Mark Cuban.

Gotta say it is a good sammie. The salami adds a nice touch.