Best Alton Browns Cuban Sandwich Recipes

ALTON BROWN'S CUBAN SANDWICH

Steps:

• Slice the bread horizontally in half, leaving 1 edge intact.
• Lay the bread open and spread each side with the mustard.
• Divide the ingredients evenly among the slices of roll.
• Start with the ham followed by the pork, cheese, and dill pickles.
• Bring the tops and bottoms together.
• Heat your panini maker or sandwich press.
• Butter each side of the press.
• Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
• If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500°F oven for 1 hour and then press the sandwich between them for 10 minutes.
• Serve warm.

SHERRIED SARDINE TOAST

Steps:

• Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
• After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
• Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
• Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
• Season lightly with sea salt and serve with lemon wedges.

THE SANDWICH CUBANO

Steps:

• In Cuba it was just called el sandwich it was here in USA that we gave it a country!
• The plancha has to be set to 350 F
• Slice the bread in half lengthwise, spread the mayo on the bottom bread then place the roast pork then the baked sweet ham then the pickle then the cheese. this way the cheese will melt down and blend with the hams.
• Next put the sandwich on la plancha and spread a little melted butter on top of the bread and press down the top part of the plancha. in about 3 minutes raise the top part of the plancha spin your sandwich to the other side and repeat the butter process again
• Your bread should be toasted and the cheese melted. this should be done in about 10-to 15 minutes depending on the plancha
• Any good ham dish starts with the night before. marinating gives all foods that extra punch of flavour. We accomplish this with sour oranges limes alot of minced garlic, ground cumin dried oregano. This mixture gets spread all over the fresh ham and massage into the meat .Put it the fridge covered with plastic wrap. the next day when u are ready Preheat the oven to 350f place the pork in a roasting pan cover fresh ham in salt skin up, this will keep the ham from drying out, cook for about 4 to 5 hours or until your ham reaches an internal temp of 180f. Remember to take off the salt that by now has become hard. Skin should be toasted and crispy.
• Allow the meat to rest and carve when you can't wait any longer!

PAN BAGNAT

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.