Tampa Cuban Sandwich

Tampa Cuban Sandwich is a main course that serves 1. One portion of this dish contains about 558g of protein, 120g of fat, and a total of 3666 calories. For $23.95 per serving, this recipe covers 75% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires oregano, lime juice, orange juice, and garlic. A few people made this recipe, and 15 would say it hit the spot. From preparation to the plate, this recipe takes approximately 3 hours and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is awesome. Grilled Cuban Sandwich (Sandwich Cubano), Cuban Sandwich, and Cuban Sandwich are very similar to this recipe.

Servings: 1

Preparation duration: 30 minutes

Cooking duration: 155 minutes

 

Ingredients:

4 bay leaves

5 pounds boneless pork shoulder

1 9-inch piece Cuban bread

8 large cloves garlic

4 thin slices glazed ham (about 4 ounces)

Kosher salt and freshly ground pepper

1/2 cup fresh lime juice

1/2 cup fresh orange juice

2 teaspoons dried oregano

2 pickle slices

3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce)

2 thin slices Swiss cheese (about 1 ounce)

Unsalted butter, softened, for cooking

1 tablespoon yellow mustard

Equipment:

panini press

frying pan

roasting pan

knife

measuring cup

food processor

kitchen thermometer

oven

Cooking instruction summary:

Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours. Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.) Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal. In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant. Photograph by Steve Giralt

 

Step by step:

Make the sandwich

1. Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half.

2. Spread the mustard on the inside of the top half.

3. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press).

4. Cut in half on the diagonal.

5. In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.

6. Photograph by Steve Giralt


Prepare the pork

1. Cut small slits all over the meat with a knife and put skin-side down in a roasting pan.

2. Mix the lime juice and orange juice in a measuring cup.

3. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits.

4. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.

5. Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)


Nutrition Information:

Quickview
3665k Calories
558g Protein
119g Total Fat
58g Carbs
100% Health Score
Limit These
Calories
3665k
183%

Fat
119g
184%

  Saturated Fat
42g
265%

Carbohydrates
58g
20%

  Sugar
19g
21%

Cholesterol
1489mg
496%

Sodium
6466mg
281%

Get Enough Of These
Protein
558g
1116%

Vitamin B3
227mg
1137%

Vitamin B1
16mg
1070%

Selenium
640µg
914%

Vitamin B6
17mg
876%

Vitamin B2
11mg
662%

Phosphorus
5837mg
584%

Vitamin B12
22µg
369%

Zinc
50mg
337%

Potassium
9917mg
283%

Vitamin B5
24mg
242%

Magnesium
710mg
178%

Iron
26mg
146%

Vitamin K
149µg
143%

Vitamin C
108mg
132%

Copper
2mg
111%

Manganese
1mg
78%

Calcium
714mg
71%

Fiber
8g
32%

Vitamin A
1342IU
27%

Vitamin E
3mg
26%

Folate
93µg
23%

Vitamin D
1µg
7%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

Popular Recipes
Williams Sonoma Apple Pie

Bakerette

Chipotle Coleslaw

Panning The Globe

Pork Fried Rice

Allrecipes

Slow Cooker Shredded Beef Tacos

Gimme Some Oven

Peppermint-White Chocolate Candy Slabs

My Recipes