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
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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