5 NINTH'S CUBANO
The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño. It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and endlessly delicious.
Provided by Melissa Clark
Categories lunch, project, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- At least 2 days before serving time, prepare jalapeños, if desired: place peppers in a heatproof bowl. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt. Pour liquid over jalapeños and let cool to room temperature. Cover and refrigerate for at least 2 days and up to 2 weeks.
- To make aioli in a food processor combine egg yolks, garlic and mustard. With motor running, add oils in a slow, steady stream. Blend in the lemon juice and salt. Refrigerate until ready to use.
- When you are ready to make sandwiches, seed 2 jalapeños and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapeños). Warm roasted pork in a microwave or small skillet. Spread the inside of the baguettes with aioli. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapeños, prosciutto and pork. Top with remaining baguette half.
- Heat a large skillet over high heat. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet). When pans are very hot, add oil to the larger skillet. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 4 grams, Sodium 540 milligrams, Sugar 2 grams, TransFat 0 grams
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Pesh Ndavi
[email protected]Meh.
Babar Galoch
[email protected]The sandwich was good, but the bread was a bit too dry. I think I'll try a different type of bread next time.
Jeffrey Sasse
[email protected]This sandwich was a bit too salty for my taste. I think I'll use less ham next time.
Prince Riddle
[email protected]I followed the recipe exactly and the sandwich turned out great! The flavors were all there and the bread was perfectly crispy.
elsa Castillo
[email protected]Delicious!
Brett Knudsen
[email protected]This was a great sandwich! The flavors were all there and the bread was perfectly crispy. I will definitely be making this again.
Birungi Animu
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The sandwich is always crispy and flavorful.
Josh Osterman
[email protected]This sandwich was delicious! The bread was crispy, the meat was flavorful, and the cheese was perfectly melted. I will definitely be making this again.
AMV HEAVEN
[email protected]I've made this Cuban sandwich recipe several times now and it's always a crowd-pleaser. The combination of flavors is amazing and the sandwich is always cooked to perfection.
Brenden skeldon
[email protected]This Cubano sandwich was a hit! The flavors of the pork, ham, cheese, and pickles all came together perfectly. I especially loved the crispy bread. Will definitely be making this again.