CUBAN SANDWICH AKA Cubano (All The Good Tasting Stuff in 1 Sandwich)
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- Опубліковано 15 чер 2024
- A Cuban sandwich is essentially all of the good tasting foods in one package if that package was then fried in butter 'til crisp. YES PLEASE! Side note, take your Bright Cellars wine quiz and get 60% off your first 4 bottles with my link: glnk.io/j253/brianlagerstrom
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RECIPE
PORK:
▪125g lime juice (about 3 limes)
▪125g orange juice (about 2 oranges)
▪75g garlic (about 3 heads), peeled and minced or run through press
▪5g or 1 3/4tbsp ground oregano
▪15g or 2tbsp ground cumin
▪10g or 1 1/2tbsp ground black pepper
▪6lb/2.5kg pork butt
▪salt
Combine juices, garlic, cumin, oregano, and pepper. Stir together & set aside.
Make three 2" deep scores on both sides of the meat. Season liberally with salt on all sides. Place in roasting pan or dutch oven. Rub marinade on all sides of meat. Cover and refrigerate for 4-12 hours.
When ready to cook, place in a 250F/121C oven and roast, covered, for 6-8 hours. When finished, meat should be fork tender and shred apart without much resistance. Remove about half (or more) of cooking liquid. Shred pork slightly, leaving plenty of big chunks and mix with remaining cooking liquid. Add more cooking liquid back into pork if needed.
CUBANO ROLL:
▪240g or 1c warm water (86F/30C)
▪9g or 3tsp instant yeast
▪15g or 3 2/3 tsp sugar
▪20g or 1 1/2tbsp lard, room temp
▪350g or 2 1/2c bread flour
▪9g or 1.5tsp salt
Combine ingredients in bowl of stand mixer with dough hook attachment and mix on low speed for 3min. Once combined, increase to high speed and continue to mix for about another 6min or until dough clears the sides and when you grab it and pull it doesnt' shred or tear easily.
Place dough in a bowl and round and tuck as shown @5:36. Cover and let sit at room temp for 90 minutes. It should have about doubled in size. Flip onto floured work surface and divide into two approx 300g balls. Preshape balls as shown @ 6:01. Cover pre-shaped balls with towel and allow to rest for 15 mins. Shape dough balls into rolls as shown @6:27.
Place on parchment-lined sheet tray sprinkled with semolina or cornmeal. Flatten tops of rolls slightly. Allow to proof at room temperature for 60-90min. When ready to bake they should pass the poke test @7:38. Score lengthwise down the center of each loaf and bake at 350F/190C for 25-30min until golden brown, rotating halfway through.
ASSEMBLY AND COOKING
(additional ingredients)
▪Yellow mustard
▪Swiss cheese, sliced (2 pieces per sandwich)
▪Thinly sliced ham (3-4 pieces per sandwich)
▪Dill/sour pickle slices
▪Ghee (for cooking)
Spread yellow mustard on each piece of bread, followed by a slice of swiss on each piece, ham on one piece, and shredded pork on the other. Warm sandwich in 350F/190C oven for about 3min. Add pickle slices. Press sandwich togehter. Add ghee to cast iron that has been preheating over med low. Press sandwich down then add weight to the top (like another cast iron or heavy pan). Cook for about 2min or until toasted on side 1. Flip to the next side and cook for another 2 mins.
#cubansandwich #cubano #cubanosandwich
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Cuban-American here. I give your take on our sammie a thumb's up. The 3 limes and standard orange is not a bad substitute for sour orange, which admittedly is difficult to come by in most of the US. The pork is pretty true to form. There is no such thing as too much garlic when it comes to a Cuban style shoulder. The cast iron pans was a nice way to crisp up the bread without using a panini press, which I will definitely be using in the future. All in all,. well done!
Thanks! This is high praise
I doubt there's something that can be found in Cuba but not in a first world country..
@@UntakenNick who asked
@@KarlMarxUSA some Americans can’t go five minutes without showing their racism.
yeah everybody is from somewhere
I grew up eating and making Cuban sandwiches (born and raised in Puerto Rico), and the only thing I would change is the pickle placement and putting mustard on only one side. It may sound silly, but putting the pickles in the top (bread, cheese, pickles, ham, pork, cheese, mustard, bread) actually makes a difference. Even eating the sandwich upside down changes the flavor profile (think of a burger with the lettuce/tomato on the bottom vs the top).
I’ve made hundreds of these sandwiches, and the order most definitely makes a difference.
I call cap
As a chef and an ex film student... these videos are INCREDIBLY well done. Packed full of cooking info and edited superbly. I cannot imagine the amount of work that goes into each one. You're gonna be the next big thing man!
Thanks so much. They are a lot of work ahah cheers chef
You arent wrong
almost at 1M subs now :)
I love that whenever you make a recipe, you make everything form scratch. My kind of videos. Keep doing what you’re doing. You’re the best.
Thanks Oscar
Brian, you are easily one of the most entertaining chefs on UA-cam!
Thanks Todd! I appreciate it
The movie Chef introduced me to cubanos. Since then, I’ve never looked back. 10/10 video for featuring this dish.
Dexter
My brother was my best friend we used to cook together, try to master chef up for my mom compete, sadly he passed during the pandemic Since I have learned to cook so many things I wished I could have made him, but Cubano is not one of them, we used to call it the all day sandwich. "Hey I made you a sandwich I started cooking for you 8 hours ago." Best Sandwich Ever, One of my happiest memories.
It’s upsetting this video doesn’t have more views since this is LITERALLY the best sandwich
tru sandwich with 2,5kg pork
I was so excited to try this and the wait was so hard lol but one day in the fridge and 6 hours of roast later, it was ready at 8 pm and I have two friends stop by to sample it. Between making the sandwich itself and just eating the pork by itself, it was a huge hit and so good. Thank you for all the work you put into these videos, it's very much appreciated Brian!
You hit it out of the park !!I grew up on this favorite, right in the center of the Cuban community in South Florida. I watched you make the pork just like I make it. How it was passed down to me
by my mom. Brilliant finish!!! Mouth watering. Worthy of Versailles in Little Havana!👏
As a Cuban-American, we take a little short cut to marinating the meat. We use a bottle of Mojo Criollo you can find in most ethnic markets. It has the sour orange juice and lime plus all of the seasonings. We also cut slits into the pork and stuff them with garlic cloves. It is how abuela always made it.
Would Abuela approve of this Sammy?
Brian, I made this recipe last night from start to finish (without any changes or substitutions) & I just wanted to tell you that it is wonderful. I paired it with a Cuban Cole slaw with an optional side of black beans & rice, but it's alot of sandwich & it's an even better as a standalone dish imo. Thanks so much for sharing this delicious recipe with us :)
Omgoodness, I like to paire it with tostones or fry yuca
The Cuban is prob the most frequently impersonated sandwich, but never done right.
This looks awesome. Def doing this
As a Cuban living in Miami, having worked at my parents Cuban restaurant and made MANY Cuban sandwiches, I totally agree!
Love the sandwich episode. Keep em' coming! Definitely going to make this when it cools down a little bit.
I’ve tried quite a few Cubano recipes including the one from Chef. This is BY FAR the best I’ve had. I totally thought it would be too much garlic but it made for pork that was PURE MAGIC. Thank you for this!
Who is Chef?
So, I made this recipe dude. It was bomb, but of course you knew that! I also used the bread and the same frying technique to make a chicken basil pesto sando the next day. The cubano was the favorite though.
So glad it worked out dood
I'm Cuban American so I know how to make a killer mojo. His recipe for it was okay. You can't google the best recipes for it.
For that mojo, it was pretty dang good looking, esp if you don't have the naranja agria (bitter orange). I'd add onions and peppers to it for the lechon (pork), and even some sugar for sweetness if that's your thing. I think Brian has the spirit of this sandwich and it looks killer.
I'm surprised how often this happens: you choose a dish that seems "nice" to me, but isn't something I would actually make. But I watch, and I start thinking, "That looks really good". I expect to make Cubanos in the very near future. Always good stuff here!
Good luck, they are worth every bit of the labor. Honestly best sandwich of the year for me so far
Yup, same lolol
He didnt grow the wheat or raise the pig, so he still got a long way to go.
I've used your Chicago thin crust pizza for the last couple months as my lunch 2-3 times a week.
It's super similar to Barnaby's and I'm extremely grateful for your videos!
Keep up the great videos!
Thanks for trying the recipe
Our Barnaby's finally gave up the ghost and closed, Covid did them in, I will miss them.
Another Chicago institution, Gulliver's, closed recently too. Legendary stuffed pizza there.
Thank you! After visiting Miami and coming back to STL I crave cubanos (especially the cuban bread/toast!!) I was looking for a good recipe for the cuban bread. Can't wait to try it!! 😋
I'm very grateful for your videos. You have such high quality for your videos. Very good. I am excited to try your recipe, sir.
I’m sooo going to make this including the incredible bread! I’m learning so much from you with bread techniques I’m so impressed! Keep em coming 😁
Thanks Allison!
The cuban and the reuben are my two favorites; glad you shared this with us.
Rueben is coming up one of these days
Probably my most favorite sandwich by far! Yours looks amazing.
I've made this twice now - so so good! The rolls are my new go-to for sandos.
Fried in butter. My dude that's all I needed to hear! The smell must be attract the neighbours like in the old cartoons
🙏🤙🏻🤙🏻🤙🏻
It's good to know about your serrated knife skillz. Thanks for making it clear for us.
Hahaha glad it’s out there now
Right on Brian. I continue to be super impressed at your sandwich craft. Bravo.
Thanks for watching Ken
Brian, I love your videos. PLEASE keep them coming!!!
I'm cuban and would like to say that your recipe is authentic and on point. You normally can't find cuban bread outside of Florida and the lard is the only way to go!
I'm Cuban and you, bro, nailed it! Even making the bread with "manteca" or lard. Thanks for keeping it authentic and not jacking it up like so many others tend to do. Keep up the great work!
Thanks man!
Concur! Completamente auténtico! 🇨🇺
I made this tonight. Excellent! The pork with the garlic & citrus marinade has what the Cubans I get at restaurants doesn't usually have, and I'm retroactively missing that flavor from almost every other Cuban I've ever eaten.
Enjoyed watching this video on making a Cuban sandwich! Thanks for the great content 👍 I watched in Florence Italy after dinner at a local restaurant 😋 it was great and made me think of suggesting Steak au Poivre for future content! Have a great day!
Took me two days to make this, but wow was it worth it. Best Cuban sandwich I have ever had (I live in Florida and have had plenty of them to compare).
Thanks for trying! So glad you gave it a shot!
It took you 2 years????....wtf..
@@miguellorenzo3609 he said 2 days?
You and Babish's Cubano reinvigorated my love of cooking(much to my friends and family's delight lol) with cubanos now a treasured regular for holidays and parties
Brian you deserve more views. Just subscribed, thumbs up. Finally... A chef who knows the proper technique for beautiful roast pork. Learned similar technique(s) from a grandma who showed a young man how to make this dish. (30 years ago, she has since passed, but her smile and gentle but firm tutelage lives on. Love you Hope.) God bless you from West Texas. Stay safe.
Thanks for that sub 🤙🏻🤙🏻🤙🏻glad you found the channel
Yo Brian, decided to try this recipe after I tried your NYC pizza dough, a straight banger btw, and dude this is so good. I've tried a lot of youtuber's recipes and your have by far been the best. I think you experience in a professional kitchen and bakery really shows through the quality of your recipes. Keep up the great work.
Thanks very much for trying, and thanks for reporting back. Im glad these recipes worked for you!
Another great one, Bri! I go to the asian market and get a giant pack of peeled garlic for $2. I think they must tumble them or something because they are definitely not blanched--they still have their full flavor. I'm definitely gonna make those rolls for a future sammie.
I do that peeled garlic move too, but someone told me Chinese prisoners peel it with their feet and I kinda got spooked. Was I lied to?
@@BrianLagerstrom 🤣😂🤣😂🤣😂
@@BrianLagerstrom I have seen them jumping on a giant bag of the stuff on the sidewalk in China Town, NYC back in the mid-nineties, quite sure it is happening out back of a restaurant right now.
@@BrianLagerstrom LOL
@@BrianLagerstrom Stay away from that ultra cheep, pre-peeled garlic mah man. You can find local markets with farmers from around your area that have better stuff. Check out 'Rotten' - a documentary on Netflix if you want further deets on that garlic.
I gotta make one of these! I love how you make almost everything from scratch. I'm surprised you didn't slice the ham too!
Elite fooding and videoing, love the work you do and time you invest in these
Hey man, I just watched yours footage for a first time ever, and it is really great!
Does not feel anything so relaxing and simple in cooking videos for a long time!
Great job, keep it up!
Special like for calculating everything in both: metric and imperial)))
You killed it with the pork shoulder!!! Whenever I eat a lackluster Cuban it makes me sad so Good job!
Sandwiches are not like pizza, there are ALOT of bad ones out there and they are a real tragedy 🎭
Love Cubanos. Such a great sandwich. Well done on the home recipe. Since moving out of FL its impossible to find proper Cuban bread but will be trying your recipe this weekend. Next time you make them try "Tampa style" (w/ added Genoa salami and sometimes mayo)
Tampa Native here! Always salami since Ybor City in 1890 !! but no mayo
THIS is exactly the kind of 'insider' info needed :) Appreciate the input on the Tampa variety!
For sure some hard salami, no mayo. When I was a kid we had a Cuban restaurant here, Tallahassee, called "Garcia's" they made the greatest Cuban sandwich. He would drive down several times a week to get bread from one of the Cuban bakeries in Tampa.
@@patmos68 probably La Segunda bakery
@@jernigan007 @patmos68 yeah it depended on where I would get mine as to whether they used mayo. was always a small amount and agree it isn't needed
I tried your recipe yesterday . Wife and boys loved it . Will repeat for sure . Thanks !
Thanks Robert! So glad
I think you have cooked most my favorites! Definitely trying this!
Great video, that pork looks great!!! Being from Florida, I'm going to give a little history on the Cuban Sandwich. This sandwich was invented in Tampa Florida by enterprising Cuban food cart operators to feed the cigar workers in Ybor City, there were dozens of cigar factories in the Tampa area at the time, and most of the workers were Cuban. The original sandwich was just as you made it except with the addition of hard salami. Now, in Miami they sometimes add mayo (an abomination). The slash on top of the bread is not done with a lame, I understand that Cuban bakers place a palm frond on the bread to make the indentation. A well made Cuban sandwich is indeed one of the finest sandwiches in the world. It is one of my favorites and I love a good sandwich.
Cheers!
Yeah they use a palmetto leaf in the La Sugunda Cuban bread, Genoa salami and you can't forget the devil crab on the side.
Thank you, someone finally mentioned the salami. I can't believe how many people have forgotten about it, or just don't know. I go to Sarasota, & Tampa every year, I also grew up in DeLand, & even some of the OG places like the Columbia have the Cuban without Salami, or at least you can order it that way, which is a crime
thank you for the insight and for calling it a cuban ❤️
I've lived in Miami my entire life and never seen any Cuban establishment add "Mayonnaise" to a Cuban sandwich. Also, the Miami Cuban sandwich has no Salami. The Salami comes from Tampa where a large Italian population preferred a slice of Salami on their Cuban sandwich.
The sudden mustard squirts had me dying 🤣🤣🤣 Bomb sandwich 😋
I was craving a Cuban sandwhich when I saw this viedo and had to try it, it did not disapoint! Awesome sandwhich, I'll be making them again soon. Thanks for all the great videos, my cooking has imroved a great deal.
Far and Away the best cooking channel on UA-cam (& I've viewed over 3 DOZEN!!)
Thanks very much!
That little shrug after "It's fried in butter" tells me all I need to know, definitely making this soon
I hope you do!
So, it was my second time making the rolls from this recipe and I've got a question for ya. Both times, my dough definitely was not as extensible as yours looked in the video after a 3 minute mix on low speed and then a 6 minute mix on high. I'm using King Arthur bread flour just like you and I've got shearing and tearing at that point big time. It definitely feels like the hydration is a tad higher than what I see in the video or something. Are you sure about the numbers in your recipe? Is it definitely supposed to be 68% hydration? I mean, both times, after the mix and I take it out and put it into a bowl, there is absolutely no way I'm tucking and folding it into a ball like you did without wet hands. There's just no way, the strength isn't there and it sticks bad. The rolls came out fine of course because I know what to do to handle it, but just wonderin'. You sure you didn't sneak in an autolyze on us? lol
I'm using the exact same brand of flour that you use. I find that with King Arthur bread flour that I need to mix/knead the dough longer than most people do for their recipes when they use bread four. I needed more like a 11 minute mix on high for this recipe. However, with that being said, I highly recommend for you to not go off of time when it comes to kneading bread, but rather use the window pane test instead, as I find it much more reliable than using time. I followed everything else in the cubano roll recipe pretty closely except I had a shorter proofing time as my yeast seemed to be super active today. My cubano rolls turned out great with those minor adaptations. Hope this helps.
You can simply reduce the water a little bit. it will only change your product in long term like over a day.
Bit late, but ambient moisture plays a big role in most dough making, so you really have to play it by ear with how long you knead it and how much water you add.
Hi,
It's likely you're making the recipe in a different climate than Mr Lagerstrom. I'd advise slightly reducing the amount of water in the recipe to make a more tensile dough. Even a small % change in the hydration of your mixture will radically impact how quickly/well it comes together, how "plastic" it is, etc.
man, i'm so glad i stumbled across your channel, as a Cuban who moved to Texas I've been subbing my bread for my Cubanos when i do get around to making everything and now i have a viable recipe to make my own... can't wait to make a few loaves right away... might have to run to the store to get a pork shoulder as well...
Cuban-American from Miami here🌞🌴, great job on the Cuban sandwich,
👍, the only thing we do different for the Mojo is use sour oranges instead of lemons, but all in all a great Cuban sandwich! I liked that you put the sandwich in the oven first, had never done it that way myself so I will have to try that next time.........My parents always prepared Cuban sandwiches in the panini maker before heading out to the beach, and packed plantain chips in the picnic basket as snacks. Thank you for the memories ❣️
You’re making my favorite sandwich in the whole world? I definitely have to watch this later!
Hope you enjoy
@@BrianLagerstrom Excellent video...Ive been making cubans for a couple years now but Im gonna try your version next. Best sandwich ever invented IMO
Gotta go with that spicy mustard next time! Sandwich looks sooo good
Fellow Chicagoan here.
Your Italian beef video popped up in my recommendations. It was excellent.
I then found this one. Equally excellent.
But what earned you my subscription was the inclusion of the Aldi yellow mustard.
Great job, I’ll be making a cubano this weekend following your methods!!
I noticed the Burmans plug as well; it's what's in my fridge!
Oh dang! Sandwiches are the best. Top 5 favorite for sure. This looks amazing
Haven't had a Cuban sandwich since I lived in Florida back in the early 90's. You nailed it especially that Cuban roll. The Cuban community also does a chicken half in a similar marinade and it's too DIE for.
Woah that sounds dope
Right straight from South Florida...Eat the Cuban and the chicken one too, yet live to enjoy them and above all don't DIE. We don't want to feel guilty...Shema!!!
Tampa Native here: it's our tradition to add salami too
I almost covered that. I should have
the best food content i watched in probably half a year, subbed :)
This is the best cuban sandwich I’ve seen on this app. Thumbs up from a cuban 👍🏾🇨🇺. You got a new follower ✌🏾
The cuban is the GOAT sandwich. Lucky enough to have a restaurant in my town run by some cuban ex pats so been a fan since 96 LoL. Sadly COVID did them in. Gotta score yourself some cuban coffee as well.
What does goat mean other than it being an animal?
@@woodonfire7406 Greatest of all time.
One of my favorite things about your style is you're like Joshua Weissman in teaching techniques but without the shaming for using some store-bought regular stuff, it's all positive vibes from you
And without all the weird video effects, food slapping, and "Papa like" baby talk.
This channel is a cheeky copy of Joschua's channel.
@@honkmc9551 I can agree that his videos feel a lot like Joshua's older videos, which I'm here for
I’ll take that as a compliment! Hopefully differentiate myself from him more in the future. Thanks for watching
@@BrianLagerstrom I love the style and personal touches you put in your vids, I'm so excited to see where you go!
Wonderful! Thanks for the clear explanation of the pork seasoning. As a child I was mesmerized by the Cuban sandwich. Now the mystery is unveiled
It’s amazing
These are truly delicious sandwiches, for thosed who haven't tried them. It's all about the bread ! Slightly sweeter than a typical bread roll.
🤙 Viva Cubã!
Looking at some of the comments. Everybody is a Cuban bread maker it would appear. I come from an Italian family and I can assure you that there are as many different ways of making lasagna or any other Italian dish as there are Italian people. So quit with the condescending comments about whether it is authentic Cuban bread or not.
A lot of “experts” in the world. Haha
I want to thank you. I asked you to make this and you did. Spot on too.. When you took that first bite of pork you were tasting my childhood. Im Cuban from Miami. I grew up on this wonderful sandwich. 🥪
It was a wonderful bite
When I visit Miami, and tasted a Cuban sandwich I was in heaven, thanks for this recipe. Greetings from Switzerland
I’m not super big on crock pots but I feel like this recipe is a perfect use for one
you do lose out on some of the browned crust you get from oven roasting and that little bit of texture is nice to have, but if you aren't concerned about browning, a crock pot is a solid way to get that tender pork.
Dude! You gotta make mojo sauce to go with it! Put it in a squeeze bottle, drizzle a little on each bite as you go, and it transforms one of the best sandwiches on the planet into one of the best foodstuffs ever. I'm serious. Mojo sauce. Do it. It's just not a total cuban without it.
What’s your recipe
@@BrianLagerstrom I eyeball it sometimes, but this, roughly.
3/4 cup olive oil
3/4 cup lime juice
3/4 cup orange juice
1/2 cup chopped fresh cilantro
8 garlic cloves, minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
Put it all together and blend the shit out of it with an immersion blender. Put that in a condiment squirt bottle and drizzle as you eat. Fridge after dinner. Shake like crazy to re-mix whenever you need it.
Wow your bread skill is a pleasure to watch. Many thanks, Regards Karen.
Thanks for watching K
Made this tonight, it was grand. Thanks!
NSFW if you can’t have a lunch break in next minute.
You must’ve been contaminated by Cubans from Miami :) because in Tampa we add salami to it and there’s a historic reason for that. Try it. This is the never ending sandwich war between Tampa and Miami as to who has the “real” Cuban sandwich. In any case, both are very good when well prepared.
Not only that but it needs mayo too.
Happy to report I made this and the pork worked very well! (Although I used his ciabatta recipe for the bread because I like a former sandwich.)
Interesting. Looks good. The ones I have had in Miami have thick slices of pork, not braised, and they use a cinder block to squash it in the press. I will have try this.
Sitting here eating a fresh from the garden tomato sandwich on your baguette recipe. I guess I'll be going to loes tonight to get Cuban sammmy stuffs. Stop trying to make me thiccc, B-man 😬😂 (actually no, don't)
the fuck you say bro
Hahaha good luck wit that Cuban. Fresh Tom on bag is pro lev
Just needs some Genoa...
that is the BEST sandwich...you did it justice my friend. well done. your bread looks outstanding.
Another awesome, info-packed video! Love it! Especially the yellow-y tasting mustard🤣
Thanks AP
great delivery. My word that looks good
I just found this channel a few days ago, and I love your work!
Oh God you made me so hungry watching that! Definitely one of my favorite sandwiches of all time. Had my first in Miami I never forgot it
Wow you are really professional and good. Amazing work - thanks.
Thanks Marc!
Looks Wonderful! Nice job!
The yellow mustard sequence made me laugh out loud. Thank you Brian for your humor.
Just pulled the loaves out of the oven for dinner, wowowowowow. House smells amazing and they are BEAUTIFUL! Can’t wait to taste. Thanks! Love from Ohio.
Keep the vids coming! I have to get new ideas for dinner. It is nice to see your audience growing! It is well deserved.
Thanks Tiara
Dude your videos are great! Delicious stuff!
Thanks for the sandwich tips, cousine Gnome!
Love the video!
Yes I first had one of these in Miami and it’s just amazing. Anything with sweet&savory pork is good in my book. The tart mustard and pickle and the criss is godly. Currently making beef jerky. *snack*
🤙🏻🤙🏻🤙🏻🤙🏻
Been watching your videos for some time - always feel inspired and learn something new. This looks amazing and really accessible. I'd only do such a large chunk of meat if I knew I could freeze it for future enjoyment. Any tips?
I froze mine, once it’s a cooked pack away in deli containers or food savers and freeze it up. Flat packed freezer bags work well too.
The Cubano is one of my favorites. I've tried to make it and failed multiple times. Thank you for taking it on and sharing!
Omg! Really?! I can make this with my eyes closed.
I love making cubanos! They're easily my favourite sandwich! What I like to do is I like to add a bit of sambal chilli paste to mine! I hate when people make things spicy for no reason, but in this case it really works because the light fermentey flavour goes really well with the swiss and the slight sweetness just compliments everything else. A little goes a long way!
😛😛😛😛
Okay, have made this 3 times. It is great and what’s better my three kids (7, 11, 13) love them. I only did the bread once. It was the first time I made bread and it came out okay. I need to make it a few more times to see if I can work on my technique. As a New Yorker I am pretty particular about bread. But living in Cali for 20 years my frustration can be quelled by your recipes. Thanks for you content. This weekend I am starting the 3 loaf from one dough 2.0. Fingers crossed.
I'm a Cuban -american ...I want to thank you for showcasing our beloved Cuban sandwich.....great job !
I cannot wait to make this! I just discovered you and I’m obsessed with your recipes!
Glad you found the channel, thanks for being here
I really love your channel! It's even worth watching the sponsored ads. A wine subscription service? What a brilliant idea!
Also: the recipe sounds great! I'll try this next weekend when we have friends around for boardgame night. Seems to be the ideal snack!
Thanks for watching! And tolerating the ads. Those REALLY help keep the channel viable for me
Thanks for all the detail.
wow so many have tried to make this very simple sandwich and failed, But you sir get a gold star! and i'm from cuba raised in Miami.