Tuesday, November 9, 2010

Cuban Sandwich Ala Big Dude

Let me first say that Bev pressure steamed the tough smoked bison ribs from the last post and they were delicious.

Several years ago while traveling thru South Miami, we stumbled into a little deli and ordered our first ever Cuban sandwich – had never heard of them before that. Over the years, we had them at various restaurants and always liked them a lot, especially at the little hole-in-the-wall place in Maryville.

With the recent discovery of Cuban bread at Kroger’s, we were now ready to make them at home. So we bought the bread along with some ham and Swiss cheese and we were ready to go. The traditional sandwich uses sliced roast pork, but on the day after BBQ day, we have some really good pulled smoked pork available.

Bev made up some Cuban mojo sauce from the following recipe, courtesy of tasteofcuba.com. She used half regular OJ and lime juice.

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.

Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed.

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.

I used a half-pound each of cheese and ham a nice layer of pork, dill slices, and spicy brown mustard. Here’s a couple of shots of the assembly - the ladies wanted less pickle on theirs – I put a double cheese layer on the bottom and single on top.

For cooking, I used the 12” cast iron skillet with the 10” one on top for a weight – I sprayed the bread with cooking spray – would like to have had some spray butter.

Here’s the finished sandwich.

I thought the sandwich was as good as any I’ve eaten and so did Bev and her sister, but I like the sauce they make at the Maryville restaurant much better. I will surely make these again in the near future.

Have a great day and thanks for stopping by.



  1. That's one stick-to-your-ribs sandwich, Larry. The pulled pork is a great addition.

  2. That's a tasty looking sandwich, Larry. I can't get the cuban bread here yet, so I'll have to sub another kind.

  3. Love, love, love Cuban sandwiches. Yours looks delicious. Bev's sauce sounds fantastic.

    The best Cuban we've ever tasted was in a dive near the St. Pete airport. A bit greasy, but really good. Worth the drive back to see if it's still there.

  4. That looks great, Big Dude!! I had a cuban breakfast sandwich at The Hurricane House in St. Pete when visiting my Dad in North Port, Florida. I was THE best breakfast sandwich I have ever tasted! I need to re-create it!

  5. Man oh man does that look tasty!

  6. Larry, That is one great looking sandwich! Too bad you had to share it... There's enough meat & cheese on that Cuban to feed Havana! Take Care, Big Daddy Dave

  7. Wow That looks good Larry! Wish I had one right now. :)

  8. That sandwich will last the 3 of you for a while! It looks great.

  9. Yum Larry.. You do make the best sandwiches (and other things)... I always get hungry when I come to your blog.

  10. The only Cuban sandwich I've had was in Miami. I think we have one Cuban restaurant in Denver. Everything here seems to be Mexican or Tex-mex. I'm going to have to look for that bread. Would love to give it a try.

  11. This sounds really tangy and savory - I'd love a big bite!

  12. One of our favorite sandwiches ever! I love that panini press of yours too, very effective.

    I still haven't gotten to Kroger's by us to see if they have have this bread yet.


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