Cuban Sandwich Recipe

Looking for an easy Cuban sandwich recipe? Learn how to make Cuban sandwich using healthy ingredients.


Submitted by superminer

Makes 4 servings



Cuban sandwich & cuban bread recipe

Recipe Ingredients for Cuban sandwich

1/2 tsp active dry yeast(1/3 envelope)
1/4 cup warm water
1/4 cup bread or all-purpose flour
4 tsp active dry yeast
1 tbsp sugar
1 cups warm water
3 tbsp lard or solid vegetable shortening, at room temperature
1 tbsp salt
4 cups bread or all-purpose flour
8 oz ham
8 oz pork
8 oz swiss cheese
12 slices pickles
8 T yellow mustard
4 T Mayonnaise

Recipe Directions for Cuban sandwich

  1. The day before baking; mix the starter ingredients, (first three ingredients) dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours.

  2. Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the starter.

  3. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily.

  4. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.

  5. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down.

  6. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 loafs per a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead.

  7. Preheat oven to 350 F

  8. Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes.

  9. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.

Categories

Pork, Breads, Caribbean

Nutrition Facts
Serving Size 368.8g
Amount Per Serving
Calories
680
Calories from Fat
358
% Daily Value*
Total Fat
39.8g
61%
Saturated Fat
17.3g
87%
Trans Fat
0.0g
Cholesterol
139mg
46%
Sodium
3581mg
149%
Potassium
621mg
18%
Total Carbohydrates
34.5g
11%
Dietary Fiber
3.8g
15%
Sugars
6.9g
Protein
45.6g
Vitamin A 11% Vitamin C 5%
Calcium 55% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in saturated fat
  • Very high in sodium
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