Mexican Kubano Sandwich cucumber

Mexican cucumber sandwich “Kubano” – detailed recipe.

Recipe author – Decoursey Sidecar Restaurant, Brooklyn New York

Share with friends: Time: 16 hours 25 minutes Difficulty: Hard Amount: 10 – 12 Cuban sandwiches Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Pork:

• 1.4 – 1.8 kg. pork shoulder blade
• 1/2 tbsp. coarse salt
• 1/2 tbsp. brown sugar
• 2 tbsp. l ground cumin
• 1 tbsp. l ground coriander
• 1 tsp ground allspice
• 1 tsp mustard powder
• 1 tsp ground black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground fennel seeds
• 2 bay leaves
• Ham: The smallest possible piece of ham with bone
• Puree from 2 slices of fresh pineapple (or 2 cans (170 ml each.) pineapple juice)
• 4 tbsp. l honey
• 4 tbsp. l Dijon mustard
• 4 tbsp. l brown sugar
• 2 bottles of beer

Sandwich serving:

• 1 loaf of Italian rustic ciabatta bread
• Olive oil
• Swiss cheese slices
• Pickled Cucumbers (recipe attached)
• Chayot salad for serving (recipe included)
• Planet chips for serving (recipe included)
• Chayot Salad: Pulp of 2 Chayot
• 450 gr radishes
• 1/4 Art. fresh cilantro leaves
• Zest and lime juice 1
• Salt
• Plantan Chips: 2 Green Plantans
• Cooking Oil
• 1 pinch of salt
• 1 pinch of sugar

Marinade:

• 2 bottles of beer
• 2 bunches of coarsely chopped fresh cilantro
• 1/4 Art. cloves of garlic
• 1 pinch of salt
• 2 zest zest and juice
• Zest and juice of 2 oranges
• Pickled Cucumbers: 12 Kirby Cucumbers
• 4 tbsp. table vinegar
• 3/4 Art. fine salt
• 1 tbsp. l mustard seed
• 1 tbsp. l peppercorns black pepper
• 2 tsp whole coriander
• 4 bay leaves
• 2 cloves garlic cloves
• 1/2 bunch chopped fresh dill

Recipes with similar ingredients: ciabatta bread, pork, relish vegetable, Mexican cucumber, banana chips, Dijon mustard, brown sugar, lime juice, light beer, cumin, coriander, mustard powder, allspice, cloves, fennel seeds, radish, Pineapple, honey, plantan

Recipe preparation:

1. Sandwiches Kubano

   For pork: Mix salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel seeds and bay leaves. Rub the meat with this mixture.

2. For marinade: Put cilantro, garlic in a food processor, salt and add 1/4 tbsp. beer. Whisk until mixture similar to pesto. Add the remaining beer, zest and lime juice, and also zest and juice of oranges. Pour the pork with marinade and leave in the refrigerator for 48 hours. Preheat the oven to 90 ° C. Bake pork until the meat begins to separate easily from the bone, about 6 h. Divide it into fibers, save the separated juice.
3. For ham: Preheat oven to 115 ° C. Mix honey mustard, brown sugar and pineapple puree. Spread the mixture over ham surface. Put the meat in a baking dish and pour around the beer. Cover with tin foil. Bake until meat will begin to easily lag behind the bones, 8-10 hours. Disassemble the meat on fiber, stand out juice save.
4. For sandwiches: Cut the ciabatta in half, sprinkle bread with olive oil and fry for 8-10 minutes. Then let stand 30 min The hard crust on the bread will not let him absorb the pork juice and ham.
5. To assemble: Preheat the grill in the oven. Lay out on the lower half of the bread slices of ham and pork. Via vegetable cutters cut cucumbers lengthwise, 0.3 cm thick. and lay on meat. Put cheese on top of cucumbers, and bake under the grill until the cheese will not begin to bubble and become golden, about 2 minutes. Cover with the other half of the bread and cut the sandwich in half over diagonals in long slices. Cut into smaller sandwiches and serve with chayote salad and fried plantans.

6. Pickles

   Put the cucumbers in ice water. In a large saucepan, mix 12 tbsp. water, vinegar, small salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill. Bring to a boil. cucumbers from water and put in jars with screw caps. Gently pour the cucumbers with boiling marinade and tighten the lids. Cucumbers should be completely immersed in the marinade. Do not put in refrigerator for 24 hours. Always store cucumbers in the marinade.

7. Chayote Salad: Cut the radish and chayote with 0.5 cm thick vegetable cutters. In a bowl, mix cilantro, zest and juice lime, add salt to taste, adjusting if necessary amount of lime juice.
8. Chips from a plantan: Notch plantans on both sides and peel. Use a vegetable cutter to cut small thin circles. In a fryer, heat the oil to 160 ° C. Put the plantations and fry for 6-8 minutes. Transfer the pieces into a bowl, covered with a paper towel to absorb excess fat. Add salt and sugar and mix.