Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
successful making these at home? Can my George Foreman grill work? How
about the bread?

grawun wrote:
> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> successful making these at home? Can my George Foreman grill work? How
> about the bread?
>
Bubba Vic (Victor) is the expert on Cuban Sandwiches. If he sees your
post, he will be able to answer all your questions. )

grawun wrote:
> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> successful making these at home? Can my George Foreman grill work? How
> about the bread?

This may be one of the few things that a Foreman grill is actually good
for. Be sure to press it down well. The sandwich really wants
authentic Cuban bread, but Italian or French roll can be substituted.
Personally, I think Italian bread works a little better. -aem

"aem" > wrote in message
ups.com...
> grawun wrote:
>> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
>> successful making these at home? Can my George Foreman grill work? How
>> about the bread?
>
> This may be one of the few things that a Foreman grill is actually good
> for. Be sure to press it down well. The sandwich really wants
> authentic Cuban bread, but Italian or French roll can be substituted.
> Personally, I think Italian bread works a little better. -aem

What does a Cuban sandwich consist of?
(or - of what does a Cuban sandwich consist? <G>)

Dora

On Mon, 9 Jan 2006 16:54:54 -0500, "limey" > wrote:

>
>"aem" > wrote in message
oups.com...
>> grawun wrote:
>>> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
>>> successful making these at home? Can my George Foreman grill work? How
>>> about the bread?
>>
>> This may be one of the few things that a Foreman grill is actually good
>> for. Be sure to press it down well. The sandwich really wants
>> authentic Cuban bread, but Italian or French roll can be substituted.
>> Personally, I think Italian bread works a little better. -aem
>
>What does a Cuban sandwich consist of?
>(or - of what does a Cuban sandwich consist? <G>)
>
>Dora
>


MMmmm, Cubano!

Roast pork
Ham
Swiss cheese
Sliced pickle
Mustard and/or mayo, if you choose.

Boron

grawun wrote:
> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> successful making these at home? Can my George Foreman grill work? How
> about the bread?

Besides the Foreman grill, some waffle irons have reversible grids that
let you use the flat side. Or, you can put a second skillet on top of
the sandwich and weight it with something. The pressing, however you
accomplish it, is definitely part of the experience. -aem

In article >,
"limey" > wrote:

> "aem" > wrote in message
> ups.com...
> > grawun wrote:
> >> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> >> successful making these at home? Can my George Foreman grill work? How
> >> about the bread?
> >
> > This may be one of the few things that a Foreman grill is actually good
> > for. Be sure to press it down well. The sandwich really wants
> > authentic Cuban bread, but Italian or French roll can be substituted.
> > Personally, I think Italian bread works a little better. -aem
>
> What does a Cuban sandwich consist of?
> (or - of what does a Cuban sandwich consist? <G>)
>
> Dora

Fresh rolls cut in half

Mustard slather thin on half
Mayo same on other side

Ham preferable two types one in a pinch )
Swiss cheese
Bread and Butter Pickles Sweet

Some Butter on top

Heat in your grill

Magic!

Bill

--
Garden Shade Zone 5 S Jersey USA
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
Vision Problems? Look at http://www.ocutech.com/ ~us$1500

Margaret Suran > wrote:

> grawun wrote:
> > Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> > successful making these at home? Can my George Foreman grill work? How
> > about the bread?
> >
> Bubba Vic (Victor) is the expert on Cuban Sandwiches. If he sees your
> post, he will be able to answer all your questions. )

The one and only recipe for the True Authentic Cuban Sandwich is in the
possession of Her Dearly Departed Sainted Imperial Majesty, Anastasia of
all the Russias, as you well know, Resi. No one else knows any of the
answers concerning the above.

Bubba Vic

"limey" wrote in message
>
> What does a Cuban sandwich consist of?
> (or - of what does a Cuban sandwich consist? <G>)
>
> Dora

Thank you! It sounds delicious.

Dora

William Wagner wrote:
> In article >,
> "limey" > wrote:
>
> > "aem" > wrote in message
> > ups.com...
> > > grawun wrote:
> > >> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> > >> successful making these at home? Can my George Foreman grill work? How
> > >> about the bread?
> > >
> > > This may be one of the few things that a Foreman grill is actually good
> > > for. Be sure to press it down well. The sandwich really wants
> > > authentic Cuban bread, but Italian or French roll can be substituted.
> > > Personally, I think Italian bread works a little better. -aem
> >
> > What does a Cuban sandwich consist of?
> > (or - of what does a Cuban sandwich consist? <G>)
> >
> > Dora
>
> Fresh rolls cut in half
>
> Mustard slather thin on half
> Mayo same on other side
>
> Ham preferable two types one in a pinch )
> Swiss cheese
> Bread and Butter Pickles Sweet

Truly repulsive. Mayo, the jism of condiments. Ham, the worst form of
pork. B&B pickles, ick. This must be Cuban-American, not real Cuban.
>
> Some Butter on top
>
> Heat in your grill
>
> Magic!
>
> Bill
>
--Bryan

BoboBonobo wrote:
>
> Truly repulsive. Mayo, the jism of condiments. Ham, the worst form of
> pork. B&B pickles, ick. This must be Cuban-American, not real Cuban.
> >
> > Some Butter on top
> >
> > Heat in your grill
> >
> > Magic!

Well, the listed ingredients are not usual. A Cuban sandwich in Miami
or NYC or LA also has to have roast pork, not just ham, and the pickle
is a dill-type, not a b&b, and there is no mayo, though there may be
mustard. I haven't been to Havana (yet) so I can't vouch for how they
do it there. -aem

"aem" > wrote in message
oups.com...
>
> Well, the listed ingredients are not usual. A Cuban sandwich in Miami
> or NYC or LA also has to have roast pork, not just ham, and the pickle
> is a dill-type, not a b&b, and there is no mayo, though there may be
> mustard. I haven't been to Havana (yet) so I can't vouch for how they
> do it there. -aem
>

This is pretty authoritative:

http://whatscookingamerica.net/Histo...anSandwich.htm

pavane

(grawun)WROTE:
Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
successful making these at home? Can my George Foreman grill work? How
about the bread?---------------------------------------------
RESPONSE: I knew a woman from Cuba in the 1980's who first told me about
cuban sandwiches. She made the sandwiches @ home because she thought the
american made was crap.
I wish I had paid attention now what sorted meats she put on as now the
sandwich is big here in the states and she has since left US to go back
home.
She did tell me in Cuban they do not add mayo, mustard, or pickles to
the sandwich that is an american thing. She did leave me the sandwich
press she had bought over from Cuba.

aem wrote:
> BoboBonobo wrote:
> >
> > Truly repulsive. Mayo, the jism of condiments. Ham, the worst form of
> > pork. B&B pickles, ick. This must be Cuban-American, not real Cuban.
> > >
> > > Some Butter on top
> > >
> > > Heat in your grill
> > >
> > > Magic!
>
> Well, the listed ingredients are not usual. A Cuban sandwich in Miami
> or NYC or LA also has to have roast pork, not just ham, and the pickle
> is a dill-type, not a b&b, and there is no mayo, though there may be
> mustard. I haven't been to Havana (yet) so I can't vouch for how they
> do it there.

Well, that is a huge improvement. A bit of ham can be OK, but as the
only meat it's rather unappealing.
You won't be going to Cuba anytime soon. If we get a Dem president
next term, that could change, even with the GOP in power in the House,
because many farm state voters who have GOP Reps don't like the embargo
because it's bad for their constituents economic interests, and when
Castro finally dies, things will begin to open up a bit, but a radical
transformation there is unlikely, especially since there are
democratically elected left-leaning governments in S. America who will
increase favorable trade with the transition Cuban govt. in hopes of
guiding them toward free and fair elections instead of the
alternatives, anarchy or a Right-wing counter-revolution involving
Cuban exiles funded by U.S. interests.
The Cuban people deserve better than they've gotten from either Castro
or the nutty-assed U.S. anti-Castro lobby. A smooth transition to
democracy is likely if Dems are in power here, esp. in the White House.
If America would have opened up free trade with Cuba long ago, Castro
would have been in retirement, and Cuba wouldn't have had the silly
post-Soviet government it's had. I don't even blame Castro that much.
When the dominant power in the world, and certainly the hemisphere is
so openly hostile to the interests of the poor in the third world, and
so much of their hatred is focused upon your personage, is it
completely unreasonable to consider oneself the bulwark against the
worst Capitalism has to offer?
I DO go off on tangents.

> -aem

--Bryan

"BoboBonobo" wrote in message
oups.com...
>

> Truly repulsive. Mayo, the jism of condiments. Ham, the worst form
> of
> pork. B&B pickles, ick. This must be Cuban-American, not real
> Cuban.

My mom tells me she ate them in Havana where she grew up in the 30s
and 40s.

-Mike

grawun wrote:

> Had a "cuban" sandwich recently at a local eatery. So good! Is anyone
> successful making these at home? Can my George Foreman grill work? How
> about the bread?

===
I just got back to Austin, TX from vacations in Puerto Rico. One place I
always visit when in PR is La Ceiba on Roosevelt Avenue in Puerto Nuevo, a
borough of San Juan. La Ceiba is a Spanish/Cuban bodega type restaurant
that specializes among other things, in the traditional Cuban sandwich.

The sandwich starts with a 6 to 9 inch piece of "pan de agua," (pan de agua
is a french bread type but of much better taste and texture, the bread is
made of white flour, leavening, salt and water.), a light coating of
mustard on both bread halves, swiss cheese, several slices of pickles,
generous portions of sliced roasted leg of pig and ham. The sandwich is
then placed on a hot griddle with a weight on top, or a griddle similar to
a G. Foreman. When served, the best accompaniment I have found thus far is
a demitasse of espresso coffee.

And if you are not too hungry, you can always have a Media Noche. Similar
to a Cuban sandwich, but made on a sweet egg bread bun (about the size of a
hot dog bun).

I will be going back to Puerto Rico on family business soon and will again
enjoy this caribbean treat.

Cheers,

Ray
Austin, TX
===

Alton Brown has a pretty good version he

http://www.foodnetwork.com/food/reci..._28711,00.html

Regards --- Terry

In article .com>,
says...
> The best Cuban Sandwich I have ever had is available at La Tropicana in
> St.Louis. Roast Pork, Think sliced ham, mojito(which is basically olive
> oil and garlic), swiss cheese, DILL pickles, yellow mustard, and crusty
> cuban bread. This is all pressed and grilled on one of those awesome
> sandwich presses. Served with plaintain chips with extra mustard for
> dipping. YUMMMM!
> --Mofo Bonobo

Viva la revolucion. I'm a big fan of the Cuban Revolution on Washington
St. in downtown Providence, RI

They really make an excellent cuban sandwich as well as some seriously
delicious tostones.

And the decor of the place is definite Soviet Cuban, right down to DVD's
of Castro's speeches, subtitled in English of course.

Tony P. > wrote in
:

> Think sliced ham

Is this something between thick and thin? Or are you just unsure?

--

"Et nunc reges intelligite erudmini, qui judicatis terram."

"Rancor is an outpouring of a feeling of inferiority."

Jose Ortega Y Gasset

Michel Boucher wrote:
> Tony P. > wrote in
> :
>
>> Think sliced ham
>
> Is this something between thick and thin? Or are you just unsure?
>
no he means sentient ham, it's got more of a tang to it.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Ray S. & Nayda Katzaman wrote:


> I just got back to Austin, TX from vacations in Puerto Rico. One place I
> always visit when in PR is La Ceiba on Roosevelt Avenue in Puerto Nuevo, a
> borough of San Juan.

In three weeks I will be in San Juan, I will try to find La Ceiba.

When I have leftover pork tenderloin, I will make Cuban sandwiches with
the leftovers, adding ham and the other ingredients. Delish.

Becca

Becca wrote:

> Ray S. & Nayda Katzaman wrote:
>
> > I just got back to Austin, TX from vacations in Puerto Rico. One place I
> > always visit when in PR is La Ceiba on Roosevelt Avenue in Puerto Nuevo, a
> > borough of San Juan.
>
> In three weeks I will be in San Juan, I will try to find La Ceiba.
>
> When I have leftover pork tenderloin, I will make Cuban sandwiches with
> the leftovers, adding ham and the other ingredients. Delish.
>
> Becca

Becca,
If you are familiar with Puerto Nuevo, La Ceiba is on Roosevelt Ave. just off
avenida De Diego, near where the Las Americas dept. store used to be.

Hope you enjoy your cubano.

Ray
Austin, TX
===