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: https://glnk.io/j253/brianlagerstrom
☕Enjoy this content and want to show support? Consider buying me a “coffee” here: https://ko-fi.com/brianlagerstrom
📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
BREAD KNIFE: https://amzn.to/3j0vHWg
MASAHIRO CHEF’S KNIFE: https://amzn.to/3cSFkFm
PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
KITCHEN AID MIXER: https://amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
LODGE CAST IRON SKILLET: https://amzn.to/3jw4oVf
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL
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
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
43 Comments
A bunch of galric
Well done ,this comment from. a Cuban , you made me so frigging hungry I just wanted to dig into that Sami and that roast pork was a 10 yummy 🇨🇺👏👌
no salami means it's not a real authentic cuban. that's a tampa original, not miami's stolen one.
Hi Brian, thank you for this video. Being a Cuban I love Cuban bread but I’m trying to make this recipe for the first time. You mention that we can also freeze them for future use. At what point can we freeze them? After we cut them? I’m assuming that we can bake them frozen?
so, a heart attack between bread?
🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🐷
Probably my most favorite sandwich by far! Yours looks amazing.
this video makes me want to cry the happiest tears
Yo that mustard squeezing at 8:53 is just unnecessary 🤣🤣🤣🤣🤣🤣
Doesn't the kitchen aid stand mixer tell you not to use high speed with the dough hook?
What kind of bread can we use if we can’t make or find Cuban style bread? Hoagie roll?
Alright yall! I've made these 3 times now & my yeast is active, I allow them to rise in the oven with the light on but they rise but not the way Bryan's when they're rolled into the roll shape. They will rise a smidgen when baking. Any ideas/suggestions to fix what I'm doing wrong?
I came here for bread and I got the best looking pork I've ever seen.
I had a cuban sandwich in miami, they taste weirdly similar to mcdonalds cheeseburgers
my god that came out perfectly
could i use a crockpot?
Brian,
I recently found your channel and have been dreading clicking on this video. So many other foodtubers I watched over the years have "definitive" videos on how to do an "authentic" Cuban, and they're almost all wrong. Thank you for doing justice to my culture's sandwich. The only two points of contention was doing pulled pork instead of sliced pork, which is admittedly, the modern way of making Cubanos because pulled pork is just easier to do. Getting that perfectly tender, but still sliceable pork butt is magic. I do it via sous vide (followed by a quick sear over coals for some smokiness), but I'm not opposed to the modern pulled pork method. The other point of difference is not using sour oranges in the marinade, but that's a hard ingredient to find. I typically recommend people use Badia Mojo for making their own roast pork. For the garlic, I've never seen minced garlic used, I'll have to try that. What is traditional in my family is to poke slits into the pork with a pairing knife, and push bruised cloves of garlic down into the pork. You get little slices of roasted garlic embedded in the meat like this and it's a fun surprise in a bite of sando. All in all I give you a 9.5/10 for adherence to what is traditional (a 10/10 is impossible because every region/family does it slightly differently).
A real Tampa Cuban Sandwich also has a peppercorned Genoa Salami on it as well. Also, you cannot possibly make your own Cuban bread at home and get it right, because you're not Tampa's La Segunda Bakery, and you didn't work the bread the way they do, and you didn't use a halved palmetto frond to split the bread's top as it bakes like they do. This is a crucial step to get the bread's taste and texture accurate for an authentic sandwich. Every restaurant in Tampa (where the Cuban Sandwich was invented by residents of Cuban descent over 130yrs ago. Not Cuba, not Miami.) with a respectable Cuban Sandwich uses La Segunda's Cuban bread. Also, you didn't make the sandwich with the ingredients in the right order, which affects the flavor profile on the palate as it is consumed.
Sorry to sound pedantic, but like other authentic historic recipes, the ingredients and methods used to make the recipe have an outsized effect on the outcome.
with all that food in the house, how do you stay so thin
My bread turned out gummy and soggy from the inside instead of normal I don’t know what I did
I used to live in Florida and enjoyed the "original" Cubano sandwich at La Segunda Bakery in Ybor City many times. It was very similar to this – nothing complex or expensive, but still incredibly delicious and satisfying. The key ingredients are the lard bread and sweet/sour garlicky + smokey pork. Italians down there add some sliced salami which is good too. The pickles should be spaced for ocasional bites, not slabbed. It's all about balance.
I'm a Cuban-American that's grown up and lived in Miami my entire life. I've enjoyed many of these sandwiches throughout my lifetime. About the only part where you could improve is heating up the sandwich. A sandwich press would've made your life so much easier. Also, with a press, you can omit the step of putting the sandwich in the oven to warm it up. I've made these sandwiches at home, and the press warms them up all the way through.
I do have to admit that baking your own bread was a baller move. I've seen a lot of people try to use a substitute because they couldn't get Cuban bread. I once saw someone try to make a Cuban with French bread.🤦♂
Filifino food please
A democrat told me that DeSantis is about to ban Cuban sandwiches in Florida. Why would the National Association for the Advancement of Cuban Pork tell me not to go to Florida to get one before they're banned?
Your ratios here are on point for me.
If substituted by beef, what part of beef has texture like that ?
Wow!
That recipe led me to the best Cubano I have ever eaten. I will try to one-up it next time. Hot damn that was good!
this channel was a great finding!
Way too much oregano and cummin and garlic, Way too little lime, oranges.
What is the cold cut version of Cuban sandwich they have in Florida, too? Cannot find them ANYWHERE else!!
Delicious Cuban sandwich 🔝
@BrianLagerstrom I cant find this recipe on your site, looking for the yield as trying to plan it for a fire station meal for 12 people.
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.
that pork roast marinade recipe looks GREAT…………If I have it, I use leftover pulled smoked pork bar-b-que…..add the R. Scott copycat Carolina vinegar pepper sauce and re-heat in microwave…….most of vinegar sauce will absorb into the meat……..use store bought sandwich sliced Ham.
nice offset handle knife……I gotta get me one……I've heard they are a must for any serious cook.
Don't know who showed you how to make a cuban that is not a Cuban sandwich.
You lost me when you used grams.
"Oh yeah… It's fried in butter." You got me.
I like thin, I mean thin sliced onion on mine. My all-time favorite sandwich I will be using your bread recipe.
Without salami it isn't authentic.
Cuban from Miami here. I 100% approve. Only difference is the bread, we usually throw the yeast in with some flower and water the night before to make it closer to a sourdough style of bread. The places here have a press that is lined with aluminum foil and the foil is coated with butter. And yes, the nuclear yellow mustard is 100% a must.
The marinade is what we call Mojito. If you can get your hands on sour orange use that instead of regular oranges. We use this on chicken as well.
2 words b SANDWICH PRESS