Yes I said exchange..not only will you find a hand held masterpiece for each day of the year, here you can enlighten the world with your own sanwich recipes. My followers from around the world will share in the delights that can be yours for the taking.... and of course, for the leaving.Let the following sandwich recipe be the first in said exchange:
Sent to us by:
Ms. Carmen Montenegro
Havana, Cuba
El Medianoche
The Medianoche (my personal favorite) sandwich is sometimes served cold, as its name implies you might eat it very late as a midnight snack or coming back from dancing or a movie.
Some make the medianoche smaller, with a sweeter variety of yellow egg bread (similar to Jewish Challah bread).
In making a good Cuban sandwich, remember this: the Roast Pork is what will make the sandwich, so you can never leave it out.
3 thin slices of ham
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust (or French bread)
You should be using fresh, crusty Cuban bread, but you can always use a 12" loaf of French bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread. Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch.
For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available).
I encourage you to partake in the afore mentioned hand-held dining experience, make it, live it and, of course, comment on it!
Bon Appetite!
Le Gourou de Sandwich
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust (or French bread)
You should be using fresh, crusty Cuban bread, but you can always use a 12" loaf of French bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread. Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch.
For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available).
I encourage you to partake in the afore mentioned hand-held dining experience, make it, live it and, of course, comment on it!
Bon Appetite!
Le Gourou de Sandwich
This blog is amazing! Who doesn't love a fantastic sandwich! I know I do! I've taken this recipe and, believe me, will be making it.
ReplyDeleteSam, you are gifting the world with your sandwich brillance! Thank you Sandwich Guru!