Cuban Sandwich (Cubano)

This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.

A Cuban sandwich sliced in half and stacked on a cutting board.

If you’ve had the pleasure of eating a Cubano, I hope I have your attention. For those who have yet to experience this delicious flavor combination, you’ve just got to do it! And, this easy Cuban Sandwich recipe is a great place to start.

A stack of cubanos on a cutting board.

We get strong Cubano cravings on a regular basis so I had to come up with a way to satisfy this craving at home. This is my somewhat non-traditional but completely delicious Cuban Sandwich recipe.

It starts with my Southwestern Pork Tenderloin recipe, sliced thin and layered on sliced bread with deli ham, swiss cheese, a mustard spread, and dill pickles. Trust me when I say that this combination is seriously crave-worthy.

Ingredients in a Cuban Sandwich

The ingredients needed to make a Cuban Sandwich.

Roasted Pork

Cuban Sandwiches must contain some sort of roasted pork. My Southwestern Pork Tenderloin recipe yields two tenderloins which, unless you are feeding a lot of people, can easily be stretched into two meals. This flavorful pork is delicious cold from the fridge in sandwiches and has just the right flavors to create these tasty Cuban Sandwiches. It also happens to be far leaner than the more traditional Boston butt or pork shoulder roast.

Ham

Any thinly sliced deli ham you love will work well. Black forest, honey, or smoked ham will all add great depth flavor.

Swiss Cheese

Sliced Swiss cheese from the dairy or deli section of your store is perfect.

Cuban Sandwich Bread

Cuban bread is a white bread that is similar to Italian bread but contains a bit of fat (usually lard) and sometimes sugar. They are baked into long loaves that are somewhat crusty on the outside and soft on the inside. Most of us are not lucky enough to have easy access to a Cuban or Latin bakery but I’ve found that sliced Italian or French bread is a great substitute.

Mustard and Pickles

Yellow mustard is a must but I stray from tradition with my sandwich spread made from equal parts of yellow mustard and mayonnaise. I have a couple of people in my house who have lukewarm feelings about yellow mustard but I’ve found that mixing it with a little mayo tempers it just enough to fool them into loving it. Baby steps! Go with plain yellow mustard for a more traditional Cuban Sandwich.

Dill pickles chips are the classic choice for true Cubano flavor.

A cuban sandwich being cooked on a panini press.

How to Make a Cuban Sandwich

Cubanos are grilled and pressed sandwiches and a panini press is an easy and effective way to replicate this process at home.

Assemble the Sandwiches

Ingredients are layered on bread.
  • Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread).
  • Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice with about 1 tablespoon of the mayo/mustard mixture.
  • Layer one piece of bread with the sliced roast pork.
Cuban sandwich ingredients are layered on bread.
  • Layer a slice of deli ham over the pork.
  • Cover the ham with dill pickle chips. We love pickles so I really load them up!
  • Add two slices of Swiss cheese.

Grill and Press the Sandwiches

A fully assembled Cuban Sandwich on a cutting board and in a panini press.
  • Place the other slice of bread on top with butter side facing out so that the butter will make contact with the grill.
  • Grill the Cuban Sandwiches on a panini press until well toasted and golden brown.
A cuban sandwich on a plate with potato chips and pickles.

Alternate Stove Top Directions

If you don’t have a panini press, Cuban Sandwiches can be prepared in a skillet on the stove. Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwich until nicely browned and heated through.

A cuban sandwich on a plate with a pickle and potato chips.

Big Batch Oven Method

Have a group to feed? Follow this alternate oven method for cooking up a sheet pan full of sandwiches all at once. You should be able to fit about six sandwiches on a large rimmed baking sheet, depending on the size of your bread.

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.

A Cuban sandwich sliced in half and stacked on a cutting board.

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Cuban Sandwich (Cubano)

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This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.
Course Main Course, Sandwiches
Cuisine Cuban
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 689kcal

Equipment

Ingredients

  • ¼ cup yellow mustard
  • ¼ cup mayonnaise
  • 8 slices sliced Italian or French bread
  • 4 tablespoons butter softened
  • 8 slices Southwestern Pork Tenderloin (about 12 ounces)
  • 4 slices deli ham black forest, honey, smoked or your favorite variety.
  • 16 to 20 dill pickle chips 4 to 5 per sandwich
  • 8 slices Swiss cheese

Instructions

  • Combine mustard and mayonnaise in a small bowl and set aside.
  • Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice of bread with about 1 tablespoon of the mustard/mayo mixture. Layer with 2 slices of roast pork, 1 slice of ham, 4 to 5 pickles, and 2 slices of cheese (offset to fit). Place the other slice of bread on top with butter side facing out so that it will make contact with the panini press. Repeat with remaining bread, butter, and filling ingredients.
  • Heat up your panini press according to the manufacturer directions. Working in batches, press the sandwiches until well toasted and the cheese has melted, about 5 to 6 minutes. Transfer to a cutting board and cut in half on the diagonal.
  • To keep the sandwiches warm, place them on a foil lined baking sheet and transfer to a 200 degree F oven while you make the other sandwiches, adding each to the oven after they cook.

Notes

The Southwestern Pork Tenderloin can be made the same day or a day or two in advance. Just cover and refrigerate until ready to use. Cook Time and Total Time assume the pork has been roasted in advance.

Alternate Stove Top Directions

Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwiches until nicely browned and heated through.

Big Batch Oven Method

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.

Nutrition

Serving: 1sandwich | Calories: 689kcal | Carbohydrates: 32g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1570mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 4mg

The post Cuban Sandwich (Cubano) appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Korean Ground Beef Bowls

Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!

Bowls filled with rice, ground beef, and vegetables shot from over the top.

Big flavor, quick cooking, and DELICIOUS! This is another one for you to add to your collection of no sweat, I don’t feel like cooking tonight recipes.

These Korean Beef Bowls are an inexpensive and easy way to satisfy your craving for the flavors for beef bulgogi at home. The sauce has the same sweet and savory flavors but using ground beef instead of steak eliminates the need to marinate and speeds up the cooking time. This meal can be on your table in about 30 minutes from start to finish!

Korean beef o top of rice with vegetables in a white bowl.

If you’ve never had Korean beef, you are in for a treat! It has the most irresistible flavor profile of soy, sesame, garlic, and ginger sweetened with brown sugar.

To up the nutritional value and make it a complete meal, I like to serve this Korean beef over rice with a sheet pan full of vibrant roasted veggies.

Ingredients in Korean Ground Beef

All the ingredients needed to make Korean Ground Beef with text overlay.
  • Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.
  • You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.
  • You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.
  • Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. It has gained in popularity and can be found in the Asian section of most major grocery stores. If you opt to keep the beef mild, serve this sauce on the side so the spice lovers can add a little heat to their serving.
Korean Ground Beef topped with Go Chu Jang sauce in a white bowl with vegetables.

The Roasted Veggies and Rice

The beef cooks so quickly that you want to get your veggies and rice started first. Cook your rice according to the package directions either on the stove or in a rice cooker and then get your veggies in the oven.

I like to use broccoli florets, onion, and red bell pepper but anything goes here. Use a combination of vegetables that you love. Be sure to chop them in equal sizes for even roasting. Mushrooms, zucchini, asparagus, green beans and cauliflower would also work well.

Broccoli, onion and red bell pepper on a baking sheet.
  • Spread the veggies out on to a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees F for 20 to 25 minutes, stirring half way through the cooking time.

Small pieces of onion have a tendency to burn if roasted the length of time needed for the other veggies to get tender. To avoid this, cut the onion into about 6 or 8 chunks and keep the chunks intact when you transfer them to the baking sheet. They will naturally separate as they roast and break apart when you stir the veggies part way through the cooking time.

While the vegetables are roasting, start the Korean Ground Beef.

How to Make Korean Ground Beef

A sauce is poured into a skillet with cooked ground beef.
  • Whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Cook the ground beef in a little canola or vegetable oil over medium heat, stirring to break up the meat, until browned and crumbled. Drain off the excess grease, return the skillet to the heat, and season with salt and black pepper.
  • Stir in the soy sauce mixture and cook, stirring occasionally for a couple of minutes to allow the beef to absorb some of the flavorful sauce.
A fork lifts a bite of ground beef from a bowl.

Garnish the beef with sesame seeds and green onion and serve it over the cooked rice with the roasted veggies.

More Easy Ground Beef Recipes

Bowls filled with rice, ground beef, and vegetables shot from over the top.

Print

Korean Ground Beef Bowls

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Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!
Course Main Course
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 511kcal

Ingredients

For the Korean Ground Beef

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated ginger root
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red-pepper or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound 90% lean ground beef
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 2 green onions thinly sliced
  • ¼ teaspoon sesame seeds
  • Go-Chu-Jang Sauce optional topping

For the Rice and Veggies

  • 3 cups water
  • 1 ½ cups long grain white rice like Jasmine or Basmati
  • 1 head broccoli or 2 crowns cut into florets
  • 2 red bell peppers cored and cut into large 2- to 3-inch pieces
  • 1 sweet yellow onion cut into about 6 chunks
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cook the rice according to package directions.
  • Meanwhile, transfer the veggies to a large rimmed baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper, to taste. Transfer the baking sheet to the preheated oven and roast for 20 to 25 minutes, or until browned and fork tender, tossing with a spatula half way through the cooking time.
  • While the veggies are roasting, whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Heat vegetable oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the ground beef and cook, stirring to break up the meat, until browned and crumbled Drain off excess grease, return the skillet to the heat, and season with ½ teaspoon salt and black pepper, to taste.
  • Stir in the soy sauce mixture and cook, stirring occasionally for 2 to 3 minutes, to allow the beef to absorb some of the flavorful sauce. Remove from the heat and garnish with green onion and sesame seeds.
  • Serve beef over cooked rice with the roasted veggies. For a deliciously spicy kick, top the bowls with Go-Chu-Jang , if desired.

Notes

Nutrition information was calculated for 1/4 of the Korean beef with 1/4 of the veggies and 1/2 cup of cooked rice.

Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.

You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.

You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.

Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. You can keep the beef mild and those who like things spicy can add a drizzle of gochujang. It has gained in popularity and can be found in the Asian section of most major grocery stores.

 

Nutrition

Serving: 1bowl | Calories: 511kcal | Carbohydrates: 41g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 972mg | Potassium: 1132mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2907IU | Vitamin C: 217mg | Calcium: 130mg | Iron: 5mg

Adapted from Damn Delicious

The post Korean Ground Beef Bowls appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen