Cubano (Cuban Sandwich) Food Truck and Street Food Recipes

Cuban Sandwich (Cubano) Food Truck Street Food Recipes
Ingredients
1 loaf Cuban or french or Italian bread
2 tbsp unsalted butter, softened
1 small clove garlic, crushed
yellow mustard
Swiss cheese thinly sliced, about 10 slices
½ pound (227g) shredded pork roast, heated until warmed through
Sliced dill pickles, as needed
Black Forest or smoked ham sliced
If using a panini press set it to medium heat. The skillet or griddle shouldn’t be screaming hot, but it should radiate enough heat to toast the bread slowly. Slice the loaf of bread in half horizontally. Toast the cut side down until the surface is a light golden-brown. This step reduces the sogginess that often occurs after the mustard and pickles are added. While the bread is toasting, stir together the butter and minced garlic to create a schmear. Once the slices of bread have been toasted, spread the garlic butter onto the cut side of one of the bread halves. Then spread the mustard on the cut side of other piece of bread.
Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread.
Grill the Cubano for 5-6 minutes on one side before carefully flipping the sandwich and grilling for another 5-6 minutes on the other side. If you’re using a panini press, grill for 6 minutes total, or until the cheese is melted. When ready the Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted. Remove your sandwich from griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two. Enjoy!
The Cubano is a Miami (and Tampa) street food. The funny thing is the sandwich didn’t originate in Miami or Tampa. It’s actually believed to be a Cuban creation that was brought to Florida by travelers and immigrant workers. The hard-working labourers needed a midday meal to fuel them through their workday, but also one that wasn’t overly fussy and could be toted around with them while they worked. The folks in Key West picked up on the idea and Cubano made its U.S. debut.
Slow Cooker Pulled Pork
Ingredients
4 lb (2.4k) pork shoulder , or butt
2 tbsp oil for searing
1 Tbsp brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper
12 can of coke (not diet)
Your favorite BBQ sauce for serving
Instructions
Trim pork of excess fat and cut into 4 pieces. Combine spices in a small bowl and rub all over the pork. (This can be done the night before). Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.
Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
Coke: The coke adds sweetness and tenderizes the meat (Diet soda won’t produce as great of results). Root beer would make a good substitute. If you don’t want to use soda you can substitute another acid, like ½ cup apple cider vinegar mixed with one cup of apple juice.
Forget The Mess!

[@timliboiron1619]

Cubano..... My favs

[@timliboiron1619]

And yes i can comfirm, the food was fabulous when we went to Miami 😉