As a Tampa native this is a fantastic substitute for the real deal. Publix was founded in FL and thats where i always get my cuban bread. Tampa Cubans also have salami, however i like them both ways. I use the brick method because i dont have a press.
I love that TH-cam served me up this episode! Amy, I'm with you, though I have never been to a 7-11 in FLA that serves Cubans! I fell in love with these sandwiches when the movie Chef dropped about 10-years ago. Turns out we had a Cuban sandwich shop in SoCal where we were living at the time and we immediately became addicted. Sadly, they closed 1-2 years after the pandemic. Nice episode and a good blast from the past.
I love the cuban sandwich get one myself when I get to Florida and they have a public in Waynesville nc so my sister made cuban sandwich when I went to her house. I so wish we had a public in Tucson az your right its all about the bread and I can't find it in Tucson
Great video Neal and Amy! But, I'm at a loss. My wife will be home late, told me fend for myself. I picked up a couple subs for dinner and lunch tomorrow. Philly and an Italian. But now I want a Cuban. Great video guys.
Thank you for the Shoutout Brotha, if you could see the smile on my face. Super stoked you were able to do this cook. 💜 the regional series idea, i know theres gonna be a lot of killer cooks to come. Glad Amy liked it, that Cubano looks 🔥🔥😋👌! My sincerest gratitude Neal 👊🏼😎🤙🏼 Thank you Sir
Just came across this video. We love a good Cuban sandwich. My father in law grew up in Ybor City, two blocks from the Columbia Restaurant. If you want an authentic Cuban sandwich, that's the place to get one.
A decent effort. I'm from Tampa, home of the Cuban. You can always tell a good Cuban by the weight. The shops in Tampa use a sandwich press and to get proper pressure they wrap a brick in aluminum foil and stick it on top of the press.. My personal preference is all the way pressed which simply means after it's pressed they put lettuce and tomato on it. The good Cuban places have a mixture of mayo and mustard which they apply liberally. 7 11 is not a good choice for a good sandwich though. The local Publix sells bread from El Segunda bakery. They make the best Cuban bread.
Hey that does sound good...I kinda have one available...we have a good fish taco video Available...Plus if you liked this video....you should check out my Ruban Cuban....it was a huge hit....many many loved it...
@@TheFlatTopKing Rubens and Cubans are 2 of my favorite sandwiches. Sounds good. I'll check it out. Another thing that some of the really good Mexican spots here in SoCal have are molcajetes. They're a volcanic cajete used for grinding spices and such come served sizzling hot with grilled meats, grilled seafood, cactus, salsa, etc all served in it sizzling hot cajete. They are so damn good
This is a great alternative to a Miami Cuban sandwich. I am a Cuban-American (amongst other things) and grew up in Miami. I am currently in SC and buy my Cuban bread from Publix. While not authentic it is a good replacement. Most Cuban sandwiches do not use mayonnaise, however. Cuban sandwiches are my favorite sandwich.
You my friend are the tops! Love what you do... from an USAF Vet, I salute you! My wife also loves Cubans so when I told her about your vid she decided that I should them make this weekend. From middle TN to you with love ! They turned out awesome! A little adjustments, but hey, that's what chef do! Thanks for your continued vids and showing what is possible! Love ya bro!
Looks great. Best Cuban Sammich I ever had was a little hole in the wall place called Mr. Cubanos in Cape Canaveral, FL. It's no longer open, so my VERY close second is Columbia's in Orlando (Celebration) FL! Very tasty. I am willing to try this by roasting the pork on in those same marinades on my Traeger then finishing the whole thing off on the Flat Rock. Thanks for the inspiration and the great content!
I can’t wait to try this. My wife loves her Cuban sandwiches. We live in North Florida and every time we go to see the kids in Tampa we get Cubans. That’s a long way to go for a sandwich, so I’m gonna get some of this. Love your channel. Thanks for all the great ideas and instruction. Also, thank you for your service.
This was a good video, just got out of bed... I'm moving slow. Now because it's 7 below zero, you made me dig from your answer to me about the shirt it was 5 MONTHS AGO!! thought Mabye I pisses you off with that shirt thing. I had to figure out how to go back and see what I even said to you. Anyway keep up the good work Neil, also it was good to see you let your wife get in on the video. Take care my friend FRANK FROM MONTANA....
That is a good looking Cubano!!! I would imagine in FL that the better Cubano sammiches are in the Miami area, not at a 7-11!!! Lol I live in FL and have had some quality ones at local restaurants in the Ft. Walton and Destin areas!!! Good cook I will definitely have to try this one!!!
Cuban sandwich is my favorite as well. I make them often but have never cooked the pork on my blackstone, I'll deffenitly be doing that next time. Great video !
Nice one. With my wife being from Tampa, we certainly enjoy a good Cuban sandwich. Me being from Cajunland, my all-time favorite is a Shrimp & Oyster PoBoy. Enjoyed the video.
Enjoy your videos and your various cooks that you've done!.. I picked up a Blackstone a couple of months ago and I am hooked on flat top griddle cooking. stay safe!
Some of the best Cubano's come out of Miami. Yours is most definitely legit! In Florida I think most all grocery stores sell Cuban bread . New here but I love the channel!
Did this one tonight using your video as a guide. Only thing I did different was to smoke the pork tenderloin on the Cuisinart grate and dome before throwing it down on the griddle. Wife and I enjoyed it very much and have enough leftover for lunch tomorrow! Thanks again for your videos!
I'm with your wife! The Cuban is my favorite sandwich!! Unfortunately, we don't have Publix up here in WI, so I'm gonna have to do something about the bread. Thanks for all your videos! You rock!!
Yep, I've been making those for my family on Sunday. I buy the bread at Publix, but since some of my 5 kids are younger and don't appreciate crusty bread, I would cut a 3/4 " slice of bread out of the middle of the loaf and make another half length sandwich out of that (we called 'em softies). I had so many departures from a traditional Cuban sandwich but 4 things stayed the same: The bread, Roasted pork, Ham and swiss cheese.
I'm from TN as well, but grew up in South Florida so I have had my share of Cuban sandwiches. You nailed it in my opinion. Pretty sure none of my TN relatives have ever ate a Cuban sandwich. Ha Ha. I like spicy mustard too, but the only time I eat yellow mustard is on a Cuban along with the mayo mixture. The press is key. On a side note to your wife, when we go fishing offshore at 6 am I stop off at the 7-11 and get me a Cuban sandwich. They ain't bad. Of course we are on survival mode and eat it cold out of the cooler. Can't wait to try this on my Blackstone. Great job!
@@TheFlatTopKing I have a cabinet full of Badia & Sazon products! If you see Tajín seasoning, give it a try. It's a chili lime blend, and it's awesome!
Hey Neal, I'm from Ybor City, Fl. from Spanish/Sicilian decent. I used to be in awe of the sandwich maker as I watched him make the Cuban through the window. I was again awed by your version of this staple in my family and culture. Just a hint of history, although yours is traditional. The Italians in my hometown used to have the maker throw on thin sliced Hard Salami. Also, try Butter Pickles. Adds a touch more flavor. Love the videos..I'm a fan. Many Blessings.
Hey bother first of all, HELL yeah to the ideas. To me the i love the additions to all foods. That to me is how we create eat and grow. Second that commendation sounds like a home run. Love the pickeles.
I have been watching your channel for about three weeks now. I'm really feeling I should get a flat top. That sandwich had my mouth watering, and I have never had a Cuban.
Funny you say that Kenny. I was on the fence on getting a flat top after watching a ton of his videos I got one. Arrives today and can not wait to try the Cuban sandwich myself.
Looks awesome. Great job. Just got my 36” Blackstone last week and learning a ton from your channel. I’m a new subscriber and look forward to more content. Cheers 🍻
The fried tenderloin with pickles is a midwest thing, Iowa has it at every restaurant. Had my 1st Cuban a few days ago, it is a phenomenal sandwich! Yours looks amazing!
Hey it’s Captain Campsite here from Ohio . I like what’s called a Roman Burger. It’s basically 2 Smashed burgers with grilled Salami lettuce onion & White American cheese with Mayo . Try it you’ll love them .Oh it’s on a Hogie Roll !
@@TheFlatTopKing well if you ever make it to the West Coast (Best Coast) hit me up for a tour of Vancouver. 2 hrs north of Seattle. It’s a beautiful place with amazing views and so much to do….and eat 😎🍻
Hi here Tom and I'm originally from Czech republic. It's heart of Europe called.there is one dish which is so popular. It's breaded fry cheese with potato chips,but I heard they somewhere making also burger from this fry cheese. Name of cheese is eidam which is hard to find here but mby you can find some nice resolution 😉. BTW I love your recipes. Just got home depot brand ne tgrill griddle and I'm absolutely in love .I really appreciate your help to learn how to use and make delicious dishes. Thank you and wish you the best...
Sausage and peppers, hot pastrami, fried pork chop sandwich, meatloaf sandwich, fried bologna sandwich, country fried steak and gravy sandwich ( biscuit)
I haven’t had a good Cuban since I left Georgia, I know I can drive into Houston and get an authentic sandwich around Gessner of Fondren, but now that I bought a 36 inch LoCo, this is on my short list to try. Thanks for the video! 👏🏾
@@TheFlatTopKing I’m new to this griddle life, it keeps the temperature in range, but I’m still learning of course, so watching the hot zones have been my main priority.
@@grandrapidsboy do you find you have them even with the technology it has. What temperature does it change from zone to zone. Like 400 one place and 340 the second place kinda thing
Wisconsin / German regional favorite - aside from booyah which is a stew, I guess maybe pork ribs, saur kraut and potatoe pancakes. Or anything with brats. :)
I grew up all over California and My favorite sandwich is a thin sliced steak sandwich with avocado and tomato if it is in season (west coast Haas avo) and cilantro. I use a ciabatta roll or French roll and usually take some of the bread out of the roll before loading it up. Toast that bread and add some mayo and away you go
Awesome Cuban sandwich! Great crunch on that bread. Amy’s getting more comfortable on the other side of the camera! :-) Buffalo is well known for Beef on Weck ( roast beef on a Kimmelweck roll,) with au jous and horseradish. Nicely done Neal! Cheers brother!
I've never had a Cuban sandwich, but now I gotta try one! I live in central PA in Happy Valley 🦁with the City of Brotherly Love to the right and the Steel City to the left so the only signature sandwiches I know are the Philly Cheesesteak and the Pittsburgher!
Surrounded by folklore, there’s a story for anyone as to its origins, but the one I like best is that it was developed in the 1930’S as an “all-in-one” sandwich for the steel workers’ lunchbox! I’ve never had one, so I don’t know how it tastes, but it is a popular sandwich in these parts, especially with the hockey crowd. Anyway, from my understanding, it was made popular by the Primanti Brothers Restaurant as the “Primanti Sandwich” or the “Pittsburgh Sandwich” that I attached the name “The Pittsburgher”. It is composed of a spiced beef patty or any variety of sliced meats (pastrami, corned beef, etc.) topped with a slice or two of provolone cheese, a handful of thick-cut French fries, and a pile of vinegar-based coleslaw, skillfully stacked between two slices of soft Italian white bread, toasted of course. Personally, I’m happy with a plain ol’ cheeseburger. …with onion, lettuce and tomato. … and bacon! … with mayo on a big Kaiser bun! Ya know, just a plain ol’ burger. … and some poutine on the side! 😋
Good cooking on that Cuban Sandwich. Suggestion try and make Gorditas on the flat top griddle. You can make them traditional or shallow oil fried or oil pan fried your choice. Griddle what ever you like as a stuffing maybe Beef Fajitas, Chicken Fajitas, Milanesa, Chorizo and Egg etc. Can’t forget a freshly made salsa to top it off. Diced lettuce and tomato and Mexican cream. 🙏🥙👍
Man, I have a Royal Gourmet flat top grill, and it works pretty good for what I do with it. But I'm loving the way the Camp Chef works. Thinking about making a new investment.
If interested I just signed on with pitboss and there new ultimate griddle line. videos should be available late next week. Personally its incredible and I will let the videos show the argument. Just to throw another option out there.
New subscriber from West TN and recent 22in Blackstone owner. Love your channel and love a good Cubano - great video. Curious if you'd ever consider putting a hat on it with a little steam briefly at the end or would it take too much crunch out?
Thanks, good question. Not sure I know ;) I guess skillet turns griddle into the sandwich press. Still learning and getting educated from your channel!
@@rpdub yes. Use anything heavy for the press affect. Heck make two and do your method and mine and let me know. Whats the worst thing that will happen you find out a secret to kill all the past thoughts on a pressed cuban. If so i wish i was that lucky. Let me know.
Ya know, I think that this channel was called the Flat Top Queen and the Mrs. was in front of the camera! 😉😃👍😎 So I live in NW Wisconsin, 3hrs from Minneapolis, MN and 6hrs from Milwaukee. Minneapolis his the home of the Juicy Lucy. A cheese stuffed burger. Now, in Wisconsin, I'd say there are 3 different sandwiches. The cheese curd burger, The Brat and some in the southern part of the state might say the Olive burger. Olive burger is just that, burger covered in green olives and cheese. Curd burger, covered in breaded deep beer battered fried cheese curds. Some use deep fried mozzarella sticks and marinara. And then the Brat aka Bratwurst. Kraut,onions mustard for most. Johnsonville makes a Bratwurst patty in different varieties. There was a bar that did a brat and burger double cheese burger. And to give you another awesome suggestion, Hawaiian SPAM burger with pineapple! If your are interested in the brat patties, you should be able to find them at Walmart. You might be able to find Wisconsin cheese curds in their specialty cheese section. If you stike out on both, let me know. I know a guy! 👍😉😃😎🧀
Incredibly gracious for the time and suggestions. That spam burger has me going down memory lane. In the Navy the people above me where mostly Pilipino and would make fried rice with spam and I loved it.
This is so new to me. Its like blaspheme lol. I Just got my flat top this week and am used to smoking pork butts to around 200 plus for pulled pork. I cant wait to try this.
Love me a cuban sammy. In addition to the 600 I also have a 16x24 CC griddle for my outdoor stove, it's smooth on one side, ribbed on the other. While not necessary, the ribbed side adds some additional texture to the bread with the crispy grooves. As you mentioned, I've used the foil wrapped brick as a press for years, works great, though a cast iron press has the advantage it can be preheated for extra crust crunch. Another good one, 15k not far away.
Thanks Bob. Thinking about a blackened burger with sautéed crawfish in butter just a touch of seasoning with a remoulade sauce lettuce tomato pickle on a brioche bun. Thoughts
@@TheFlatTopKing sounds like an interesting experiment. You might hit a home run the first time, or you may learn to tweak it slightly to get the result you're looking for.
I made one this weekend - a tad different, man was it good. Bought a loaf of ciabatta bread. use mustard, a layer of swiss cheese, fresh sliced turkey, turkey ham (instead of regular ham), more swiss cheese, pickle chips - put some butter down, use a press or whatever to flatten the bread as it warms up on the griddle (or pan).. better than I thought it would be lol... Edit - cook turkey ham separately at first, then make entire sandwich before putting on the griddle
Hi I'm from Springfield IL and here we have a food everyone loves hermits called a horseshoe toasted toast and burger or chicken and then fries and the grand finally white cheese sauce u guys got to try it out its amazing
From the Des Moines, Iowa area. Tenderloins are common through the state. Hand pounded and battered with many different recipes. Just about every menu has a tenderloin on it and there’s a state wide competition for the top tenderloins across the state. The iowa state fair also has some great ones. Fun fact: Iowa’s pig population outnumbers people. Ha ha. In my humble opinion, you won’t find better, or more fresh pork in the US.
So true. Even Hardees used to have a Pork T sandwich! Although most of Iowa actually uses pork loin instead of tenderloin. And they pound them out gigantic.
Nice effort for first timer. A few hints and tips Take some of the bread out of the loaf of Cuban from Publix. That is no where near the soft pillowy sweet pan Cubano bread. That is French bread Unless your Cuban is super thin and have a hot press. Microwave the sandwich just enough to start melting the cheese. I guarantee that was a cold center Cubano and the cheese melt is a must. Also no mayo. Thin pickles burger pickles like mt olive. Not white pickles like vlassic. My olive has no high fructose corn syrup. The pork is best from a shredded pork shoulder but a grilled marinated tenderloin will work just fine. Key is to slice very thin. For the ham try ham off the bone from the deli and grill it prior to putting on the sandwich in some butter to keep it moist. Nice effort thin to win is the way to go. And you have to get the real Cuban or Puerto Rican soft sweet bread that is made with lard. Game changer. Good luck.
Funny, I bought a panini press years ago just to make Cubanos. These look excellent. How about an upper midwest- Pennsylvania Dutch scrapple sandwich? Not for eveyone, sure, but righteous all the same. Then again, I Love some liver & onion anything!
@@TheFlatTopKing Well , it is the supposed "scrap" parts of the pig ( but then again, so is boudain). Many meat and some veg ingredients, but also has corn meal for the binder, flavor and texture. Perfect on a flat top! It is a diner darling in many parts of the upper Midwest, Ohio and Pennsylvania in particular. Even in the mid-atlantic area like N Carolina, even though it's pretty different and I think they call it Livermush or something close, if I remember correctly.
Looks great! I've been wanting to make a Cubano. If I could find good bread for that, I would make one. My options are Walmart and Kroger. Neither have much selection for such. I'll just have to settle, I guess.
A good option i know Kroger has is a French Baguettes. Its long and crusty on the outside while soft in the middle. Cheat a little and try to get a fat one.
Cuban sandwiches are my favorite. I'm new to griddle cooking & hadn't thought of making a Cuban. Thanks for idea. Next time you're in Tampa or south FL. get yourselves a real Cuban sandwich not 7 eleven one.
One of my all time favorite dishes from a restaurant was crab cake Benedict with fried potatoes. OOOOOHHHHH I miss that dish. We had talked about if I make carb cakes I want to make it a breakfast dish. Tell me your crab cakes secret recipe.
Now that's a good lookin' sammich. From what I know. the Sloppy Joe, also known as the barbecue burger or slush burger is the sammich of North Dakota. I'd like to see your take on that.
@@TheFlatTopKing No it is just a Spanish ham that can be very good also can be very expensive. Many different levels but it is great. Good luck and thanks again.
Los cubanos asan un pernil de puerco en el horno ,bien sazonado y después lasquen la carne y como es una pieza grande salen las lascas más finas y enteras y no da tanto volumen ,pero de todas maneras las union de esas carnes con el queso es muy sabrosa ,se ve exquisito 😊
See, I was getting all skeptical when you got ready to throw that dripping wet pork on the grill. So many chefs and other channels scream about drying the meat off or else it won't get that nice brown crust. Then, I saw you flip it. BOOM, boss browning. Subbed homie.
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![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
My absolutely favourite sandwich!
As a Tampa native this is a fantastic substitute for the real deal. Publix was founded in FL and thats where i always get my cuban bread. Tampa Cubans also have salami, however i like them both ways. I use the brick method because i dont have a press.
I love that TH-cam served me up this episode! Amy, I'm with you, though I have never been to a 7-11 in FLA that serves Cubans! I fell in love with these sandwiches when the movie Chef dropped about 10-years ago. Turns out we had a Cuban sandwich shop in SoCal where we were living at the time and we immediately became addicted. Sadly, they closed 1-2 years after the pandemic. Nice episode and a good blast from the past.
I'm in East Tennessee myself and I'm originally from FL and yes I loved the Cuban sandwiches from 7 11 they were so good
I love the cuban sandwich get one myself when I get to Florida and they have a public in Waynesville nc so my sister made cuban sandwich when I went to her house. I so wish we had a public in Tucson az your right its all about the bread and I can't find it in Tucson
Great video Neal and Amy! But, I'm at a loss. My wife will be home late, told me fend for myself. I picked up a couple subs for dinner and lunch tomorrow. Philly and an Italian. But now I want a Cuban. Great video guys.
hahhahahaa good thing is you can always have another...
Thank you for the Shoutout Brotha, if you could see the smile on my face. Super stoked you were able to do this cook. 💜 the regional series idea, i know theres gonna be a lot of killer cooks to come. Glad Amy liked it, that Cubano looks 🔥🔥😋👌! My sincerest gratitude Neal 👊🏼😎🤙🏼 Thank you Sir
No problem Mike. I had wanted to do one and once I found that bread it was game on.
Thank you for putting that cast iron pan on the sandwich it gave me an idea for a smash burger smasher and a good looking cuban.
Sounds great!
Just came across this video. We love a good Cuban sandwich. My father in law grew up in Ybor City, two blocks from the Columbia Restaurant. If you want an authentic Cuban sandwich, that's the place to get one.
WOW....thanks...I will
A decent effort. I'm from Tampa, home of the Cuban. You can always tell a good Cuban by the weight. The shops in Tampa use a sandwich press and to get proper pressure they wrap a brick in aluminum foil and stick it on top of the press.. My personal preference is all the way pressed which simply means after it's pressed they put lettuce and tomato on it. The good Cuban places have a mixture of mayo and mustard which they apply liberally. 7 11 is not a good choice for a good sandwich though. The local Publix sells bread from El Segunda bakery. They make the best Cuban bread.
As far as regional favorites, i vote for a great SoCal grilled fish tacos... Man that cuban looked fantastic. Great job
Hey that does sound good...I kinda have one available...we have a good fish taco video Available...Plus if you liked this video....you should check out my Ruban Cuban....it was a huge hit....many many loved it...
@@TheFlatTopKing Rubens and Cubans are 2 of my favorite sandwiches. Sounds good. I'll check it out. Another thing that some of the really good Mexican spots here in SoCal have are molcajetes. They're a volcanic cajete used for grinding spices and such come served sizzling hot with grilled meats, grilled seafood, cactus, salsa, etc all served in it sizzling hot cajete. They are so damn good
@@CAyellowtail Yeah absolutely....a few around here have that and completely agree....dang good
This is a great alternative to a Miami Cuban sandwich. I am a Cuban-American (amongst other things) and grew up in Miami. I am currently in SC and buy my Cuban bread from Publix. While not authentic it is a good replacement. Most Cuban sandwiches do not use mayonnaise, however. Cuban sandwiches are my favorite sandwich.
You my friend are the tops! Love what you do... from an USAF Vet, I salute you! My wife also loves Cubans so when I told her about your vid she decided that I should them make this weekend. From middle TN to you with love ! They turned out awesome! A little adjustments, but hey, that's what chef do! Thanks for your continued vids and showing what is possible! Love ya bro!
What a great comment....I really appreciate that...thanks and Thank You for your service
Awesome sandwich, thanks 👍❤️👍❤️👍
Thank you so much 👍
Looks great. Best Cuban Sammich I ever had was a little hole in the wall place called Mr. Cubanos in Cape Canaveral, FL. It's no longer open, so my VERY close second is Columbia's in Orlando (Celebration) FL! Very tasty. I am willing to try this by roasting the pork on in those same marinades on my Traeger then finishing the whole thing off on the Flat Rock. Thanks for the inspiration and the great content!
If given the choice between a 7-11 Cuban or 7-11 Sushi, I’ll take the Cuban every time… Great video guys!
LOL. Got a point.
I can’t wait to try this. My wife loves her Cuban sandwiches. We live in North Florida and every time we go to see the kids in Tampa we get Cubans. That’s a long way to go for a sandwich, so I’m gonna get some of this. Love your channel. Thanks for all the great ideas and instruction. Also, thank you for your service.
Sounds great! Much appreciated Roy
Have to try this, looks like true winner!! really like the regional idea, especially here in MO with beef, pork and chicken grillin most everywhere.
If your in Tampa your wife would love the Cubans at Brocato's at 5021 East Columbus Dr, Tampa, Fl. Best Cuban I ever had in my life
Ill keep that in mind
Love making Cuban Sandwiches on my flat top.
This was a good video, just got out of bed... I'm moving slow. Now because it's 7 below zero, you made me dig from your answer to me about the shirt it was 5 MONTHS AGO!! thought Mabye I pisses you off with that shirt thing. I had to figure out how to go back and see what I even said to you. Anyway keep up the good work Neil, also it was good to see you let your wife get in on the video. Take care my friend FRANK FROM MONTANA....
Hahaha.
That is a good looking Cubano!!! I would imagine in FL that the better Cubano sammiches are in the Miami area, not at a 7-11!!! Lol I live in FL and have had some quality ones at local restaurants in the Ft. Walton and Destin areas!!! Good cook I will definitely have to try this one!!!
Thanks Mike. She loved it.
It was good to hear someone still mention East Tennessee. There was a time you knew where someone was from, East, Middle, or West Tennessee.
RIght
Cuban sandwich is my favorite as well. I make them often but have never cooked the pork on my blackstone, I'll deffenitly be doing that next time. Great video !
If u have them often and try that method im curious to see how u like it. Keep me posted
Nice one. With my wife being from Tampa, we certainly enjoy a good Cuban sandwich. Me being from Cajunland, my all-time favorite is a Shrimp & Oyster PoBoy. Enjoyed the video.
Good stuff! Im more of a po boy myself.
Enjoy your videos and your various cooks that you've done!.. I picked up a Blackstone a couple of months ago and I am hooked on flat top griddle cooking. stay safe!
Awesome to hear. Thanks
Delicious Cuban sandwich
Thank you
Some of the best Cubano's come out of Miami. Yours is most definitely legit! In Florida I think most all grocery stores sell Cuban bread . New here but I love the channel!
Awesome to hear. Thanks buddy.
The place where cubans were invented was Tampa, Florida. The best cubans ever and will always be as Miami can be second as usual.
@@daleknoel The only difference is that they add salami in Tampa. However I love them both!
Really liking the show cooking with heart and a smile 😁 appreciate y'all
Thanks Jimmie
Did this one tonight using your video as a guide. Only thing I did different was to smoke the pork tenderloin on the Cuisinart grate and dome before throwing it down on the griddle. Wife and I enjoyed it very much and have enough leftover for lunch tomorrow! Thanks again for your videos!
How was the smoke method on the tenderloin.
@@TheFlatTopKing it worked well. I left the pork on the smoke until internal temp reached around 100. Definitely added some smokiness flavor.
Looks great!
Ty Earl. She loved it
I'm with your wife! The Cuban is my favorite sandwich!! Unfortunately, we don't have Publix up here in WI, so I'm gonna have to do something about the bread. Thanks for all your videos! You rock!!
Hey thanks bud....
Yep, I've been making those for my family on Sunday. I buy the bread at Publix, but since some of my 5 kids are younger and don't appreciate crusty bread, I would cut a 3/4 " slice of bread out of the middle of the loaf and make another half length sandwich out of that (we called 'em softies). I had so many departures from a traditional Cuban sandwich but 4 things stayed the same: The bread, Roasted pork, Ham and swiss cheese.
You guys are great together! Really love your content and recipes!
Well thanks Patrick...appreciate the support
I'm from TN as well, but grew up in South Florida so I have had my share of Cuban sandwiches. You nailed it in my opinion. Pretty sure none of my TN relatives have ever ate a Cuban sandwich. Ha Ha. I like spicy mustard too, but the only time I eat yellow mustard is on a Cuban along with the mayo mixture. The press is key. On a side note to your wife, when we go fishing offshore at 6 am I stop off at the 7-11 and get me a Cuban sandwich. They ain't bad. Of course we are on survival mode and eat it cold out of the cooler. Can't wait to try this on my Blackstone. Great job!
Thanks Doug. Hope all is well
Excellent job on one of my favorites! Love the marinade on the tenderloin, I can smell that cooking in NY!
That the first time using that marinade and it was good. Good enough to use on other cuts of meat. Thanks Matt
@@TheFlatTopKing I have a cabinet full of Badia & Sazon products! If you see Tajín seasoning, give it a try. It's a chili lime blend, and it's awesome!
I live in Indiana and we are known for the deep fried tenderloin sandwich love to see your take on it!
Man that just sounds good...what else is on it
Your choice of toppings and condiments
Hey Neal, I'm from Ybor City, Fl. from Spanish/Sicilian decent. I used to be in awe of the sandwich maker as I watched him make the Cuban through the window. I was again awed by your version of this staple in my family and culture. Just a hint of history, although yours is traditional. The Italians in my hometown used to have the maker throw on thin sliced Hard Salami. Also, try Butter Pickles. Adds a touch more flavor. Love the videos..I'm a fan. Many Blessings.
Hey bother first of all, HELL yeah to the ideas. To me the i love the additions to all foods. That to me is how we create eat and grow. Second that commendation sounds like a home run. Love the pickeles.
Yep. From Tampa myself. Live in Georgia now. I still go to the Tropicana when I go home. The Columbia too.
Five generations of my wife's family have eaten at the Columbia Restaurant. Her father grew up two blocks from the restaurant.
Just subscribed ! Have a griddle insert for my Weber s335. Binge watching your videos ! Been grilling for years, having a griddle life changing LOL
ahhahah Thats awesome...appreciate the support...I also have a Weber Gas insert...I have a few videos about it...
Y'all have the best content! Keep it up!!!
Thanks
I have been watching your channel for about three weeks now. I'm really feeling I should get a flat top. That sandwich had my mouth watering, and I have never had a Cuban.
Thanks Kenny. Thats the idea. Get one and you will never look back
Funny you say that Kenny. I was on the fence on getting a flat top after watching a ton of his videos I got one. Arrives today and can not wait to try the Cuban sandwich myself.
@@bholmes7193 Outside of having to bake, I don't use my stove anymore. It's easier and cleaner to use my flattop.
Thanks for pumping out the content! Great stuff! #VFL
Heck ya, Go VOLS!
Looks awesome. Great job. Just got my 36” Blackstone last week and learning a ton from your channel. I’m a new subscriber and look forward to more content. Cheers 🍻
Awesome! Thank you!
Can't wait to try this recipe
Hope you enjoy it as much as she did.
The fried tenderloin with pickles is a midwest thing, Iowa has it at every restaurant. Had my 1st Cuban a few days ago, it is a phenomenal sandwich! Yours looks amazing!
Thanks for sharing
Good-looking sandwich
Thanks Ernest.
ROFL IN THE CAR on the bigger bite comment!!! Another great job by the FTK!!👏👏👏
😂😎
Hey it’s Captain Campsite here from Ohio . I like what’s called a Roman Burger.
It’s basically 2 Smashed burgers with grilled Salami lettuce onion & White American cheese with Mayo . Try it you’ll love them .Oh it’s on a Hogie Roll !
That sounds great...I did a Reuben Burger .....but that may be up my alley more...thanks
Happy to find your channel. Just bought my first griddle and really enjoy your informative videos. New sub from……🇨🇦
Awesome! Thank you! I have been to Toronto and Just north of Regina just north of Montana.
@@TheFlatTopKing well if you ever make it to the West Coast (Best Coast) hit me up for a tour of Vancouver. 2 hrs north of Seattle. It’s a beautiful place with amazing views and so much to do….and eat 😎🍻
THAT! looks really good 👍
Noted in my to do log ❣️
Thank you guys 💪
Awesome! Thank you!
Hi here Tom and I'm originally from Czech republic. It's heart of Europe called.there is one dish which is so popular. It's breaded fry cheese with potato chips,but I heard they somewhere making also burger from this fry cheese. Name of cheese is eidam which is hard to find here but mby you can find some nice resolution 😉. BTW I love your recipes. Just got home depot brand ne tgrill griddle and I'm absolutely in love .I really appreciate your help to learn how to use and make delicious dishes. Thank you and wish you the best...
Hey I appreciate that...love the overseas love....
Sausage and peppers, hot pastrami, fried pork chop sandwich, meatloaf sandwich, fried bologna sandwich, country fried steak and gravy sandwich ( biscuit)
So basically all the good stuff. Im on board with all of that
Have never had one. Live in Canada Pacific Northwest.
Man that looks good
this is nowhere near the original but good for sure...
I haven’t had a good Cuban since I left Georgia, I know I can drive into Houston and get an authentic sandwich around Gessner of Fondren, but now that I bought a 36 inch LoCo, this is on my short list to try. Thanks for the video! 👏🏾
Sounds great! How do you like the LOCO...
@@TheFlatTopKing I’m new to this griddle life, it keeps the temperature in range, but I’m still learning of course, so watching the hot zones have been my main priority.
@@grandrapidsboy do you find you have them even with the technology it has. What temperature does it change from zone to zone. Like 400 one place and 340 the second place kinda thing
Oklahoma and Sid's onion burger can't be beat
Absolutely
This sandwich looks so good!
Thanks Domingo.
Wisconsin / German regional favorite - aside from booyah which is a stew, I guess maybe pork ribs, saur kraut and potatoe pancakes. Or anything with brats. :)
good choice,.,.
I grew up all over California and My favorite sandwich is a thin sliced steak sandwich with avocado and tomato if it is in season (west coast Haas avo) and cilantro. I use a ciabatta roll or French roll and usually take some of the bread out of the roll before loading it up. Toast that bread and add some mayo and away you go
sounds right down my alley....great sounding sandwich...
Awesome Cuban sandwich! Great crunch on that bread. Amy’s getting more comfortable on the other side of the camera! :-) Buffalo is well known for Beef on Weck ( roast beef on a Kimmelweck roll,) with au jous and horseradish. Nicely done Neal! Cheers brother!
That sounds great. I made kinda something similar when I made the smoked roast beef Sandwiched. I am sure the roll makes the difference.
Yeah definitely, hard roll with kosher salt and caraway seeds on top. Yummy!
New subscriber. Looks good. From and live in Virginia use the same fresh Cuban bread from Publix to make the chop cheese!! 🙌🏾🙌🏾😍😍❤❤
OOOOHHHH great idea...funny you watch that one....literally filming today our St Patricks day special that incorporates this as well
Love your channel man great content I have learned so much. I'm from New Orleans and would like to see your version of a muffaletta sandwich.
I can see that one....I have a friend down that way and I will see what he says..Any tricks you want me to use.
I agree with Buddy and I’m from Louisiana also. Either a muffuletta, roast beef poboy with gravy, or shrimp poboy.
Im all about some po boys. U name it.
Im all about some po boys. You name ill eat it.
I've never had a Cuban sandwich, but now I gotta try one! I live in central PA in Happy Valley 🦁with the City of Brotherly Love to the right and the Steel City to the left so the only signature sandwiches I know are the Philly Cheesesteak and the Pittsburgher!
I am not familiar with the Pittsburgher....give me your version
Surrounded by folklore, there’s a story for anyone as to its origins, but the one I like best is that it was developed in the 1930’S as an “all-in-one” sandwich for the steel workers’ lunchbox! I’ve never had one, so I don’t know how it tastes, but it is a popular sandwich in these parts, especially with the hockey crowd. Anyway, from my understanding, it was made popular by the Primanti Brothers Restaurant as the “Primanti Sandwich” or the “Pittsburgh Sandwich” that I attached the name “The Pittsburgher”. It is composed of a spiced beef patty or any variety of sliced meats (pastrami, corned beef, etc.) topped with a slice or two of provolone cheese, a handful of thick-cut French fries, and a pile of vinegar-based coleslaw, skillfully stacked between two slices of soft Italian white bread, toasted of course. Personally, I’m happy with a plain ol’ cheeseburger. …with onion, lettuce and tomato. … and bacon! … with mayo on a big Kaiser bun! Ya know, just a plain ol’ burger. … and some poutine on the side! 😋
@@curtdunlap6818 awesome thanks bud. Ill look it up for sure
Good cooking on that Cuban Sandwich. Suggestion try and make Gorditas on the flat top griddle. You can make them traditional or shallow oil fried or oil pan fried your choice. Griddle what ever you like as a stuffing maybe Beef Fajitas, Chicken Fajitas, Milanesa, Chorizo and Egg etc.
Can’t forget a freshly made salsa to top it off. Diced lettuce and tomato and Mexican cream. 🙏🥙👍
On the list brother. Ty. Sounds great
Born and raised in Miami. I Love me some Publix Subs!! You're missing the potato stix on the Cubano!
Now thats a twist I haven’t heard of. What are potato stixs. Is that fries
Looks amazing!!! The only thing thats a no no is mayo.. im cuban and the original cuban sandwish is mustard on both sides. You just made me hungry
Yeah...agree...she likes it...im not a fan...hahahaha
Man, I have a Royal Gourmet flat top grill, and it works pretty good for what I do with it. But I'm loving the way the Camp Chef works. Thinking about making a new investment.
If interested I just signed on with pitboss and there new ultimate griddle line. videos should be available late next week. Personally its incredible and I will let the videos show the argument. Just to throw another option out there.
New subscriber from West TN and recent 22in Blackstone owner. Love your channel and love a good Cubano - great video. Curious if you'd ever consider putting a hat on it with a little steam briefly at the end or would it take too much crunch out?
I am ok with it. let's ask this, What would be the point in adding steam.
Thanks, good question. Not sure I know ;) I guess skillet turns griddle into the sandwich press. Still learning and getting educated from your channel!
@@rpdub yes. Use anything heavy for the press affect. Heck make two and do your method and mine and let me know. Whats the worst thing that will happen you find out a secret to kill all the past thoughts on a pressed cuban. If so i wish i was that lucky. Let me know.
Ya know, I think that this channel was called the Flat Top Queen and the Mrs. was in front of the camera! 😉😃👍😎
So I live in NW Wisconsin, 3hrs from Minneapolis, MN and 6hrs from Milwaukee. Minneapolis his the home of the Juicy Lucy. A cheese stuffed burger. Now, in Wisconsin, I'd say there are 3 different sandwiches. The cheese curd burger, The Brat and some in the southern part of the state might say the Olive burger. Olive burger is just that, burger covered in green olives and cheese. Curd burger, covered in breaded deep beer battered fried cheese curds. Some use deep fried mozzarella sticks and marinara. And then the Brat aka Bratwurst. Kraut,onions mustard for most. Johnsonville makes a Bratwurst patty in different varieties. There was a bar that did a brat and burger double cheese burger. And to give you another awesome suggestion, Hawaiian SPAM burger with pineapple!
If your are interested in the brat patties, you should be able to find them at Walmart. You might be able to find Wisconsin cheese curds in their specialty cheese section. If you stike out on both, let me know. I know a guy! 👍😉😃😎🧀
Incredibly gracious for the time and suggestions. That spam burger has me going down memory lane. In the Navy the people above me where mostly Pilipino and would make fried rice with spam and I loved it.
This is so new to me. Its like blaspheme lol. I Just got my flat top this week and am used to smoking pork butts to around 200 plus for pulled pork. I cant wait to try this.
thats a great substitute..honestly probably bettter
Dang I need a life jacket when I watch your videos I almost drowned myself slobbering
Neil Lookin Good !!!!!
Thanks Billy.
Love me a cuban sammy. In addition to the 600 I also have a 16x24 CC griddle for my outdoor stove, it's smooth on one side, ribbed on the other. While not necessary, the ribbed side adds some additional texture to the bread with the crispy grooves. As you mentioned, I've used the foil wrapped brick as a press for years, works great, though a cast iron press has the advantage it can be preheated for extra crust crunch. Another good one, 15k not far away.
Thanks Bob. Thinking about a blackened burger with sautéed crawfish in butter just a touch of seasoning with a remoulade sauce lettuce tomato pickle on a brioche bun. Thoughts
@@TheFlatTopKing sounds like an interesting experiment. You might hit a home run the first time, or you may learn to tweak it slightly to get the result you're looking for.
@@rodderbob one and done bob. 😂
From Atlanta ga, the varsity is the best hot dog. Been a hit spot at least 50 years, probably longer. The chili is the secret.
Grew up just south of there….
I made one this weekend - a tad different, man was it good. Bought a loaf of ciabatta bread. use mustard, a layer of swiss cheese, fresh sliced turkey, turkey ham (instead of regular ham), more swiss cheese, pickle chips - put some butter down, use a press or whatever to flatten the bread as it warms up on the griddle (or pan).. better than I thought it would be lol...
Edit - cook turkey ham separately at first, then make entire sandwich before putting on the griddle
Sounds good...
Looks delicious ! I’d fry that ham up too, lots more flavour !
Yeah great point.
Hi I'm from Springfield IL and here we have a food everyone loves hermits called a horseshoe toasted toast and burger or chicken and then fries and the grand finally white cheese sauce u guys got to try it out its amazing
I will look for an idea...thansk
But I’m glad you tried 😊
From the Des Moines, Iowa area. Tenderloins are common through the state. Hand pounded and battered with many different recipes. Just about every menu has a tenderloin on it and there’s a state wide competition for the top tenderloins across the state. The iowa state fair also has some great ones. Fun fact: Iowa’s pig population outnumbers people. Ha ha. In my humble opinion, you won’t find better, or more fresh pork in the US.
Hey that’s awesome ty.
So true. Even Hardees used to have a Pork T sandwich! Although most of Iowa actually uses pork loin instead of tenderloin. And they pound them out gigantic.
That sandwich looks perfect! 😋
Thanks Brother!
Nice effort for first timer. A few hints and tips
Take some of the bread out of the loaf of Cuban from Publix. That is no where near the soft pillowy sweet pan Cubano bread. That is French bread
Unless your Cuban is super thin and have a hot press. Microwave the sandwich just enough to start melting the cheese. I guarantee that was a cold center Cubano and the cheese melt is a must.
Also no mayo. Thin pickles burger pickles like mt olive. Not white pickles like vlassic. My olive has no high fructose corn syrup. The pork is best from a shredded pork shoulder but a grilled marinated tenderloin will work just fine. Key is to slice very thin. For the ham try ham off the bone from the deli and grill it prior to putting on the sandwich in some butter to keep it moist. Nice effort thin to win is the way to go. And you have to get the real Cuban or Puerto Rican soft sweet bread that is made with lard. Game changer. Good luck.
Funny, I bought a panini press years ago just to make Cubanos. These look excellent. How about an upper midwest- Pennsylvania Dutch scrapple sandwich? Not for eveyone, sure, but righteous all the same. Then again, I Love some liver & onion anything!
Give me some detail. I have heard of scrapple but I havent tasted it..
@@TheFlatTopKing Well , it is the supposed "scrap" parts of the pig ( but then again, so is boudain). Many meat and some veg ingredients, but also has corn meal for the binder, flavor and texture. Perfect on a flat top! It is a diner darling in many parts of the upper Midwest, Ohio and Pennsylvania in particular. Even in the mid-atlantic area like N Carolina, even though it's pretty different and I think they call it Livermush or something close, if I remember correctly.
As a Tampa native FL, I approve this sandwich. I would add salami.
Yeah someone else commented and that sounds amazing.
Yes! Add a Iowa pork tenderloin to the regional menu.
It's up there and Thanks.
Looks great! I've been wanting to make a Cubano. If I could find good bread for that, I would make one. My options are Walmart and Kroger. Neither have much selection for such. I'll just have to settle, I guess.
A good option i know Kroger has is a French Baguettes. Its long and crusty on the outside while soft in the middle. Cheat a little and try to get a fat one.
Now I want one bad
She loved it.
Cuban sandwiches are my favorite. I'm new to griddle cooking & hadn't thought of making a Cuban. Thanks for idea. Next time you're in Tampa or south FL. get yourselves a real Cuban sandwich not 7 eleven one.
Although I completely agree...thats just what my wife like..happy wife happy life..
Regional Favorites to try : Buffalo has the Beef on a Weck. Binghamton has the Speidie.
Dave help me out brother. I have never heard of either of these.
How about a Kentucky hot brown on the griddle? I’d love to see your take on it!
TY
I'm with you on the cheese not touching the mustard. Been like that since I was a kid.
Hey finally. TY. Funny I know.
Being a Marylander, the three signature sandwiches would be pit beef (Not a flat top sandwich ;) ) crab cake, and fried soft blue crab.
One of my all time favorite dishes from a restaurant was crab cake Benedict with fried potatoes. OOOOOHHHHH I miss that dish. We had talked about if I make carb cakes I want to make it a breakfast dish.
Tell me your crab cakes secret recipe.
Love the garlic butter smash burger
That was incredible. Definitely will do again.
BTW crockpot is great for roasting the pork.
Now that's a good lookin' sammich. From what I know. the Sloppy Joe, also known as the barbecue burger or slush burger is the sammich of North Dakota. I'd like to see your take on that.
Great option. Ill look at it
7-11 wish they could make a cubin like this
HHAHAHAAHA
A Polish Boy. Cleveland classic. It’ll fit your channel
can you tell me how you would make it.
Great video. Good job next time try some good Serrano ham in the Cuban. This will make a difference.
Thanks for the tip! Is that the hot version. If so heck ya sounds great
@@TheFlatTopKing No it is just a Spanish ham that can be very good also can be very expensive. Many different levels but it is great. Good luck and thanks again.
Los cubanos asan un pernil de puerco en el horno ,bien sazonado y después lasquen la carne y como es una pieza grande salen las lascas más finas y enteras y no da tanto volumen ,pero de todas maneras las union de esas carnes con el queso es muy sabrosa ,se ve exquisito 😊
Sí... absolutamente correcto... puedo hacerlo mejor... la próxima vez que haga... lo haré más tradicional
See, I was getting all skeptical when you got ready to throw that dripping wet pork on the grill. So many chefs and other channels scream about drying the meat off or else it won't get that nice brown crust. Then, I saw you flip it. BOOM, boss browning. Subbed homie.
Thanks Brad, welcome to the family
@@TheFlatTopKing Thanks man. Now do something with a nice cheese skirt. Let that flat top shine!
dont forget about the philly.. that's another for the play list.
Yes sir.