Comments on: Do It Yourself Cubanos

By: Lourdes Ramirez

Lourdes Ramirez — Wed, 02 Dec 2009 21:22:13 +0000

As a Cuban American I give you a two thumbs up on your recipe and photos. After living in South Florida for 42 years and eating them at hundreds different restaurants, I know find myself living in CT and without access to my local Cuban eating joint. However, this weekend we will be roasting some pork and making Cuban Sandwiches. Thank you for your recipe. I am on my way to get the Oster press I saw on line at cubanfoodmarket.com which is great for pressing the Cuban Sandwich.

By: Cyndi

Cyndi — Sun, 11 Oct 2009 19:01:38 +0000

I just spent a week in Miami.. Im in love!!The best sandwich in the world!!! Im going to make the bread and am roasting the pork…yummy !!!Love the pics

By: QL7

QL7 — Tue, 04 Aug 2009 00:21:03 +0000

I WILL be making these! I live in a part of the US where Cuban sandwiches are not readily available to buy. Thanks for posting. GREAT pictures.

By: Paul Y

Paul Y — Mon, 06 Jul 2009 23:46:33 +0000

I’ve had this bookmarked for the better part of two years, as I always use some of my leftover barbecue pork (I pull out the smoker a few times a year) for Cubanos, as they are pretty much the best sandwich ever. Thanks for posting this.

I’ve got a Cubano on the stove as I write this, of course.

By: hungryFella78

hungryFella78 — Fri, 03 Apr 2009 16:08:23 +0000

I tried this recipe and the outcome was very very good. I have zero idea about cooking but this was really simple to make. Can’t wait to do it all over again.

By: Homemade Cubanos: the Single Best Reason to Hold Onto that Foreman Grill « Capital Spice

Thu, 26 Mar 2009 12:04:00 +0000

[...] how do you go about replicating this culinary delight at home? As described by others like Off the Broiler and Taste of Cuba, it’s actually very easy to do. First, prepare a pork tenderloin however [...]

By: jjones

jjones — Fri, 09 Jan 2009 23:53:58 +0000

We moved away from tampa ( where the cuban sandwich originates ) about a year ago… I miss cuban sandwiches and cuban bread the most…We tried to bring some cuban bread back from tampa, unfortunately, it doesn’t keep well. It’s just not a “real” cuban sandwich without the bread….

By: Half-Guilt Turkey Cubano « Off The Broiler

Half-Guilt Turkey Cubano « Off The Broiler — Mon, 01 Dec 2008 18:39:48 +0000

[...] legit Sandwich Cubano has to be made with roast pork — but if you’ve got leftover Pavochon, you’ve got [...]

By: Alison Hanns

Alison Hanns — Mon, 25 Aug 2008 10:48:29 +0000

Wow! Those pictures made me hungry! My daughter and her friend are going to Cuba for two weeks holiday in September. I have been looking for Cuban recipes to give them a “flavour” of Cuba before they depart. I found a nice recipe for Cuban Mojo Chicken with black beans and rice and a mango avocado salsa. (It sounds pretty filling!). I also thought of making Mojito cocktails and Pina Coladas. Any other ideas would be welcome as long as they are pretty easy to do!

I came upon your website and found a good recipe for Cuban bread which I may try some time, I note you have tostart it the day before. THEN I found your recipe for wonderful Cuban sandwiches. I am going to try and make these – we dont have some ingredients over here in England (like the pineapple/chilli vinaigre) and a Cuban sandwich press but I like your novel idea of the two skillet pans. I will definitely try this at home. Thank you for a brilliant site. Vampyra (UK).

By: vexingvampirah

vexingvampirah — Wed, 18 Jun 2008 01:37:48 +0000

I love cuban sandwiches……….i can eat them all the time…but i dont like mayo, tomatoes ,or lettuce a authencic Cuban is the best…..i make them at home , and i prefer them over a burger…Rock on cuban sandwich they here to stay

By: Ricky Ricardo

Ricky Ricardo — Thu, 28 Feb 2008 23:42:15 +0000

The CUBAN SANDWICH, always my first choice. I luv ‘em.

By: Taste of Cuba

Taste of Cuba — Tue, 12 Jun 2007 21:56:47 +0000

Hands down the best photos I have ever come across of a Cuban sandwich in the making as well as the finished product. Thanks so much for sharing them.

By: NJ Dining: Havana's Cuban Cafe « Off The Broiler

NJ Dining: Havana's Cuban Cafe « Off The Broiler — Tue, 05 Jun 2007 16:16:40 +0000

[...] 886-210I guess I’ve got Cuban sandwiches on the brain this week, but what can I say, I can’t stop eating them — and apparently, some more [...]

By: offthebroiler

offthebroiler — Sun, 03 Jun 2007 18:01:07 +0000

I think you could use a stronger cheese but that’s what we had lying around :)

As to the pans… they’ve been beaten up pretty good and Rachel likes to wash them in the Miele… I’ve never been dissatisfied with their performance though.

By: Suzanne F

Suzanne F — Sun, 03 Jun 2007 16:30:09 +0000

Did the Jarlsberg stand up to all the other good flavors? Personally, I prefer as stronger Swiss. Otherwise, mmmmmmmm.

Also, what DocChuck said about the cast-iron pans. It’s really easy:
1. Scrub off all rust; rinse with hot water; dry thoroughly.
2. Coat thoroughly with vegetable shortening.
3. Bake at 300 to 350 degrees for 30 minutes to an hour.
4. Wipe out any excess grease and let cool.
5. Repeat steps 2 through 5 if desired.

Once the pans are well-seasoned, I’ve found that I can wash them lightly with a little soap and water and nothing bad happens (as long as I always dry them, and reseason occasionally, like once a year).

By: daisy

daisy — Sun, 03 Jun 2007 04:09:23 +0000

i cooked 129 pounds of pernil, for a weddinh I catered tonite…50 pounds of rice, and 80 pounds of Scottish salmon….and that last pic STILL made my mouth water!