Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.

Step 2

A traditional Cuban sandwich recipe (aka El Cubano) is a delicious pressed sandwich made with sliced ham, roasted pork, Swiss cheese, dill pickles, lots of butter and mustard all on crispy bread – it’s great to serve all year round and for any outdoor activity! Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. You might want to do some research, as the “mixto” does not come from Cuba, and there is almost no connection to Key West at all. Yield: 16 sandwiches. Spread 2 tablespoons of butter on the inside of the bottom half of the bread. Cubanos are so delicious! The Cuban Sandwich supposedly originated in Cuba in the 1800s, but the credit is shared with Miami, Florida where the people of Cuba often and easily traveled to.

Heat your grill to high and close the lid. I have included three methods below- Manual, Mixer, and Bread Machine methods. All of the recipes and tips you will find here are created with your busy family (and mine!) The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted. Spread mustard both halves of bread, the smear one half with some butter. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end).
Divide the dough into six pieces, and shape each piece into a rough log. Wrap sandwich (or sandwiches) tightly in foil and place in a grill pan over medium-high heat or panini press. Add the rest of the warm water and the salt. Sprinkle some flour on the dough and use a rolling pin to roll it out. (Cut the sandwich in half and wrap separately if cooking on the stovetop. Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. By the 1960s, they were all over Miami when the city saw an influx of Cuban immigration due to Fidel Castro’s rise to power. Cuban Sandwich for a Crowd - Large Batch Tailgating Sandwich. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water 98.7 g I have included three methods below- Manual, Mixer, and Bread Machine methods. After about 5 minutes of baking, brush some more water on top of the bread. The Cuban Sandwich is one of my husband’s absolute favorites. So we try to roll out a 12 x 20-inch rectangle.

Don’t forget to help me share on Facebook! Smear more butter all over the outside of the sandwich, then wrap it in aluminum foil, press it, and grill it up! An authentic Cuban sandwich (aka El Cubano) is a delicious pressed sandwich made with sliced ham, roasted pork, Swiss cheese, dill pickles, lots of butter and mustard all on crispy bread - it's great to serve all year round and for any outdoor activity! Cover the bowl with a damp cloth and place in a warm place. Bake for about 30 minutes, or until golden brown.

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It moved North with the cigar business to Tampa, Florida in the mid-1880s. Leave sandwich unwrapped if using panini press.). Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Talk about your grown up grilled ham & cheese. All that being said, they ate all delicious, even if not all are truly “Authentic”! Allow the machine to complete its cycle. Cook 2 to 3 minutes per side. I can’t help but get a little excited. (More or less, this is where the art of baking comes in!) Bread Ingredients 3/4 cup Warm Water 1 tbsp Sugar 1 package Instant Yeast 1 tbsp Salt 3 tbsp Lard 2 1/4 cups Flour 1 tbsp Cornmeal 1 pc Water in a spray bottle 11 %, teaspoons yeast (instant or active dry), (can substitute 3 tablespoons fresh lard, cut into small pieces). Return it to the grill and grill for 2-3 minutes per side, or until crispy and golden brown. I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. Prep Time: 10 minutes.
(You don't want the rising dough to dry out or stick to the plastic wrap.). Nowadays, there are variations of the sandwich all over the country, but the basics remain the same. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. 1 1/2 pounds flour, plus more if necessary Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup.

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