One of the best things about reading food blogs is discovering new sites. One of my newer finds and all time favorites is the blog at King Arthur Flour, Bakers Banter. Last week I was nearly drooling on the keyboard as I read their post about making Cuban style buns to make Cuban Sandwiches. They looked so amazingly good that I decided right there that I would make the sandwich and the buns.
The recipe makes 6 buns which in turn make 12 sandwiches. Because there are only 2 of us, I didn't follow the ingredient amounts in the sandwich recipe. When I marinated my wee piece of pork tenderloin I fudged the marinade by not measuring. I let the pork marinate all day.
I made the buns in the morning when it was less roastingly hot. As usual I added all the flour, which was not necessary, and had to add some extra water. Also the bun recipe calls for lard, but I used butter. Other than that the dough was fine.
My shaping sort of sucked, but they were all fairly the same size and shape. After their second rise I slashed them and spritzed them with water.
Scott and I argued about when to take the buns out of the oven. I think we could have gone for a little more color, but whatever.
Then at dinner time, when it was almost 40'C in the backyard, it was time to turn on the barbecue! What joy. The pork was cooked and thinly sliced.
We'd bought some kosher dill pickles and sliced them, along with some swiss cheese. There was ham too.
And the sandwich was put together. The recipe calls for your buns to be spread with olive oil, but we used butter. We layered the pork, ham, swiss cheese and pickles on the split buns.
Then we closed up the sandwiches and brushed the outside of the buns with a little more butter. We heated our pan over medium heat, then added the sandwiches, turned the heat down (my stove is very very finicky), placed a piece of foil over the sandwiches, and put my heaviest pot on top. I pushed down on the pot slightly to press the sandwiches.
They cooked until they were nice and brown on the bottom, then we flipped 'em and repeated.
Bad picture, but still doesn't that look amazing? And so filling. I didn't think a half sandwich would be enough for me, but I barely finished it. Scott ate a whole one, but said afterwards it was almost too much. The best part came 2 days later when I took the other half of my sandwich to work for lunch. I ate it cold and oh man, it was even better! Next time I will make 3 or 4 sandwiches so they'll be lots of leftovers.
Recipe: Cuban Sandwich
The recipe makes 6 buns which in turn make 12 sandwiches. Because there are only 2 of us, I didn't follow the ingredient amounts in the sandwich recipe. When I marinated my wee piece of pork tenderloin I fudged the marinade by not measuring. I let the pork marinate all day.
I made the buns in the morning when it was less roastingly hot. As usual I added all the flour, which was not necessary, and had to add some extra water. Also the bun recipe calls for lard, but I used butter. Other than that the dough was fine.
My shaping sort of sucked, but they were all fairly the same size and shape. After their second rise I slashed them and spritzed them with water.
Scott and I argued about when to take the buns out of the oven. I think we could have gone for a little more color, but whatever.
Then at dinner time, when it was almost 40'C in the backyard, it was time to turn on the barbecue! What joy. The pork was cooked and thinly sliced.
We'd bought some kosher dill pickles and sliced them, along with some swiss cheese. There was ham too.
And the sandwich was put together. The recipe calls for your buns to be spread with olive oil, but we used butter. We layered the pork, ham, swiss cheese and pickles on the split buns.
Then we closed up the sandwiches and brushed the outside of the buns with a little more butter. We heated our pan over medium heat, then added the sandwiches, turned the heat down (my stove is very very finicky), placed a piece of foil over the sandwiches, and put my heaviest pot on top. I pushed down on the pot slightly to press the sandwiches.
They cooked until they were nice and brown on the bottom, then we flipped 'em and repeated.
Bad picture, but still doesn't that look amazing? And so filling. I didn't think a half sandwich would be enough for me, but I barely finished it. Scott ate a whole one, but said afterwards it was almost too much. The best part came 2 days later when I took the other half of my sandwich to work for lunch. I ate it cold and oh man, it was even better! Next time I will make 3 or 4 sandwiches so they'll be lots of leftovers.
Recipe: Cuban Sandwich
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