Best 4 Cuban Sandwich Wrap Recipes
Embark on a culinary journey to the vibrant streets of Miami with our tantalizing Cuban sandwich wrap recipe. This delectable dish captures the essence of the classic Cuban sandwich, transforming it into a portable and convenient wrap that's perfect for lunch, picnics, or a quick and satisfying meal. Discover the harmonious blend of savory roasted pork, succulent ham, melted Swiss cheese, crisp pickles, and tangy mustard, all wrapped in a soft and pliable tortilla. In addition to the classic Cuban sandwich wrap, we present a collection of irresistible variations that cater to diverse tastes and dietary preferences. Experiment with the Turkey Cuban Wrap, a lean and protein-packed alternative, or the Vegetarian Cuban Wrap, a flavorful and meatless option. Unleash your creativity with the Cuban Sandwich Wrap with Black Beans, a hearty and fiber-rich twist, or the Cuban Sandwich Wrap with Sweet Potato Fries, a delightful combination of sweet and savory flavors. Each recipe is meticulously crafted to deliver an explosion of Cuban-inspired goodness in every bite.
Let's cook with our recipes!
CUBAN PORK WRAPS
Hot and juicy pork in tortillas may remind you of a Cuban sandwich with ham and cheese. We always include the pickles, of course. -Aimee Bachmann, Bellevue, WA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, toss pork with oil and pepper. Place a large skillet over medium-high heat. Add pork; cook and stir 2-3 minutes or until browned. Remove from heat., To assemble, spread mustard onto center of tortillas; layer with ham, cheese, pickle, onion and pork. Fold bottom and sides of tortillas over filling and roll up. Place on an ungreased baking sheet; bake 4-6 minutes or until heated through.
Nutrition Facts : Calories 501 calories, Fat 22g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 1230mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 7g fiber), Protein 39g protein.
CUBAN SANDWICH
Steps:
- Put the raisins, olives, shallot, vinegar, and oil in the bowl of a food processor. Puree until well combined. Transfer the olive mixture to a bowl, cover with plastic wrap and set aside for at least 1 hour or up to 2 days before using.
- Open the bread like a book and spread each side with the mayonnaise and mustard. Lay 2 slices of ham and 2 slices of roast pork on 1 side of the roll. Top with 2 slices of cheese. Spread 1 to 2 tablespoons of the olive-raisin relish over the cheese. Bring the tops and bottoms of the sandwich together.
- Wrap 4 bricks in aluminum foil and place in a 500 degree F oven for 15 minutes.
- Melt the butter in a large skillet or griddle pan over medium heat (if your skillet isn't large enough you may need to cook the sandwiches in 2 batches). Place the sandwiches in the skillet and press down with the hot bricks for 3 to 5 minutes until the cheese is melted and the bread is flat and browned.
CHEF JOHN'S CUBAN SANDWICH
Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Nutrition Facts : Calories 1473.1 calories, Carbohydrate 85.4 g, Cholesterol 287.1 mg, Fat 85.2 g, Fiber 5.3 g, Protein 88.2 g, SaturatedFat 37.3 g, Sodium 4076.6 mg, Sugar 4.2 g
GRILLED CUBAN SANDWICH (SANDWICH CUBANO)
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!
Provided by Lourdes Castro
Categories Sandwich Cheese Pork Father's Day Backyard BBQ Dinner Lunch Ham Summer Grill Grill/Barbecue Swiss Cheese Sandwich Theory Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 7
Steps:
- Assemble the sandwich
- Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
- Wrap the sandwich in foil
- Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
- Press and grill the sandwich
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
- Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
- Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
- Slice and serve
- Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
Tips:
- For a more traditional Cuban sandwich, use sliced ham, roasted pork, and Swiss cheese. You can also add a pickle spear or slice of tomato.
- If you don't have a panini press, you can make the Cuban sandwich in a skillet or griddle. Just be sure to press down on the sandwich with a spatula so that it gets nice and crispy.
- Serve the Cuban sandwich with a side of yellow rice and black beans for a complete meal.
- For a vegetarian version of the Cuban sandwich, use black beans or tofu instead of meat.
- You can also make a Cuban sandwich wrap using a large tortilla instead of bread.
Conclusion:
The Cuban sandwich is a delicious and versatile sandwich that can be made with a variety of ingredients. Whether you're looking for a traditional Cuban sandwich or something a little more unique, these recipes have you covered. So next time you're in the mood for a Cuban sandwich, give one of these recipes a try.
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