Cuban sandwiches with provolone cheese and pork
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cuban sandwiches with provolone cheese and pork - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 long sandwich rolls
- 2 tbsp mustard
- 110 g thinly sliced boiled pork
- 110 g of thinly sliced baked pork
- 110 g of thinly sliced provolone cheese
- 10 thin slices pickled cucumbers (about 2 whole cucumbers)
- 1 tbsp (15 g) butter at room temperature
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Recipes with similar ingredients: sandwich buns, provolone cheese, pork, pickled cucumber, mustard
Cooking the dish according to the recipe:
- Cut the buns in half horizontally, leaving one edge uncut. Open the buns and spread mustard on both sides. Divide the ingredients evenly among the 4 buns. Place the pork loin first, then the pork, cheese, and pickles. Press the top and bottom halves of the bun together.
- Preheat a sandwich press or maker. Grease both sides of the press with butter. Place the sandwiches inside, press them down, and cook until the cheese is melted and the bread is flat and golden brown, about 10 minutes. If you don't have a sandwich press, you can bake two bricks wrapped in foil in the oven at 400°F (260°C) for an hour, then press the sandwich between them for 10 minutes. Serve warm.
Categories:
recipe / Fast food / Sandwiches / Appetizers / Sandwiches / Cuban cuisine / Alton Brown
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