THE CUBAN SANDWICH

When I set out to make a Cubano, the ubiquitous Cuban sandwich, I hesitated making my own Cuban bread. Well, I’m glad I decided to go ahead and plunge into bread-making.

I’m not a baker and haven’t had much luck baking in the past. As the saying goes, cooking is an art…baking is a science. And even though I alway tried to strictly adhere to the recipes…you know, precise measuring, temperatures, and baking times. I just didn’t have much luck.

Today, I went ahead with baking my own Cuban bread since I have never been able to find any in our area (Central California). I am happy to say that the bread turned out incredible! It was golden brown crusty on the outside and moist and fluffy on the inside. And provided the perfect vehicle for my Cuban sandwich.

Yes, you could just as well use a store-bought, crusty sandwich roll…but it wouldn’t be the same. I will include the Cuban bread recipe I used at the end. By the way…I did not have to knead it as I used my Kitchenaide mixer for everything. Please be aware that making the starter the day before is essential. In other words, if you decided to bake Cuban bread today, forget it unless you have made the starter the day before.

Ingredients:

For the Cuban sandwich:

• One loaf of Cuban bread or Cuban bread rolls

• Unsalted butter

• Mayonnaise

• Yellow mustard

• Sliced deli ham

• Roasted or pulled pork

• Sliced dill pickles

• Sliced Swiss cheese

For the Cuban bread starter:

• 1/2 cup warm water (115 degrees)

• 1/2 tsp active dry yeast

• 1/2 cup flour

For the Cuban bread dough:

• 1 package attive dry yeast

• 2 tsp sugar

• 3/4 cup warm water (115 degrees)

• Starter from the day before

• 3 tbsp lard or vegetable shortening, softened

• 2 tsp fine sea salt

• About 3 cups of flour

• Water to spray the loaves

Directions:

For the starter:

• Mix all the starter ingredients in a small bowl and place overnight in the refrigerator.

For the Cuban sandwich:

• Cut the ends off the bread loaf or bread rolls. If using a loaf, cut it in half. Slice it across the middle.

• If you don’t have a panini press (I do not), use a large flat cast-iron griddle. Heat the griddle on medium.

• Lightly butter the cut side of the bread and place on the griddle to let it brown. Remove from the griddle.

• Place the ham slices on the griddle just heat and brown a little.

• Mix together equal parts mayonnaise and yellow mustard in a small bowl (do not use Dijon). Slather both cut sides of the bread with the mayonnaise and mustard.

• Lay Swiss cheese slices on the bottom. Then folded slices of ham on the cheese. Place the roasted or pulled pork on the ham slices (make sure the pork is hot).

• Lay the sliced pickles on the pork then top with the sliced Swiss cheese. Place the top on the bread. Lightly butter the top of the bread.

• Place the sandwich, top side down, on the griddle then lay a sandwich press or another heavy skillet on the sandwich and press down. Let it cook until the top is golden brown. Lightly butter the bottom before flipping it over, pressing, and browning the bottom side.

• Remove from the griddle and slice diagonally. Serve immediately.

To bake the bread:

• In the bowl of your stand mixer, add the yeast, sugar, and warm water and whisk a few times. Let stand for 15 minutes.

• Add the lard or shortening, salt, and 1 cup of flour and mix with a wooden spoon.

• Add the starter then about 1 1/2 cups of the flour, reserving half a cup just in case. Connect the dough hook and knead the bread until it begins to come together. Add more flour to make the dough the right consistency, it should be moist and cling to the hook.

• Flour your work surface then turn the dough out onto the surface. Fold the dough over a few times then form it into a ball. Lightly grease a large bowl then place the dough ball in the bowl. Cover with a damp kitchen towel and place in a warm spot for 2 hours. It should double in size.

• Remove from the bowl and push the dough down with your fingers. Divide the dough into 2 equal pieces. One at a time, mold the dough into a rectangle, flatten with a roller, then roll it up into a long, skinny loaf. Place the loaf on a parchment paper lined sheet pan. Repeat with the other loaf. Dust the loaves with flour, cover with a towel, and let it rise in a warm place for 1 1/2 hours.

• Using a sharp knife or razor blade, make 1/4 inch deep cuts lengthwise down the top of the bread. Spritz with water then place in a 400 degree oven for 20-25 minutes, turning the sheet pan halfway through. It should be golden brown. Mine took 20 minutes.

• Transfer the loaves to a wire cooking rack for at least 10 minutes before slicing. You store them at room temperature as is if they haven’t been sliced. After slicing, wrap tightly in plastic or foil and store at room temperature, not in the refrigerator. You can freeze them as well, just make sure they are tightly sealed in plastic wrap.