Cuban Sandwiches

January 2020 · Chef John Reed, CEC, CCA

The Traditional

  • Cuban – Ham, Roast Pork, Swiss Cheese, Mustard and Pickles
  • Pan con Lechon – Roast Pork, Grilled Onions, Mojo
  • Elena Ruiz – Roast Turkey, Strawberry Preserves and Cream Cheese
  • Pan con Bistek – Seasoned thin cut Steak, Grilled Onions, Shoestring Potatoes
  • Media Noche – Ham, Roast Pork, Swiss Cheese, Mustard and Pickles on Sweet Egg Bread
  • Croqueta Preparada – Ham Croquettes, Ham, Swiss, Mustard and Pickles
  • Pan con Milanesa – Breaded Chicken or Beef Cutlet, Lettuce and Tomato
  • Frita Cubano – Cuban Hamburger with Chorizo and Beef, Onions, Ketchup and Shoestring Potatoes on a soft roll
  • Pan con Minuta – Fried Snapper (Tail remaining) on a Soft Roll, Ketchup, Diced Raw Onion

Modern Interpretations

  • Ropa Vieja “Steak Sandwich– Shredded Cuban Beef Stew, Gouda Cheese, Grilled Onions
  • Pan con Portabello Milanesa – Breaded and Fried Portobello Cutlet, Mojo Mayo, Creole Tomatoes
  • Frita de Camarone – Shrimp Burger, Diced Onion, Mango Ketchup, Cilantro
  • Picaddillo Sliders – “Cuban Sloppy Joe” with Beef Picadillo, Shoestring Potatoes
  • Rabo Encendido Croqueta Silder – Braised Oxtail Stew Croquette, Shredded Lettuce, Tomato, Spicy Mayo on Soft Roll

 

Classic Cuban Dishes

  • Ropa Vieja – Translated as “Old Clothes”. Braised and Sherred Flank Steak with Creole Sauce
  • Picadillo – “Hash” Made from Ground Beef, Sofrito, Olives and Fried Diced Potatoes
  • Rabo Encendido – “Tail on Fire”. Creole Braised Oxtail Stew
  • Masitas de Puerco Frita – Marinated and Fried Pork Chunks served with Onions, Mojo and Lime
  • Bistek Palomillo – Thin, pounded beef steak cut from the top round which is pan fried with onions
  • Camarone al Ajillo – Garlic Shrimp. Similar to Shrimp Scampi with Lime and Oregano
  • Carne con Papas – Beef and Potato Stew flavored with Capers and Spanish Smoked Paprika
  • Tasajo – Cuban Dried Beef, similar to Bresola or Bunderfleisch but saltier
  • Boliche – Chorizo Stuffed Pot Roast usually made with Eye Round.
  • Milanese – Thin cut breaded steak , made from chicken or beef. Pan fried and similar to a Italian breaded cutlet.
  • Camarones Enchilados. -Shrimp in Creole Sauce
  • Lechon Asado – Marinated Skin on Roast Pork, Usually the Shoulder or Leg
  • Vaca Frita – Stir fried shredded flank steak
  • Caldo Gallego – Galician White Bean Soup with Potatoes and Kale.
  • Bacalao a la Viscaina – Basque Style Salt Cod cooked in Sofrito
  • Ajiaco Criollo – Creole Stew with Dried and Fresh Beef, Root Vegetables, Corn and Calabaza Squash
  • Fricase de Pollo – Chicken Stew
  • Arroz con Pollo – Chicken and Rice
  • Moros y Christianos – Rice cooked with Black Beans
  • Congri – Similar to Moros y Christianos made with Red Beans
John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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