If you are not familiar with latin sandwiches. This book will introduce to you my top favorite. There is many latin countries that make sandwiches influenced on the foods from their culture. Being born and raised from Miami, FL, which is a melting pot, having people from all over the world (South, Central America, Caribbean) I was able to experience many different sandwiches. From using fried plantains as a replacement for buns, to sprinkling potato sticks on your sandwich, this book will take your taste buds on a savory ride. Buen Provecho! -Sandwichero
TABLE OF CONTENTS
PAN CON BISTEC
7
MEDIA NOCHE
9
CROQUETA PREPARADA
11
PATECON
13
PEPITO
15
PAN CON LECHON
17
TORTA AHOGADA
19
PAN CON MINUTA
21
SANDWICH CUBANO
23
BISTEC PREPARADO
25
PAN CON BISTEC [pahn] [kohn] [bees -tehk]
Pan con bistec means bread with steak. A sandwich that is part of my diet. A Cuban seasoned steak prepared with grilled onions in between toasted Cuban bread top with potato sticks. My personal favorite.
Ingredientes
Preparacion
2 lbs trimmed sirloin steak 2 garlic cloves, minced 1 tsp black pepper 1 tsp Adobo seasoning 1/4 tsp oregano 1/4 cup vinegar 2 tbsp oil 3 lg sweet onions, thin slice Cuban Bread Potato Sticks Ketchup Mayo
Pound beef until it’s less than 1/2 in thick, set aside. Mix the garlic, pepper, Adobo, oregano and vinegar into a bowl. Rub the mixture into the steaks. Heat the oil in a frying pan on medium heat, sautÊ the onions until they are not quite tender. When finished, remove the onions and place aside. Place steaks on frying pan, and cook until brown on each side. They will cook faster than your thick-cut steak. Once finished, top with onions. Cut Cuban bread in half, spread ketchup and mayo on one side. Place steak, lettuce, tomatoes, potato sticks. Top with bun and enjoy!
7
MEDIA NOCHE [meh - dyah] [ noh - cheh]
The famous “MIDNIGHT” sandwich. It is named “Median Noche” because of the sandwich’s popularity as a staple served in Havana, Cuba’s night clubs at midnight. A medianoche consists of roast pork, ham, mustard, Swiss cheese, and sweet pickles on sweet egg dough bread.
Ingredientes
Preparacion
Egg dough bread Roasted pork Ham Swiss cheese Dill pickles Mustard Mayo
Split sandwich rolls in half, spread mustard and mayo onto the sides. Place an equal amount of Swiss cheese, ham and pork in exactly that order, on each bread. Place a few pickles onto each one, and place top of roll onto sandwich. Brush the tops with melted butter. Place in a sandwich press heated to medium-high heat. If sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Cook for 5 - 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice and serve hot.
9
CROQUETA PREPARADA
[kroh - keh - tah] [preh - pah - rah - dah]
Translates to the “Prepared Croquette.” If you don’t know what croquetas are, they are small fried food rolls. Options include ham, steak, or chicken. A delicious uttery toasted cuban bread stacked with crispy croquetas, swiss cheese, pickles, and smoked ham slices.
Ingredientes Cuban bread Croquetas Swiss cheese Smoked Ham Slices Mayo Mustard Ketchup
Preparacion Bring pan to medium heat. Melt butter inside pan, add olive oil. Toss in finely chopped onion and sauté. Add 1/2 cup wheat flour to create a paste. Season with salt, pepper, and ground garlic. Whisk in milk and mix until thick. After base is thick, stir in chopped parsley and ham. Turn off heat and place the into a sealed container. Refrigerate the croqueta for at least 2 hours. Whisk eggs with a tablespoon of water in a bowl. Place breadcrumbs in a separate bowl/plate with 1/4 cup of remaining flour. Bring vegetable oil inside of a pan to medium heat. Level oil on half of the croqueta log. Take ham croqueta filling out of the refrigerator and shape individual croqueta logs. They should be at most 3 inches. Dip ham croqueta logs into the egg wash then into breadcrumbs. Repeat egg wash and breadcrumbs dip one more time then place into frying pan. Fry the croquetas making sure they are golden. Place fried croquetas inside a paper laced bowl/wire rack to soak excess oil. Lastly, prepare a sandwich by placing in order - mustard, pickles, cheese, ham, and croquetas. Bring griddle or pan to low-medium heat with butter. Flatten sandwich with a separate skillet or bacon press and toast each side.
11
PATECON [pah - teh - kohn]
The Patecon is a famous venezuelan sandwich. What makes it unique is how the tostones (fried plantains) are used in the sandwich instead of your common bread.
Ingredientes
Preparacion
1⁄4 cup canola oil 1 unripe plantain (peeled/halved crosswise) 1⁄4 cup mayonnaise 2 sprigs cilantro 1⁄2 avocado, pitted/peeled Kosher salt freshly ground black pepper 1 cup shredded roast chicken 2 leaves green-leaf lettuce 2 slices tomato
Heat oil in pan over medium–high heat. Add plantains, fry, turning once, until light brown, about 3 minutes. Transfer to a cutting board and split each plantain in half lengthwise, keeping them on the inward–curved side. Place cut sides down and, using a plate, flatten each into a ¼–thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 minutes. Using tongs, transfer to paper towels to drain. Purée mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato. Cover with remaining plantain disk.
13
PEPITO [peh - pee - toh]
Pepito means meat sandwich. It is one of the most popular street foods in Venezuela. What makes this sandwich special is the sauces, condiments, and sandwhich bread roll it consists of. Pink sauce, the famous “guasacaca, a sweet tasty pineapple sauce and potato sticks.� An explosion of flavor on your taste buds.
Ingredientes Steak: 2 tbsp vegetable oil 1 tbsp Worcestershire sauce 2 tsp Kosher salt 1 tsp brown sugar 1 tsp minced garlic (1 med clove) 1/2 tsp ground cumin 1 lb skirt steak Sandwich: 4 hoagie rolls 2 cups shredded lettuce 2 tomatoes, halved, cut 1/2� slices 1/2 cup grated parmesan cheese 1 cup potato sticks Ketchup Mayo
Preparacion Steak: Whisk together oil, Worcestershire sauce, salt, brown sugar, garlic, and cumin in a bowl. Place steak in a large resealable plastic bag and pour in marinade. Seal bag, removing air, refrigerate, and marinate 4 hours to overnight. Set cooking grate, cover grill and allow to preheat for 5 minutes. Oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3-5 min per side. Place on cutting board and let rest for 10 min. Slice into a 1/2 in dices. Sandwich: Place hoagie rolls on grill, cut side down, until lightly toasted, about 1 min. Remove rolls to plates. Prepare sandwiches by spreading lettuce, tomatoes, steak, parmesan cheese, and potato sticks along each roll. Squeeze on top ketchup and mayo and serve immediately.
15
PAN CON LECHON [pahn] [kohn] [leh - chohn]
Ingredientes
Pan con lechon is a staple meal to eat in Miami. Pan con lechon, which translates to bread with pork, is the Cuban version of a pulled pork sandwich. It is prepared at home after having leftover roast pork on Noche Buena aka Christmas Eve.
El Mojo 50 cloves garlic 5/8 oz kosher salt (1-1/2 Tbsp) 1 Tbsp black pepper 1 Tbsp dried oregano 1/4 cup + 2 Tbsp orange juice (1 med) 1/4 cup lemon juice 2 Tbs fresh lime juice
Preparacion
El Lechon 1 6-8 lb. bone-in, skin-on pork 1 med red onion, thinly sliced 2/3 cup olive oil 1/3 cup lemon juice (1-1/2 lemons) 3 lg lemons, wedges Flaky sea salt Cuban bread Potato Sticks
Add garlic, salt, pepper, oregano, lemon, lime, and orange juice in processor, pulse until chopped. Transfer to bowl and whisk. Reserve 1/2 cup of mojo until serve. Marinate remaining mojo into pork. Place skin side up on a rimmed baking sheet/platter, cover with plastic wrap, and refrigerate (about 8 hrs). Let pork sit at room temp for 1 hour before cooking. Set up charcoal/gas grill for cooking 325-350°F. Place pork skin side up, on cooler part of grill, cook, rotating every 2-3 hours, until skin is crisp and an instant thermometer reads 190-200°F in the center of the pork (6-8 hrs). At the end of pork’s cooking, combine reserved 1/2 cup mojo, onion, olive oil, and lemon juice in 2-qrt sauce pan. Cook, stirring, over med-low heat, until onion softens (about 8 min). Place pork on a cutting board. Remove skin. Tent pork with foil and let sit for about an hour. Separate meat into pieces and transfer to a bowl. Pour about 1/3 cup of the mojo over it and toss to coat. Place the pork on Cuban bread with mojo, sprinkle potato sticks on top and ready to enjoy.
17
TORTA AHOGADA [tohr - tah] [ah - oh - gah - dah]
Theory is the torta was created by “mistake.” The torta ahogada or “drowned sandwich” was born in Guadalajara, Mexico by a street vendor who accidentally dropped the sandwich in a container of salsa when handing it to the customer. The customer ate it and loved it.
Ingredientes
Preparacion
1 lb sirloin steak 1 tbsp garlic salt 1 tsp ground black pepper 1 tsp ground cumin Ground cayenne pepper 4 kaiser rolls, split 1/4 cup mayo 1/2 cup refried beans 1 lg avocado, thinly sliced 1 lg tomato sliced 2 cups shredded lettuce Crumbled cotija cheese
Preheat outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper. Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil. Set skillet over medium-high heat. Spread halves of each roll with mayonnaise. Brown the rolls, mayo-side down until golden, about 3 minutes. Warm the refried bean, and slice the sirloin steak into thin strips. Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, and top sandwich with the roll.
19
PAN CON MINUTA [pahn] [kohn] [mee - noo - tah]
This sandwich has a butterflied filet Snapper fish with the tail end still in place. Thrown in a deep fryer with the tail on, placed in a Cuban bun, topped with chopped onions, tartar sauce, hot sauce and squeezed lemon juice. The Pan con Minuta Sandwich is a delicious Cuban fish sandwich.
Ingredientes
Preparacion
2 small fish ½ lb ½ cup of multiuse batter 1 egg salt 1 cup of panko vegetable oil ½ chopped onions med Lemon Wedges (optional) Cuban bread
Revisa que no le queden espinas al pescado, ponle sal al gusto. Empaniza pasando primero por harina, luego por huevo y finalmente por panko. Calienta el aceite y, mientras, mezcla los ingredientes de la salsa.Fríe las minutas en el aceite caliente, un par de minutos por cada lado y colócalas sobre papel toalla para que escurran el exceso de grasa. Para montar el sándwich, coloca la minuta sobre la parte inferior del pan y luego ponle por encima la salsa de mayonesa y horseradish, las cebollitas picadas, y si queremos, la salsa picante y un poco de jugo de lima o limón. Para mí con el limón rallado de la salsa de mayonesa es suficiente.
For Sauce: 2 tbsp of mayo 1 tsp Horseradish La ralladura de 1 limón 3-4 tabasco drops
21
SANDWICH CUBANO [sahnd - wihch] [koo - bah - noh]
3
The magic between the spiced bread comes with a story of authentic culture. In keeping with tradition, this sandwich maintains its authenticity with every ingredient. If your’e a fan of the pan con lechon, you’ll love this one.
Ingredientes
Preparacion
PULLED PORK 1 ½ tbsp black pepper 2 tbsp ground cumin 2 tbsp dried oregano ¼ cup garlic, grated 2 cups lime juice 8 oz bone-in pork salt, to taste
Refer to Pan con lechon to prepare the pulled pork. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese. Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
CUBAN SANDWICH cuban bread, halved 1 tbsp mustard 2 slices swiss cheese 1 tbsp garlic oil 4 slices ham 1 cup pulled pork 2 slices pickle
23
BISTEC PREPARADO [bees - tehk] [preh - pah - rah - doh]
You know the famous “Pan Con Bistec” and the “Croqueta Preparada.” Do you know the Bistec Preparada? No. Or you do. Its my hybrid version of the 2. After eating so many of the same sandwich I decided to add croquetas to my Pan Con Bistec. Very tasty and an explosion of flavor right to your taste buds. Your’e in for a treat!
Ingredientes
Preparacion
2 lbs trimmed sirloin steak 2 garlic cloves, minced 1 tsp black pepper 1 tsp Adobo seasoning 1/4 tsp oregano 1/4 cup vinegar 2 tbsp oil 3 lg onions, sliced thin Ketchup Mayo 2 Croquetas
Refer to croqueta preparada to prepare croquetas for this sandwich. Refer to Pan con Bistec to prepare steak for this sandwich. Prepare a sandwich by placing in order Ketchup, Mayo, Steak, Croquetas, Lettuce, Tomatoes, topped with potato sticks. Bring griddle or pan to low-medium heat with butter. Flatten sandwich with a separate skillet or bacon press and toast each side.
25
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