Cuban From Miami Recipe By Tasty

Steps:

• Cut off the ends of the Cuban bread, then slice in half.
• Add mustard, then ham, then pork, then cheese, then pickles, then place the bun on top.
• Place the sandwich on pan or griddle over low heat. Brush top with melted butter.
• Press the sandwich with a panini press, or if you don't have a press use a heavy pot or pie dish and push down.
• Cook 5-10 minutes on each side or until golden brown and cheese is melted.
• Enjoy!

Steps:

• ROASTING THE PORK: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.
• Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425°F oven for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork from the oven, and cool it completely before slicing thinly.
• ASSEMBLING THE SANDWICH: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil or melted butter. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.
• Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a griddle, to medium, about 325°F Lightly grease the griddle and/or skillets. Brush the bottoms of the sandwiches lightly with olive oil or melted butter. Place them in the greased pan(s). Brush the tops with oil or butter. Top them with a piece of parchment paper or foil, then a flat sheet pan, or other flat, non-meltable object-the point is to provide a flat surface for a weight. Place something heavy atop the pan-a teakettle filled with water makes a good weight, as does a clean brick wrapped in aluminum foil.
• Grill the sandwiches for 5 to 7 minutes over medium heat, checking often to make sure the bottoms aren't burning. Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they're slightly crisp on both sides, and the cheese is melting. Remove from the heat, cut the sandwiches in 2, and serve warm.

Steps:

• Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
• Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
• Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
• Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
• Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
• Remove from the oven and the water-bath and let cool.
• Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
• Enjoy!