Tag Archives: mustard

Cubano Sandwich – Florida

Oh, Cubano sandwich, you make our hearts swoon. Besides being one of the best sandwich creations of all time, the Cubano sandwich has the distinct honor of hosting two types of pork. Before we get into the specifics, a little history.

Cubano sandwich - Florida

Miamians claim that the Cubano came from Cuba as it was on restaurant menus there dating back to the 1930s, but good evidence exists that it was created 25 years earlier in Ybor City, a Latin neighborhood in Tampa, at a place called the Columbia Restaurant, which claims to be Florida’s oldest restaurant. Tampa and Miami both have versions of this winning culinary creation. In Tampa, you will find the sandwich often includes salami, lettuce, tomato and mayo and is not pressed. In Miami, no salami and the sandwich is always pressed.

Our recipe here is a Miami version which is basically a gussied up toasted ham and cheese with both pork roast, ham, Swiss cheese, mustard and sliced dill pickles.  We used a bolillo which is a type of Mexican roll. Whatever roll you use, the exterior of it cannot be too hard or crunchy. Once the bread is compressed it will be too hard to chew. Also, make sure you put the cheese of both sides of the roll. When it melts, it will hold the other fillings in place. Don’t have a panini press? No problem. Just use your favorite skillet, and then take another heavy pan and place it on top of the sandwich. Press down on both with your hands to compress the sandwich by about a third.

Visitors to Miami should not miss Vizcaya Museum and Gardens, a stunning waterfront mansion built by James Deering, owner of Deering McCormick-International Harvester. This Italian Renaissance villa was completed in 1916 and features the main house, beautiful gardens and a stand-alone barge once used for cocktail parties that sits in Biscayne Bay, just a few feet from the terrace.

Cubano Sandwich

  • Servings: 1 sandwich
  • Difficulty: easy
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Ingredients

  • 1 soft roll (like bolillo)
  • 3 teaspoons yellow mustard
  • 2 slices Swiss cheese
  • 3 ounces sliced deli ham or Canadian bacon
  • 3 ounces sliced roast pork
  • Dill pickle, sliced
  • Butter

 Instructions

Slice open the roll and spread mustard of both slides. Lay cheese on both sides. On one side, add ham, pork and then sliced pickles. Close sandwich and butter both sides. Using a hot griddle, a plancha or panini press, toast sandwich on both sides, pressing down slightly until sandwich is compressed, cheese is melted and bread is golden brown.

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New York System Hot Wieners – Rhode Island

Calling all hot dog aficionados. Yes, we acknowledge that the name of this dish is confusing. Why are Rhode Island hot dogs called “New York System Hot Wieners”? As best we can determine, New York

NY System Wieners - Rhode Island

System is a nod to New York’s Coney Island and might have been used as a marketing strategy at the turn of the century. These dogs, usually a mixture of veal and pork with a super snappy casing, are doused with yellow mustard, then a chili beef mixture, raw chopped onions, and finally a dusting of celery salt. Of course, every Rhode Island hot dog joint and every Rhode Island family has their favorite recipe so a quick Google search will yield many variations. We tinkered with the spices a bit and came up with this recipe which we think you will love, not too sweet but definitely sassy. It’ll elevate your dogs from humdrum to wicked good. These would be a welcome addition to any Memorial Day celebration no matter what part of the country you happen to be.

The Cliff Walk in Newport was designated a National Recreation Trail way back in 1975. This three and a half mile walk hugs the eastern shore of Newport with stunning ocean vistas on one side and the backyards of Gilded Age mansions on the other.

New York System Hot Wieners

  • Servings: 12-16
  • Difficulty: easy
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Ingredients

  • 1 cup onions, diced
  • 2 tablespoons margarine or butter
  • 1 lb. 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • ½ teaspoon allspice
  • ¾ teaspoon ground cinnamon
  • ¼ cup water
  • 16 hot dogs, cooked
  • 16 hot dog buns
  • Yellow mustard
  • Chopped onion (for garnish)
  • Celery salt (for garnish)

Instructions

In a large sauté pan over medium heat, add butter. Once melted, add onion, cook until translucent. Add ground beef and cook until no longer pink, approximately 15 minutes. Break up large chunks of meat with potato masher. Add Worcestershire sauce, spices and ¼ cup water. Stir until spices are completely incorporated.

To prepare wieners, microwave buns for 15 seconds. Add hot dog, mustard, approximately two tablespoons of beef mixture and chopped onion. Top with celery salt.