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I am a mother, a new grandmother, and a teacher. But whatever happens in my life, I keep sewing. I have worked as a political communicator and now as a teacher in my formal life. I have also written extensively on sewing. I have been a frequent contributor and contributing editor of Threads magazine and I write a monthly humour/sewing column for the Australian magazine Dressmaking with Stitches. My first book Sew.. the garment-making book of knowledge will be published in May 2018 and is available for pre-order from Amazonhttps://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=barbara+emodi&rh=i%3Aaps%2Ck%3Abarbara+emodi

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Monday, April 9, 2012

What I am eating while I sew: Cuban sandwiches

The Jacket will be finished today. I under-estimated, for the forty-seventh time,  how long this would take me.


In the meantime I want to share with you my husband's current craze, which is making Cuban bread and Cuban sandwiches, which if you haven't had them, are absolutely fantastic, although they do produce a need for more alterations.


First here are the process shots:









And now the recipes:


Cuban bread:



Although it is made with the same basic ingredients as French bread, the baking procedure for Cuban bread is different. The dough is put in a cold oven, set above a pan of boiling water, and left to rest for a few minutes before the oven is turned on. Because the bread continues to rise as the oven heats, its crust is very thin and crisp. It is made without fat, so it is best if eaten on the day it is baked, as it will go stale quickly. You can try this method with any yeast bread.

1 scant tablespoon or 1 (1/2-ounce) package active dry yeast
2 cups warm water (105 degrees to 115 degrees) 
1 teaspoon salt
4 1/2 to 5 1/2 cups unbleached all-purpose flour

In a large bowl, soften the yeast in the water.

Add the salt and 3 cups of the flour. Beat vigorously with a dough whisk or a heavy-handled spoon for 2 minutes. (We used the dough hook on our mixer.)

Gradually add more of the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.

Knead, adding more flour, a little at a time as necessary, about 8 to 10 minutes, or until you have a smooth, elastic dough and blisters begin to develop on the surface.

Put the dough into a lightly oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.

Turn the dough out onto a lightly oiled work surface and knead it into a ball. Put the dough on a well-greased baking sheet and flatten it slightly so that is about 3 inches high. Make 3 slits in the top of the loaf, about 1/4 inch deep and 2 inches apart.

Pour 1 cup of boiling water into a shallow pan and put the pan on the lower shelf of an unheated oven. put the dough on the shelf above, wait 10 minutes, turn the oven to 400 degrees. Bake the bead for 35 to 40 minutes, or until the internal temperature reaches 200 degrees. (Ours took an additional 15 minutes to come to temperature.)

Immediately remove from the baking sheet and cool on a rack.


Source: "The Bread Book" by Betsy Oppenneer 

And a how-to on the sandwiches:

Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is the roasted pork.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutesIngredients:
•1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
•1 pound cooked ham (sliced)
•1 pound roasted pork (sliced)
•1/2 pound Swiss cheese (sliced)
•dill pickles (sliced)
•Yellow mustard or Mayonnaise
Preparation:
1. Preheat a griddle or frying pan on medium heat. 
2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches. 

3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese. 

4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface. 

5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size. 

6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich. 

7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve. 

Serves: Makes four sandwiches.

Source: http://latinfood.about.com/od/cuba/r/cuban_sanwich.htm

4 comments:

annie said...

My husband and I have some very fond memories of Cuban sandwiches from the 3D Chowbox.

velosewer said...

Thank you for sharing the cuban bread recipe. I love making bread but I've never experienced Cuban food. Now I'm eager to try it:)

shams said...

Well, it *looks* good, and beautifully made, but lately Ive been eating gluten free, dairy free, and, of course, I always eat meat free. I'll have to take your word for it. :)

Karin said...

This is my favourite way to use up leftover pork roast! My husband likes it too.