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Cuban Sandwich - a Tampa Classic!

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.0624
Energy (kCal)861.825
Carbohydrates (g)1.8192
Total fats (g)55.5428
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut Cuban bread into 6 8-inch pieces. | 2. Split bread lengthwise. | 3. Spread mustard on six halves of the bread. | 4. Spread mayonnaise on the other six halves of the bread. | 5. Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread. | 6. Layer pickles on top of salami; top with mayo halves of bread. | 7. Can be eaten cold, but tastes better "hot pressed". | 8. To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates. | 9. Press down hard on the sandwich, squeezing the halves together tightly. | 10. Grill until the bread is toasted to a light brown on the outside and the cheese is melted. | 11. Alternate method: Heat a heavy pan on top of the stove on medium heat. | 12. Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good). | 13. Toast sandwich until light brown on one side, then turn over. | 14. Replace brick on toasted side. | 15. Serve with potato chips and a cold soda. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cuban bread 1 1/2 1/2 - - - -
    yellow mustard - - - -
    mayonnaise - - - -
    ham 1/4 sliced - - - -
    roast pork 1/2 lb sliced 256.1339 0.0 51.8615 3.8760000000000003
    swiss cheese 1/4 sliced 129.69 0.4752 8.8968 10.2267
    italian salami 1/4 lb 476.0011 1.344 24.3041 41.4401
    dill pickle - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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