Cuban Midnight Sandwich

  • bakerme 2 weeks ago
    From Ebonyeyedenigma: Cuban Midnight Sandwich

    We FINALLY got a pork roast that had some good pork flavor and used some of the leftover slices to make these super yummy sandwiches. The only thing I would change next time is the mustard. Dijon didn't seem to go, but plain ol' yellow mustard doesn't sound good and brown deli mustard seems like it would overwhelm the other flavors. Anybody have any suggestions? Other than that, we loved them and can't wait to make more with some of the leftover pork slices we still have.
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  • mommyluvs2cook 2 weeks ago said:
    I think a Cuban sandwich is the ONLY sandwich I have not made before!! My FIL swears they are the best. Uuumm..I have no idea what to replace with the mustard, what about a creamy horseradish? Or how about mixing mayo with mustard to mellow it out some? Lol, that's all I got on suggestions. Thanks for posting, making this soon!!!
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  • mommyluvs2cook 2 weeks ago said:
    What would Cuban bread be? Is that what you used?
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  • LindaLMT 2 weeks ago said:
    Blend mustards. Take a little of this and a little of what else you like. Dijon, brown, and yellow are the three that I know of and then some have added things like horseradish or wasabi, etc.
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  • Karen_B 2 weeks ago said:
    Hmmm...are you thinking of a sweeter mustard? We like Beaver brand Sweet Hot Mustard. It has the bite of a mustard with just a touch of sweetness (it has a bit of honey in it) ? Or am I going in the wrong direction altogether?
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  • mommyluvs2cook 2 weeks ago said:
    I bet a honey mustard type would be good on this, good idea Karen!!
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  • Karen_B 2 weeks ago said:
    Mommyluvs2cook - thanks - I've never had a cuban sandwich, so I wasn't sure...this recipe looks delicious, might have to try making it.
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  • bakerme 2 weeks ago said:
    Thanks, everybody! Other than the wasabi (I can't do spicy spice at all), I have all of the mustards suggested and will have to play around with combining some to see if I can get it to taste like the one served in the restaurant.

    Mommyluvs, Cuban bread is very much like French or Italian bread. I didn't have either on hand, but had some whole wheat hamburger buns left in the freezer, so tried them and they worked great. I think trying to butter the rounded top of the buns would have been too hard, so I just turned them "inside out" and used the flat insides for buttering and browning the sammiches. Since you have to flatten them anyway, the rounded tops smooshed down onto the filling just fine. I really want to try these on French bread!
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  • DIZ3 2 weeks ago said:
    Cubans are my favorite sandwich and my "go to" anytime I see them on a restaurant menu. You can find all kinds of variations, but this recipe is the "true" Cuban. Unfortuantely, Bakerme, mustard is what they use on the real deal. Like you, I just don't care for mustard. When I make them at home, I mix the mustard with mayo to make it lighter. If I'm at a restaurant, I ask them to leave it off and serve on the side because sometimes they get carried away and you will end up with a mustard sandwich. lol! Here's the review I left for this recipe: Cuban Midnight Sandwich Hope it helps.
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  • bakerme 2 weeks ago said:
    Whoops, I started a new review instead of adding to yours, DIZ. Actually, we *love* mustard and have several kinds on the shelf, but found the Dijon just didn't seem to complement the sandwich well. The restaurant menu description says the sandwich has an IPA mustard sauce, whatever that is. Oh well, trying to figure it out at home means more of these yummy sandwiches!
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  • eastcoaster 2 weeks ago said:
    Bakerme that sounds delicious, thanks for posting. Saved. IPA mustard sauce is mustard mixed with honey,So google says:))
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  • bakerme 2 weeks ago said:
    Thank you, Manella! I have a honey mustard on the shelf, so will try that next time.
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  • eastcoaster 2 weeks ago said:
    Your welcome Bakerme, hope it works for you:)))
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  • bakerme 2 weeks ago said:
    I'll let you know :)
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  • bakerme 2 weeks ago said:
    Bump.
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  • bakerme 2 weeks ago said:
    I made the Cuban sandwiches again for dinner tonight and ended up mixing plain ol' yellow mustard with some honey mustard. It tasted very close to the restaurant mustard that includes IPA, which I found out is a kind of beer called India Pale Ale. Mine didn't have the beer in it, but we really liked it on the sandwiches, so I'll make them using the same mix again. Thanks again for your help, everybody!
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  • eastcoaster 2 weeks ago said:
    Hello Bakerme thanks for the update and info. glad it worked out for you:)
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  • mommyluvs2cook 1 week ago said:
    Awesome, glad it worked out better for you!
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  • Cosmicmother 1 week ago said:
    Bakerme, next time you're out of Dijon, try the Inglehoffer "Traditional Dijon" it's creamy and lightly sweet--not as spicy as regular Dijon.
    I have bought stone ground mustards made with beer before but can't remember the brand name. Might be something to look into!
    We love mustards and have a whole shelf dedicated to them, lol. We had a sampling with our ham the other week, my favorite is the French's Bold and Spicy. It's not as spicy as regular Dijon though, and not as sharp or tangy like yellow mustard. It's a perfect balance. :)
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  • bakerme 1 week ago said:
    Thanks for the info, Cosmicmom! I'll look for Ingelhoffer Traditional Dijon next time I go grocery shopping. We *love* mustard and have several kinds on the shelf. I really like 'em all, but my favorite is honey mustard -yum!
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  • bakerme 1 week ago said:
    Bump.
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