Blues Hog BBQban Sandwich
The Cuban sandwich is a South Florida classic and it is one of my favorites. It is a hot pressed sandwich of Cuban bread, sliced ham, spicy roasted pork, mustard, and sliced dill pickles. There are several variations to it depending whether you are from the Tampa area or further South. This is my BBQ spin on the Cuban, using pulled pork for the roast pork and a mustard based BBQ sauce in place of the mustard. I present to you the BBQueban.
The Cuban sandwich is a South Florida classic and it is one of my favorites. It is a hot pressed sandwich of Cuban bread, sliced ham, spicy roasted pork, mustard, and sliced dill pickles. There are several variations to it depending whether you are from the Tampa area or further South. This is my BBQ spin on the Cuban, using pulled pork for the roast pork and a mustard based BBQ sauce in place of the mustard. I present to you the BBQueban.
- 1 loaf cuban bread (i can't get it around here so use french bread)
- 1/4 pound ham thin sliced (use good quality ham, not the cheap stuff)
- 1/4 pound pulled pork
- 1 ounce blues hog honey mustard bbq sauce (or use any south carolina style mustard bbq sauce)
- 4 each dill pickle slices (lengthwise slices like claussen brand sandwich slices)
- 1/4 pound swiss cheese
- Carbohydrate 4.06 g
- Cholesterol 123.101370525 mg
- Fat 54.144080356625 g
- Fiber 0 g
- Protein 29.90620126725 g
- Saturated Fat 22.803148116 g
- Serving Size 1 1 Serving (183g)
- Sodium 487.0664182125 mg
- Sugar 4.06 g
- Trans Fat 4.56335483537499 g
- Calories 627 calories
Step-by-step
- Slice the bread lengthwise. Lightly butter the inside of the bread and grill/toast until crisp.
- Top the bottom with the ham, pork, mustard sauce, pickle, cheese and the top piece of bread. Cut in half at an angle.
- Cook in a panini press for 5-8 minutes. If you don't have a press, you can put the sandwich between a hot griddle and a preheated cast iron (or heavy pot) on top.
Bread Substitutions and Structural Integrity
Substituting standard French bread for authentic Cuban bread alters the final crust significantly. Cuban bread incorporates lard and a dough palmetto leaf indentation, yielding a shatteringly crisp exterior and an airy crumb that French baguettes simply do not replicate. French loaves feature a tougher chew and higher moisture resistance, which impacts how steam escapes during the pressing stage.Thermal Pressing and Texture Physics
Achieving the characteristic flat profile requires sustained downward pressure combined with direct heat transfer. A panini press applies uniform force at approximately 400 degrees Fahrenheit, melting the Swiss cheese while fusing the ham and pulled pork into a cohesive layer. Without a commercial press, weighing down a cast-iron skillet with a heavy secondary pot simulates this necessary mechanical compression. Buttering the interior crumb before toasting creates a lipid barrier that prevents the mustard-based sauce from making the bread soggy.Storage and Reheating Protocols
Constructed sandwiches can be wrapped tightly in parchment paper followed by aluminum foil and refrigerated for up to 24 hours before cooking. Freezing unpressed sandwiches is discouraged because moisture from the dill pickles alters the cellular structure of the bread upon thawing. Reheat leftovers on a medium-low griddle covered with a heavy lid to warm the internal proteins without burning the exterior fat.
