Recipe courtesy of Enrique Reyes

Cuban Sandwich

  • Level: Intermediate
  • Total: 5 hr 55 min
  • Prep: 1 hr 10 min
  • Inactive: 4 hr
  • Cook: 45 min
  • Yield: 1 Cuban sandwich
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Ingredients

1 8-inch Cuban Sandwich Bread, recipe follows

1 tablespoon mayonnaise

1 tablespoon yellow mustard

4 slices ham

3 slices pork (from a slow roasted pork shoulder)

3 slices Swiss

4 pickle slices

First Part:

5 pounds bread flour

1 liter water

1 ounce active dry yeast

Second Part:

8 pounds bread flour

4 ounces pork lard

1 1/2 ounces salt

1 ounce active dry yeast

Directions

  1. Open the Cuban Sandwich Bread and spread the mayonnaise on the top and the mustard on the bottom. On the bottom, layer the ham first and then add the pork, cheese and pickles. Weigh the sandwich down with a second pan and grill on a warm cast-iron pan or in a panini maker, enough to melt the cheese.

Second Part:

  1. Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.
  2. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
  3. Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes. 

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