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Cuban Sandwiches
A Cuban sandwich is not much more than a gussied-up ham and cheese toastie. Here three meats are pressed with cheese, pickles, and mustard until toasty and warm.
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Potato Chip Grilled Cheese
Four words: Potato. Chips. In. The. Sandwich. Ok, five words. Still just as tasty.
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Grilled Cheese With Roasted Pineapple, Ham, and Swiss
A classic grilled cheese sandwich with roasted pineapple and ham.
The Cuban Sandwich
Cuban sandwiches are a favorite in all parts of the US and this authentic Cuban sandwich recipe covers roasting the pernil and making the best sandwich you have ever had!
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Grilled Cheese Sandwich
The very best method for making a classic grilled cheese sandwich.
Cubanos inspired by Chef — Binging With Babish
Chef is holy ground for film foodies, and as demonstrated in a previous episode, has some real culinary chops behind it (courtesy of Roy Choi). I love a good Cubano as much as the next guy, but can some garlic and citrus really elevate my favorite hangover snack into something worthy of a What-About
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Grilled Cheese With Guacamole
Grilled cheese with creamy guacamole in the center that bursts out as you bite into it. This may be the greatest thing ever.
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Grilled Cheese With Bacon, Tomato, and Avocado
A grilled cheese stuffed with crisp bacon, tomato, and avocado.
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Sheet-Pan Cuban Sandwiches
These sheet-pan Cuban sandwiches feature all of the flavors of the classic sandwich, but in an easy-to-make, party-friendly package.
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Cemita Grilled Cheese Sandwich
A grilled cheese inspired by cemitas—the Puebla, Mexico sandwich specialty. Stringy Oaxacan cheese surrounds a spicy, creamy mash of avocado and chipotles in adobo, while a layer of whole papalo leaves add an herbal pop. This sandwich may not have the meat or the classic cemita roll, but it still manages to capture the bold, fiery flavors of the original.
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It's a Cubano sandwich but without the roasted pork and with the addition of a buttery, grilled crust.
Serve With
Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions
This recipe hails from Epcot's Food and Wine Festival at Walt Disney World. The mojo pork is slow-cooked and served with a simple cilantro-lime rice, black beans, and pickled red onions for a complete meal.
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
Cubanos inspired by Chef — Binging With Babish
Chef is holy ground for film foodies, and as demonstrated in a previous episode, has some real culinary chops behind it (courtesy of Roy Choi). I love a good Cubano as much as the next guy, but can some garlic and citrus really elevate my favorite hangover snack into something worthy of a What-About
Mojo Beef Burgers with Tequila-Lime Aioli
Take your #burger game to the next level this summer with Mojo Beef Burgers with Tequila Lime Aioli! These craft burgers are perfect for a festive cookout menu.
Mojo Cuban Roast Pork
This is the actual recipe for Cuban Roast Pork from the movie Chef. Created by rock star LA chef Roy Choi, this is EASY and packs a SERIOUS flavour punch!
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Cuban-Style Roast Pork Shoulder With Mojo
Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.
Cuban Pork Sandwich (Cubanos) from Chef Movie
This is the Cuban Pork Cubano sandwich from the 2014 Chef movie. The ACTUAL recipe from the movie which was created by rock star chef Roy Choi!
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Fried Plantains With Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion
[Photographs: J. Kenji Lopez-Alt] Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a...
Gallo Pinto (Costa Rican Beans and Rice)
Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious side. It's easy to prepare, too!
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Maduros (Fried Ripe Plantains) with Mint Mojo
Ripe plantains are slow-fried in oil until deeply caramelized and sweet. They get served with an herbal mint and parsley mojo sauce that brings a bright, acidic element to the sweet-and-savory snack.