Key West Cuban Sandwiches
Since I’ve never been to Cuba, how could I really say what a Cuban sandwich is like? It’s because I feel like I sorta traveled there by way of south Florida when I was young girl. My dad us there often and we visited a lot of great Latin restaurants, which is where I really developed my palate for diverse latin food. I often wonder if they’re still there, because they were that memorable: from Greek food in Tarpon Springs to Colombian food in Sarasota, or Cuban fare like Paella Valencia and Cuban Sandwiches in Miami and Key West at the famed El Siboney, often times at hyper local spots that were also neighborhood phenomenons like this one.
This developed my love of fine restaurant food, diversity in food, the various food cultures available to explore in the world- how blessed I am to have had that experience and develop a palette at such a young age. I think that’s why I’m sitting here writing about food and cooking this type of food today, among the other varieties of globally-inspired dishes I love so much.
So to re-create the dishes I wanted to eat halal, I started with the famed Cuban Sandwich, since it’s one that has ham and pork meat in it, and something I thought I might never be able to have again. After some research, however, I was able to figure out right spice mixture and build a sandwich that not only I love, but my family and friends love, too. We tested the recipe many times to get it just right, which is why it also ended up in my newest cookbook, My Halal Kitchen: Global Recipes, Cooking Tips, Lifestyle Inspiration.
Basically, the meat I use is boneless, skinless chicken thighs. It’s dark meat, separates easily and cooks down great. The spice mixture is like an adobo somewhat but when you begin to cook it, the real kicker is adding in some orange juice- that gives not just flavor, but added acidity to break down the meat faster as it cooks.
If you have chicken stock or broth, add that, too. That gives it a little extra chicken flavor and color to the stock. Eventually, all the liquid will boil out before you plop it into the sandwich, but the flavor will be in the meat.
The original cooking time is long, but I’ve since made it twice recently and kicked up the flame to speed it up and had this done and ready to shred within 35 minutes, so it is doable.
Once that’s done, you can pull the meat apart with a fork. Now comes the building part- as you’ll see in the recipe, get some really great bread. If you’re near a Mexican store get the bolillo bread, but make sure it is not made with manteca, or lard. If you can’t find a good source, then a hoagie bread bun will do just fine.
Each side of the bread gets mustard, cheese (I use provolone if I can’t find Swiss), pickles (I use gardener if I’m out of pickles) and some halal smoked Turkey salami or bologna that you can find at most Middle Eastern/Mediterranean and Indo-Pakistani markets.
Then, I add the shredded chicken, close up the sandwich and wrap it in foil. I place it in a panini press or over a grill or in a grill pan and push it down with something heavier. This makes it flattened, makes the cheese melt and heats up all the ingredients so well.
Even if you’ve never had an authentic Cuban sandwich, this is one I think you’re absolutely going to love- and why not, it’s totally saborosa!
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