Brick Grilled Cuban Sandwich, plus an El Diablo Mustard Giveaway

brick grilled Cuban Sandwich

Use a brick covered in foil to simulate a panini press on your grill to make the perfect Cuban sandwich.

Living in South Florida, The Cuban Sandwich is just a part of every day life. You can pick up a Cuban pretty much anywhere you go. However, not all Cubans are created equal. There are important elements to forming the Quintessential Cuban Sammy. I am not Cuban, but have learned a lot from my Cuban co-workers over the years and thought I would give it the old College try on the grill. A traditional Cuban is made on a Sandwich or Panini Press and I simulated this experience with a brick on the grill. This is a great sandwich to make to feed a crowd at a tailgate because a true Cuban Sandwich, stuffed with roasted pork and ham and smothered in melted swiss cheese, is quite filling.

The assembly: generous slather of mustard, then cheese on both side, then ham, roast pork, pickles...

The assembly: generous slather of mustard, then cheese on both side, then ham, roast pork, pickles…(note I ran out of sandwich pickles and had to use spears)

Research says that The Cuban Sandwich originated in Tampa from the Cuban workers in the Cigar factories in Ybor City…..but let’s just agree that wherever they hail from (Tampa, Key West or Miami…) they are a culinary gift from the Cubans. If you ever get a chance to get a Media Noche Sandwich (mid night), definitely give that a try. A Media Noche is a Cuban sandwich on the MediaNoche bread which is a fluffy egg bread- similar to Challah. It is the best.

The brick acts as a panini press on the grill. You can also use a cast iron skillet if you don't have a brick.

The brick acts as a panini press on the grill. You can also use a cast iron skillet if you don’t have a brick.

I finished this sandwich off with 2 mandatory ingredients for any Cuban- mustard and pickles. I chose to use El Diablo Mango mustard to spice things up a bit- I thought the Mango flavor would compliment my tropically inspired sandwich. It adds just a hint of sweetness and a ton of flavor, with a bit of kick. I’m offering a giveaway of the whole suite of El Diablo Mustards – just leave a comment on my blog on your favorite way to use mustard and you’ll automatically be entered to win an El Diablo Mustard Pack. If you like a little heat, this mustard is for you. My favorite is the mango, but the Jalapeno and smokey chipotle are close contenders. This contest will run until 10/29/2014 where I will announce the winner here on my blog.

Hot off the (Grill) Press!!

Hot off the (Grill) Press!!

el diablo mustard

The El Diablo Mustard line up. Leave a comment on my blog to enter to win a package of the entire offering of El Diablo mustards.

Ingredients:
• 1 loaf of Cuban Bread – go to your Latin market if you can’t find at your grocery store. The bread is important to a true Cuban.
• 2-3 cups roasted pork (to be really authentic, marinate the pork in Mojo first: FYI, I do not currently have an oven and didn’t have time to smoke a pork butt so I roasted a pork butt in the crock pot for 6 hours in mojo marinade and sliced oranges and lemons. It turned out great for this purpose).
• Ham (I used applegate farms nitrate free ham- any boiled or glazed ham should work okay).
• Dill pickles, thinkly sliced
• 2 package sliced swiss cheese- enough slices to generously fill an entire loaf
• Mustard- I used El Diablo Mango Mustard to add a little kick

Tools:
2 bricks covered in aluminum foil OR a large cast iron skillet

Directions:
Preheat your grill to medium high heat (375-400), creating a direct and indirect zone. You will want to grill the sandwich on indirect heat so the sandwich is not directly over the flame, but still gets plenty hot to melt the cheese and toast the bread and form char marks. Grill under the foil covered brick (or use an inverted cast iron skillet) with the lid closed for approximately 10 minutes or until the cheese has melted nicely and the bread is toasted and golden.

Traditional Cubans are sliced diagonally into triangles. For serving a crowd or a tailgating party, slice into mini servings so people can grab and go. I finished these off with these cute Miami Dolphins toothpicks that I found on Etsy, which are perfect for a tailgating party.

*note, this is sponsored post by El Diablo mustard, but the thoughts and recipe are my own. Sponsored posts help keep this blog going!

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Robyn

My focus is on healthy, simple and creative recipes on the grill. I encourage women to learn to grill as it is a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen.

Click Here to Leave a Comment Below

Jym Brittain - October 25, 2014 Reply

Smoked roast beast with swiss on home made black rye with mustard….. oh holy nom nom nom

Mike - October 25, 2014 Reply

In Tampa, where the Cuban sandwich originated (that’s another bone of contention with Miami), the sandwich didn’t start off being pressed.

You should check out the Cuban Sandwich Festival at thecubansandwichfestival.com.

ps. Try adding some salami next time, it’s transplendent.

Garry Alconera - October 25, 2014 Reply

I love this mustard on my hot ham , mozzarella , and fresh mushroom sandwiches . It adds a slightly sweet tangy “tickle” to the mix ; )

glen regan - October 25, 2014 Reply

I love coating wings with a seasoned mustard and then breading them. On the grill for some tasty wings. The chipotle would go great with the wings…

David Sims - October 25, 2014 Reply

I love to slather it on chicken thighs and throw them on the grill. I like any good spicy mustard. I also love to dip my potato chips.

Sandy headtke - October 25, 2014 Reply

I used the Mango mustard on a pork roast. Can’t wait to try the others.

Iris zvi - October 25, 2014 Reply

My favorite way to use mustard is to slather it on a rack of lamb roast and then roll in Rosemary and other spices before roasting in oven.

Rich Miller - October 25, 2014 Reply

I live very close to Tampa, and an awesome cuban sandwich is something we’ve always enjoyed. I definitely want to try this because I’ve not actually tried to make a real cuban at home. This really looks good!

My favorite use for mustard is on grilled brats. I also use some brown mustard when I make chicken salad.

Thanks for the post!

Robyn - October 27, 2014 Reply

Mustard on brats is a must! I love a nice grainy mustard for those!

Robyn - October 27, 2014 Reply

Iris- I love rosemary with lamb- what a great flavor combo!

Robyn - October 27, 2014 Reply

Hi Sandy, I love the mango as well! It’s my favorite.

Robyn - October 27, 2014 Reply

David, I’ve always loved Mustard, it is such a versatile condiment. In college i’d come home late from the bars and make mustard sandwiches lol. Crazy college kid!

Robyn - October 27, 2014 Reply

the Chipotle would be great on wings, I will have to give that a try!!

Robyn - October 27, 2014 Reply

OHHH yum, this is making me hungry!

Robyn - October 27, 2014 Reply

Awesome, everything is better with Salami! Yum!

Robyn - October 27, 2014 Reply

this conversation thread is making me oh so hungry!

Tommy Tippett - October 28, 2014 Reply

Hi—From hot dogs to corn dogs to brats to burgers to lamb to chicken to adding it in egg salad and in deviled eggs to a mustard and dill pickle with cheese sandwich—mustard rocks! And that mango mustard sounds outstanding!!! So does the steakhouse! Gotta love mustard!

manda - October 28, 2014 Reply

On brats! Love the giveaway!

Scott - October 28, 2014 Reply

I love mustard in several styles,on so many things, especially pork. One that surprises my family and friends is chicken sandwiches with mustard and lettuce, NO mayo or tomato. Lately using mustard more and more on burgers, hot dogs, subs, and of course BRATS! Wow it’s supper time, gotta go, LOVE your blog and site Grill Girl!

Carolsue - October 29, 2014 Reply

Yes! I like A LOT OF HEAT. There are so many ways I could use this mustard

Mike - October 29, 2014 Reply

Grilled pork chops with a mango mustard glaze FTW!

Brittany Koelmel - October 29, 2014 Reply

Jalapeno on a roast beef sandwich would be soooo yummmy.

Robyn - October 29, 2014 Reply

Lower calorie that way too!

Robyn - October 29, 2014 Reply

ME TOO!! This mustard is for you then.

Robyn - October 29, 2014 Reply

yum!

Cuban Sandwich Grilled Under Bricks with El Diablo Mango Mustard - October 30, 2014 Reply

[…] Page 2. Get the recipe and tips for making a Brick Grilled Cuban Sandwich | Grill Girl […]

Sandy headtke - November 5, 2014 Reply

This sandwich looks amazing. You show you don’t need the fancy appliances to make a special sandwich, just good ingredients.

Robyn - November 14, 2014 Reply

Thanks Sandy!

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