I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich.

You guys asked me so many time to post my version of this amazing sandwich and I always hesitated. To be honest, I was testing how I like it the best without offering anyone regarding how I make it.

CLICK HERE FOR MORE OF MY AMAZING SANDWICH RECIPES

I ate so many different version even though they all contain the same ingredients just slightly different made or prepared. In the end, what is truly authentic?

It’s food, a recipe and everyone add their own print, right? You are allowed to experiment and put your own little twist on dishes that you make for you and tour family.

That being said, my family went crazy for this one. Also, I made for my husband’s staff and they all loved it so I am confident that you guys going to love this recipe.

Click here for more wonderful lunch ideas from my blog.

I made 3 trays full of these Cubanos and I couldn’t resist. I didn’t have a piece of bread or anything with gluten for about 3 months at all, and this was rebirth experience.

So, if you are on low carb diet then you know what I mean. Anyhow, you can totally use low carb tortilla if you are on keto. It’s not the same as having a nice Cuban bread but, hey, better than nothing! Haha

It is truly amazing and so delicious and I really hope you give this sandwich a try.

When you make my Tasty Pressed Cuban Sandwich, or any other recipe from my blog please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you so much in advance!

Tasty Pressed Cuban Sandwich

Yield: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time for cooking pork: 6 hours

Total Time: 6 hours 25 minutes

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Ingredients

MARINADE

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 1 cup orange juice
• 1/2 cup lime juice
• 1 cup cilantro, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 tablespoons ground cumin
• 1/2 tablespoon Kosher salt
• 1/2 tablspoon ground black pepper

PORK

• 5-6 pounds boneless pork shoulder butt.

SANDWICH INGREDIENTS

• Four 10 inches (approximately) Cuban sandwich loaves, sliced into 4 equal sizes
• 1 stick unsalted butter, softened and divided
• 1/2 cup yellow mustard
• 1 pound sliced smoked ham
• Dill pickles sliced lengthwise
• Roast pork
• 8-10 ounces Swiss cheese slices

FOR PRESSING SANDWICH

• Garlic and Herbs Butter or read notes
• Cast iron grill pan with cast iron grill press
• OR PANINI PRESS

Instructions

PORK PREP:

1. Place pork into a largest ziplock bag then pours the marinade. Make sure that marinade is very well combined before pouring it over the pork. massage the pork for a bit to coat then close the ziplock bag and place in the fridge for at least 8 hours, preferably 12 hours. Halfway through turn the ziplock on the other side and massage it again just to make sure the pork is well coated with the marinade.

Oven roast pork in Dutch Oven for 3 to 3 ½ hours on lower heat at 350°F. Take it out of the oven, and allow it to cool down for 20-30 minutes before shredding or carving against the grain.

You can use your slow cooker: Set on high and slow cook for 4-6 hours depending on the size. You may slice it in big chunks so the pork fit well in the slow cooker. Shred pork using two forks as soon as the pork is falling apart.

Grilling pork brings an amazing flavor and it's my favorite ways to prep meat.

When I am cooking it on my Traeger Grill:

1. I prep my smoker for 15 minutes at 250° Fahrenheit with the lid closed. Then I place pork directly on the grill and cook for 2 hours.
2. Take it off the grill and put the pork in the center on the heavy-duty foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt.
3. Wrap the foil tightly around the pork, make sure the cider does not escape.
4. Place the foil-wrapped pork butt back on the grill and cook until the temperature of 145 degrees Fahrenheit, in the thickest part of the meat, about 2-3 more hours longer depending on the size of the pork butt.
5. Allow it to cool DOWN completely for about 30 minutes in foil before shredding or carving against the grain.

Sandwich Assembly:

1. Slice Cuban bread loaf in half then spread unsalted butter on one size and mustard on the other.
2. Add sliced or shredded pork, ham, cheese slices, and pickles. Close and spread or brush soften garlic and herbs butter on top then slice into equal portions.
3. Preheat your grill pan and cook these but pressing onto the cast iron grill. pan and pressing it with cast iron grill press. You can turn it around if you wish and do the same on the other side. You may use a panini press or just bake in the oven if you do not wish to press it at all. I like keeping them in the warm oven wrapped before serving, or microwave to make the hot.

Notes

• If you get pork shoulder butt with a bone, no worries you can still do this and it will taste great.
• If you wish to use Pork Loin or Tenderloin, it's great! I tried it and it tastes fantastic. You do not need to panic.
• If you like any other pickle or ham go ahead and adapt to your liking. Maybe you like dijon mustard use that one. We prefer yellow mustard and smoked ham over honey glazed ham.
• If you cant get garlic and herbs butter then spread butter on the bread and sprinkle with herbs and garlic powder.

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An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected.

The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the first one.

It was really incredibly easy and tasty that my family asked me to make these ribs 3 times just this week.

They loved the crispiness of the ribs and the fact that they are so juicy as well as tender.

I am so happy to tell you guys that I will try to share as many recipes as I can just for the air fryer.

Well, I am thinking of recipes that are simple, easy, and perfect for a quick dinner. A meal ready to be on the table in less than 30 minutes.

CLICK HERE FOR MORE TASTY PORK RECIPES

I feel like this is the best invention ever. To be perfectly honest with you all, I was one of those skeptical people. I used a conventional oven in the past and loved it.

However, in the case of air fryer, we are talking about a kitchen gadget that is similar to the conventional oven yet so different. Absolutely amazing!

With that being said, I might be just a bit in love with my air fryer. We have been using it literally every single day since my husband decided to surprise me.

Some things we made are pizza, bacon, boiled eggs, fish, fries, wings as well as fish sticks, burgers, etc. Yes, we are killing it here with the air fryer.

My Anna tested making cookies and somewhat healthy energy bars in the air fryer. Even biscuits came out sort of tasty. Okay, I might be just a little excited so I keep blabbering but I am being honest.

Click here to check my Amazon Store with some Air Fryer Recommendation.

If you have any questions or recipes that you would like me to post or test using air fryer please do not hesitate to comment below. I would really appreciate some ideas.

What have you made using an air fryer?

If you make my tasty Air Fryer Baby Back Ribs, please share it with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandraseasycooking. Thank you for all your support!

You may also like:

• Zesty Rosemary Lime Chicken Wings
• Roasted Cauliflower and Cheese
• Air Fryer Rainow Potatoes with Rosemary

Air Fryer Baby Back Ribs

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

Print

Ingredients

• 1 rack of baby back ribs, cut ribs into sections
• 1 tbsp. Liquid Smoke
• 1 tbsp. Oil
• Seasoning:
•  2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Chili powder
•  1 teaspoon Onion powder
•  ½ teaspoon Garlic powder
•  ½ teaspoon Brown Sugar (add low carb sugar if you are keto such as Truvia Brown Sugar Blend)

Instructions

1. Pat the ribs dry with kitchen paper towel then rub all over oil and liquid smoke.
2. Mix all the ingredients for seasoning together. Season the ribs with the spices.
3. Cut the rack of ribs into sections 4-5 ribs to fit the air fryer.
4. Cook the ribs in the air fryer for 20 to 40 minutes at 400 degrees Fahrenheit, depending on the rib thickens as well as your air fryer.
5. After the ribs are done, you may brush some BBQ sauce and pop in the air fryer for 5 more minutes, but it is not necessary. I like brushing just the leftover drippings for more flavorful ribs.
   If you do not want to add BBQ sauce then just allow the ribs to rest for about 10 min so the juices could go back.

Notes

You can make this Low carb and Keto friendly just by switching a few things. For example, adding low carb sugar. Yes, you may add regular brown sugar as well. It is all about meeting your diet. We are doing low carb so that is why I mention that.

My AIR FRYER is 6 QT

Also, you can serve it with potatoes, cauliflower or sauteed cabbage. It is very simple serving it with cabbage.

Sauteed Cabbage

4 servings

INGREDIENTS:

1/2 Organic Cabbage, slice into thin strips

2 Garlic cloves, crushed and minced

2 tablespoon Olive Oil

Splash of Water

Salt and Black Pepper to taste

DIRECTIONS:

Heat the skillet and add oil,

Sautee on the oil for about 4-5 minutes at medium-high heat.

After the cabbage is coated with seasoning and almost half done sauteeing, add a splash of water to help cabbage get softer.

Allow it to cook for additional 2-3 minutes. Season to taste.

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Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?

I hear ya! Well, to be honest, I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.

We have Asian influenced meals at least twice a week. I am fortunate enough that my family love the flavors too.

Click Here for more tasty Asian Influenced Meals

Broccoli and Pork Tenderloin Stir Fry is so simple and easy that the only time consuming is actually preparing before cooking and that is even faster than getting food to be ready in Chinese restaurant.

One of the ultimate favorites that I must have most of the time when I go is hot and sour soup. No matter how many times I made that soup at home, it was never the same as in the restoraunt.

Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am totally evil.

However, I was craving it badly the other day and did not have any beef; getting out of my PJ was not an option. It is my stay at home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!

Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat that you like, adjust the spiciness, thickness, sodium est.

That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected Fail attempt, again!

Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!

It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!

Broccoli and Pork Tenderloin Stir-Fry

Yield: SERVES 4 to 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinade Time: 15 minutes

Total Time: 45 minutes

Simple, delicious and quick weeknight dinner.

Print

Ingredients

• 1 Tbsp Oil (Canola, Vegetable, etc)
• 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
• ½ Large Carrot julienne, cut into matchstick size
• 2 cloves of Garlic minced
• 1 Inch Fresh Ginger minced
• ¼ Onion chopped or sliced
• 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
• 1 Red Pepper sliced into strips *optional
• 1 Tbsp Oyster Sauce
• ½ Tbsp Soy sauce Lite, if needed to taste
• Garnish:
• Toasted Sesame Seeds
• Meat Marinade:
• ½ Cup Soy Sauce Tamari to sub for GF option
• 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
• 1 Tbsp Sugar
• ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
• ½ Tbsp Corn Starch or Flour

Instructions

1. Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
2. Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
3. In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
4. Add minced garlic and ginger, stir-fry with meat-don't let it burn; You must stir.
5. Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
6. Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
7. Serve it over or with Steamed rice or it could go well with egg noodles too.

Notes

·       I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see on the pictures, I omit peppers and add onion powder.

·       If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.

·       Rice Wine Substitute:

·       Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Sake-although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.

·       Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with slightly different flavor/taste.

FOR LOW CARB OPTION:

Use Cauliflower Rice or Shirataki Noodles

Recommended Products

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