Iron Chef Brooklyn: Cuban Sandwich Recipe

Tuesday, April 7, 2009

Cuban Sandwich Recipe

Jeff kindly shared his secrets for what makes his Cuban sandwich, in our opinions, the best in Brooklyn. (We were addicted—and heartbroken that we might never have one again!) Now, I can assure you that I won't be the only one from Iron Chef Brooklyn making this myself! The trick, you'll see, isn't just about sourcing the right ingredients... it's also about restraint.

Bread: Pan cubano from Mas Que Pan (or whatever it's called now) at 5401 5th Ave. in Sunset Park, Brooklyn

Pork: Pork carnitas from Trader Joe's

Ham: Prosciutto Cotto from Salumeria Biellese in Chelsea (bought at Stinky Bklyn on Smith St., though)

http://www.salumeriabiellese.com/retail.html

Salami: Sopprasata was from Biellese as well

Cheese: Emmentaler cheese from Stinky Brooklyn (brand unknown)

Pickles: Trader Joe's Garlic Dill pickles (refrigerated)

Mustard: Gulden's Spicy Brown Mustard

Mayo: Duke's - the best mayo in the US (usually only available in the south), but I'd bet Kewpie brand would work great

The key is to layer and not put too much of any one thing on it. (We went with one thin layer of everything and pre-heated the carnitas before pressing.) Butter the outside of the bread (most places butter the inside, too, but I'm not a fan of that) and press in a sandwich press until the bread is crispy but not darkened.

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Iron Chef Brooklyn Schedule

Battle Breakfast: March 20, 2010
Sherri and Becky vs. Jamie and Alessandro
Judges: Sam, Cybele, Chris, Brian, Danielle, Mary Beth

Battle Cheese: Feb. 20, 2010
Danielle and Mary Beth vs. Jamie and Alessandro
Judges: Sherri, Chris, Dave, Sam, Olga, and Boris

Battle Beef: Jan. 2, 2010 (Boston)
Sherri and Becky vs. Grimm and Chris
Judges: Sam, Reuven, Lindsay, and Austin

Battle Thanksgiving: Nov. 7, 2009
Dave and Cybele vs. Sherri and Becky
Judges: Grimm, Chris, Lambeth, Brian, Sachiko, Beth

Battle Chicken: Sept. 26, 2009
Dave and Cybele vs. Olga and Boris
Judges: Sherri, Chris, Grimm, Becky

--Summer Break--

Battle Onion: May 31, 2009
Dave and Sachiko vs. Dave and Carol
Judges: Sherri, Chris, Olga, Boris, Danielle

Battle Egg: April 19, 2009
Dave and Sachiko vs. Sam and Beth
Judges: Sherri, Chris, Carol, Liz

Battle Pork: March 21, 2009
Danielle and Jeff vs. Dave and Cybele
Judges: Sherri, Chris, Martin, and Beth

Battle Pasta: Feb 7, 2009
Sherri and Chris vs. Danielle and Jeff
Judges: Ari, Dave, Cybele, and Dave

Battle Cereal: Jan. 3, 2009
Sherri and Becky vs. Lauri and Jessica
Judges: Sam, Grimm, Dave, and Chris

Battle Cheddar: Nov. 15, 2008
Sherri and Becky vs. Dave and Cybele
Judges: Danielle, Jeff, Chris, and Grimm

Battle Shrimp: Oct. 4, 2008
Chris and Grimm vs. Sherri and Becky
Judges: Lauri, Dave, Sam

Here are the rules:

1. Each team must make four dishes that star the secret ingredient, and must present six small servings of each dish. Remember: The ingredient is agreed upon a month in advance, and recipes (and advance testing) are allowed.

2. Judging is based on taste (10 points), plating (5 points), and originality (5 points).

3. Each team gets 1 hour of prep time and 1 hour of cook time, both done at the host house on the day of the game. The team that goes first has to clean as they go so that there isn't too much pause between sets. Each team is responsible for their own clean-up. The reigning champs get to choose their time slot.

4. Teams can start planning the menu as soon as the ingredient is set. The ingredient must be agreed upon by both teams and cannot be changed later.

5. Anything that cannot be made from scratch within the two-hour time frame may be purchased (i.e. stock, ice cream) but the team must reveal to the judges the items that were not handmade.

6. We operate with a spending cap of $100 per team. Generally, teams give the host their shopping list one week before the battle, and groceries are ordered online. Specialty ingredients can be bought elsewhere. Teams can also feel free to ask about equipment and serving ware in advance, but should plan to bring disposable plates and bowls on which to present their dishes.

7. Both teams need to set their menus in advance, and bring printouts of their menus so that the judges can look at them when scoring at the end. We will also provide scorecards for the judges.

8. The opposing team will be asked not to comment on the dishes in any way.

9. The opposing team will also record the comments and photograph each dish.

10. Ties will be judged thusly: The team with the highest-scoring dish wins!

Some Common Questions

- Can we cook anything at home and bring it with us?
No, never.

- Can we only prep in the first hour and only cook in the second hour?
You can use the two hours any way you like.

- Do we have to have everything plated and ready to go out the door the minute the two hours are up?
Sort of. We know that you don't want to serve cold food. Therefore, we suggest you start serving a little bit early. This way, the extra time can be used later to put the finishing touches on and plate your dishes. We hear the TV show fudges this one a little, too.

- Do we have to save receipts to prove we came in under the $100 cap?
In general, no. We use the honor system, and we think most people stay well under the cap. However, if your dishes include expensive items (truffles, caviar, Champagne, foie gras) then please do bring your receipts to the game.

- Do we have to bring menus?
Yes. They are something you hold on to until the end, and you only pass them out if the judges request them when they are tallying. (We don't pass them out earlier because we don't want to spoil the surprises.)

- Do I have to answer judges' questions about what's in a dish?
Yes, you have to answer any questions about ingredients and prep honestly and fully during the course of the battle—no exceptions. All judges have a right to know what they are eating, how it was cooked, and whether anything (dough, stock, ice cream, etc.) was purchased.

Iron Chef Brooklyn