There are two types of people in the world: Those who like pickles and those who don’t. I’m neither of these and both at any given time. Not much the latter, though.
Let me be more clear…pickles have their place. And as far as I’m concerned, they belong virtually everywhere. Do they anchor the delights of a greasy spoon burger with globs of mayo, crunchy iceberg and minced up sweet onions? You better believe it. Do the bread and butter variety add a certain je ne sais quoi to Reuben Sandwiches with Russian Dressing & Quick Kraut? Yup. Should you brine your chicken in pickle juices to tenderize and flavor wings and thighs of your dreams? Absolutely. And what about the delicious Cuban? In case you’re wondering, I’m talking about the sandwich here, not the man. Although, if I asked him, I know what he’d say: Fry it. He’s a genius. He’s my kind of people. So I did. And he’s not wrong. We are pickle people. And now you are too.
Yea, that’s a French baguette. It works beautifully if you can’t get your hands on some of the lovely, lardy Cuban variety.
Feeds a big ole’ Cuban Family of 4-5; Takes a while, let’s be real, you gotta make the lechon and that requires patience, Iago. I promise, it is worth every minute.
Ingredients for Fried Pickle Cuban Sandwich
- Make my Magic Carnitas – up until the “Last step”. No need to fry for this sandwich, just pull apart the juicy pork and use it as the meaty decadence. You will need about 1/2-3/4 pound of cooked lechon meat.
- About 16 shaved slices of sweet ham
- About 12 slices of Jarlsberg cheese
- 1 fresh French baguette, halved longways
- 2 tbsp yellow mustard
- 5 finger sized dill pickles, halved longways
- 1/2 cup cornstarch (option to use full cup cornstarch and omit flour)
- 1/2 cup ap flour
- 1/2 cup cold soda water
- 1 tbsp salt
- 3-4 cups canola oil for frying
Method
Did you make the lechon? Have a few bites and share with your four legged friends. Crack open a cerveza. Let’s go.
Pickle time – Heat oil in a large pot or Dutch oven to 300F.
In a mixing bowl, whisk the flour, cornstarch, tbsp salt and soda water.
Dip each half pickle in the batter, dripping off the excess. Fry in 2 small batches for about 3 min, or until golden and light and crispy. Dry on paper towel lined plate.
Assemble sandwich –> Lay out the bottom of the bread –> layer of mustard –> layer of sweet ham –> layer of lechon –> layer of cheese –> pickles!
Press the top layer of bread on and cut into equal portions.
Does it make you wanna move to Miami??
You are gonna wanna serve these with my super easy Tostones & Mojo & a big ole pitcher of Watermelon, Tarragon & Blueberry Mojitos!
