Cuban Press Torta Cubano
1# Pit Ham, sliced thin (or Ham Steaks)
1# NY or Ribeye Steak, pounded flat and cut cut into 4 pieces
8 ea, Thick sliced queso Oaxaqueno
1 quart, iceberg lettuce, shredded
1 pint, white onion, julienned
1 pint, salsa verde, recipe to follow
(½ # tomatillos, 1 ea, white onion, rough chopped. 2 ea, jalapeño, stems chopped off 6 ea, garlic cloves, 1 pint, fresh lime juice, 1 bunch, cilantro, 1 ea, avocado, olive oil and salt)
1 ea, large heirloom or red tomato, sliced ½ “ horizontally
2 ea, avocado
4 ea, Bolillo bread rolls
2 ea, eggs, whisked until scrambled, but still raw.
1 quart Panko
Your favorite steak seasoning
Canola oil for frying
Butter to cook sandwich
Prepare the salsa verde: In a bowl, toss the tomatillos, white onion, jalapeños and garlic with enough olive oil to coat and a few pinches of salt. Lay the veggies out on a baking sheet and roast in a 350 degree oven for 20-30 minutes until the veggies are carmelized and soft. Let the veggies cool down a bit and then, in a blender, add the veggies to the lime juice and purée until smooth, Once smooth, add the cilantro and avocado and continue to blend until smooth. Add salt to taste, reserve.
Prepare the Vein steak. We love the vein steak, so many options. Here, we are almost doing a chicken fried steak method. So, cut the steak into 4 equal pieces, then, between two pieces of plastic wrap, pound the steak out as thinly as possible. You’ll want it to be about the same size as your bread. Next, season the meat with your favorite steak seasoning, taco seasoning or just salt and pepper. Let it sit for 20 minutes. Next, put your scrambled eggs in a shallow baking dish, do the same with the panko. Dip your steak in the eggs and thoroughly coat the steak, then dip the steak into the panko and reserve. Repeat with the remaining steaks. In a cast iron skillet, heat the canola oil to 350. Fry your steaks on both sides until GBD. (Golden brown delicious) Reserve the cooked steaks.
Built the sandwich. Cut your Bolillo bread horizontally and reserve the top. Start by adding the shredded lettuce, Then drown the lettuce with the salsa verde. Next add the cooked steak, then the tomatoes, then the ham, then the cheese, then the onions, more salsa verde, then add half an avocado, sliced to each sandwich. Finally add the cheese on top. On the inside of your top bun, add lots more salsa verde and then top your sandwich.
At this point, you can store the sandwich in the fridge for later or cook it now. Store no longer than 12 hours.
Cook it. In a large cast iron skillet heat some butter over medium heat and add your sandwich. Press the sandwich down with a second hot, smaller, cast iron skillet. Cook until the bread is crispy and the cheese is melty. Cut in half, pour a beer and enjoy! Cheers.