Making the Ultimate Cuban Sandwich at Home

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[@MadScientistBBQ]

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0524-madscientist10

[@summersands8105]

Absolutely love their aluminum baking sheets/sheet pans. They are a great weight and clean up beautifully. They're also made in the USA and that's a big plus for me.

[@Tukwilapilot]

Declared it the winner without the ham. No bias there. lol. 😂

[@SammyBenitez]

As a second gen Cuban American that grew up in Miami, love the idea. Technically Medianoche is a Cuban sandwich with a softer/sweet bread vs the traditional Cuban sandwich with Cuban bread. I prefer medianoche’s to Cubans, but they’re both good.

[@MadScientistBBQ]

Man I was wondering about that but found conflicting info online. Thanks for the clarification!

[@danielnegron2456]

Cuban here. The medianoche actually has a different bread than the Cuban sandwich. The bread for medianoches is more yellow (egg), softer and sweeter. That said I approve of this version. Looks fantastic.

[@jorgem.1564]

I swear my you tube has a cuban sandwich notification. Whenever someone posts anything about a cuban...it pops up for me right away. And that is a good thing.

[@MadScientistBBQ]

😂 that’s because Cuban sandwiches are delicious

[@user-ho1yn6ms7y]

I came to comment on the same thing! I’m just drawn to Cubanos! And a Mad Scientist version? Yes please!

[@bryanbyerly89]

The algorithm be algorithming

[@richardsarcheryreviews]

​@MadScientistBBQ hi Jeremy I got some lamb brest ribs at a great price I've been looking for a lamb rub online but there isn't any decent ones I thought about using spg but want something with a bit more flavour any ideas would be great please

[@jasongraham4206]

My go to with Brisket leftovers and a suggestion for you is Brisket Philly Cheesesteak! It's amazing.

[@FOGOcharcoal]

Looks great Jeremy. We did this a while back but we marinated the brisket in MOJO for that extra Cuban flavor.

[@xazrael]

Oh HELL YES - Precise attitude to that movie too

[@renejr.hernandez544]

Ma man!!! YES! This is 100% my favorite movie. Love that you did a video with your twist. Been enjoying your content for almost 4yrs and you never cease to disappoint. Thanks for all the great lessons.

[@tfretch-hobbyist]

I live in miami and now have a new restaurant to check out when im on a Keto cheat day. Love your content. Made my first brisket earlier this year on my chargriller offset and it was amazing. Thanks for sharing your knowledge!

[@aaronhunt4486]

I made one using pulled pork and a ham that I smoked and homemade pickles from the garden. Amazing stuff

[@christophermunoz6132]

First gen Cuban in Miami. Love this. Awesome I will be doing this at home. My family has finally come to enjoy smoked food. Amazing content . Still working on different flavors myself because of the cultural differences. Keep it coming. Empingao

[@JK-uo2jv]

I’m originally from New Orleans and I’ve put brisket on a Muffuletta. The brine from the olive salad cuts through the saltiness and richness of the cured meats and brisket. The smoked brisket adds another dimension of flavor and even texture. The cheese gives it a slight creaminess. It’s really good if you like Muffulettas.

[@BNOBLE.]

I use a hot cast iron pan as a press and it works well

[@benbb1000]

Dude that’s one of my favorite movies and always wanted to recreate that sandwich. Think that’s my next move. Thanks for the step by step.

[@Alreadygone73]

Just bought an Oklahoma Joe to learn on an offset smoker. Can’t wait for this weekend to get started!

[@Keasbeysknight]

brisket french dip? yes please. i like using my leftover brisket on the meatslicer to get cold cuts, but never tried it thin enough for a french dip.... might have gold on my hands!

[@samacc2536]

Looks like we both were just in Miami. Looks like I’ll have to try it out next time I’m in town!

[@geno9112]

As a fellow Amish descendant, i applaud you, and love your channel!

[@jernigan007]

SANGUISH IS AWESOME ! although im a TAMPA native, we add salami MIXTOS

[@nickmurphy9762]

holy hell.. I completely forgot about this.. just re-watched the movie as well and can't wait to make that sangwitch myself. THANK YOU SOO MUCH FOR SHARING! Keep up the good work making content!

[@narbekalantarians6269]

Usually do this with pulled pork, but now I've gotta try it with some brisket - looks money

[@MadScientistBBQ]

I’m sure it’s great with pork too. I was really happy with how this turned out

[@thearsenal5537]

That's how I use my leftover as well! I add Tabasco to my Cubano and it's amazing.

[@irwfcm]

I've got some leftover brisket right now. Might make this for lunch tomorrow! Off to the store to see if I can fine some suitable bread.

[@jeffforbess6802]

Publix makes Cuban bread

[@irwfcm]

Wish we had a Publix. Grocery stores are absolutely terrible in my town. I wound up going with some brat buns, but it wasn't the same. The flavor of the overall sandwich is pretty good though.

[@zgowhcf1]

Add grilled onions, pickled jalapeño and a garlic aioli. Now that’s another level of yum.

[@rodolfobermudez5549]

man... I've been following you for a few years and I'm cuban... when I heard you saying "empingao", I was like.... did he say what I though he said? lol... keep up the good work

[@jeremyboyce6020]

As always food is looking amazing. I have you to thank for almost all the knowledge I have on all things BBQ, great content as always. Also looks like you are losing weight , good on you Jeremy, keep it up.

[@MadScientistBBQ]

Hey thanks! I really appreciate that. Glad the content has helped you

[@idontedit7375]

That movie makes me want to cook non-stop...just like Somm makes me want to drink a gallon of wine 🤣🤣

[@CannedTunas]

I'm making this now except on homemade focaccia, a sandwich combo I've made and I think you should try is essentially a ruban, but with brisket and a fried egg.

[@williamwilson2624]

My mouth is watering! That is an amazing looking sandwich!

[@lilshaq219]

Brisket tacos have been my favorite thing to do with mine. Homemade tortillas, brisket, homemade pico de gallo, cotija cheese, fresh cilantro, and a couple dashes of your hot sauce of choice

[@williammerkelz7260]

Brother! Your BBQ Channel has come so far! From editing to your extroverted video personality! I’m jealous and Happy for you and the Family! God is Good!

[@MadScientistBBQ]

Awesome! Thank you!

[@lx2nv]

I make a mean brisket quesadilla with caramelized onion, BBQ sauce and Frito's!

[@judgemybbq]

Someone reel in Jeremy.... He is really liking this sandwich way too much! I am so jealous that I need to make my own!

[@mattowen6721]

This reminded me of Brotherton's Black Iron Barbecue outside Austin. Taking great smoked meats and creating epic sanguiches! It'd be awesome to see you recreate a bbq banh mi or brisket grilled cheese. Great video and keep up the great work on your weight loss journey!

[@jon-helgramite2478]

We use two griddles with hot bricks on the top one, heat and weight. Love Havana Rumba as well. Highlands is our fave, but have not yet tried the Lyndon location.

[@kentrodriguez6756]

Trying this!!

[@CoryHallisey]

I love this idea and I just got a cute little pork brisket that I’ve been dying to cook. I think it will be great!

[@brentfrank7012]

Looks amazing. Yes I love that movie too 👨‍🍳

[@willd639]

I will make this sandwich before summer’s end…. Also, I love Havana Rumba too. My wife and I go there all the time.

[@MadScientistBBQ]

We go there more than any other restaurant in town

[@dwaynehagle7445]

Your Food your call.Love the content.

[@tbonesied]

Sanquich has the best cuban that I've had in Miami. I went back to back days. Really good coffee too. Also pretty sure they use pork lard on the top and bottom of the bread to toast it not butter.

[@MadScientistBBQ]

Good to know! And yeah sanguich was phenomenal

[@theapm33]

It's called manteca and it's used in the breadmaking process as well. Although as others have said, medianoche is a whole other bread.

[@danielpaulsness6951]

Looks delicious 😋🤤😋

[@HoundStuff]

Looks amazing! Maybe a good use for a Chud press? 🍻

[@jeffappleby8421]

I'm definitely going to try this, but use roast beef instead of ham. Thank you for the inspiration.

[@RictorIAG]

This is an amazing idea

[@MadScientistBBQ]

Glad you like the idea! I thought it would be fun

[@chriskwilas1330]

Perhaps a brisket french dip sandwich?

[@PhysioDetective]

Jeremy’s recent planning process: 1. Struggling to make a video between series 2. Someone says “hey, I haven’t seen chef before - wanna watch?” Of course Jeremy says “yes please!” 3. Sees the Austin Midnight 4. Burns with shame 5. Video idea is born!

[@theapm33]

FYI - Although French's yellow is traditional, Sanguish uses Coleman's mustard.

[@jamesbrinn9701]

Love your show just found it and where can I get one of those aprons love it

[@danielsimpson1225]

Awesome!

[@sidford8419]

I was yelling "You forgot the HAM"

[@Tint_Guy]

Might try this tomorrow with last week's brisket. Have about 3lb in the freezer

[@banksta3]

Looks phenomenal. I'm glad to see you really branching out and showcasing some different cultures cuisine. Whenever I make a Cuban, I generally do the pork Carnitas style for that extra hit of texture. Once in a while I'll pan fry my ham to give it a little maillard as well. Really takes it to the next level. And the Dijon is an absolute MUST. I'm gonna make this with the brisket though. The Cuban is probably the best sandwich that I can easily make for myself. But my favorite "Sanguich", is a good Pastrami. It's just so much work. Sure it's mostly waiting, but I'm not that patient lol. I know you love a good short rib pastrami l, but I don't know how you feel about cow tongue. I really want to make some Lengua pastrami though. FWIW, you could definitely do some Cuban brisket sliders on Hawaiian rolls too. (For the kids at the party) As always, I enjoyed the content.

[@rwcah]

Great looking sandwich. Can’t wait to try it but I’ll have to skip the yellow mustard and go with spicy brown on half and dijon on the other half.

[@talkingtomconvos]

Can we see an updated Chicken Wings video? Would love to see if your method has changed! Thanks

[@kilimenjiro3753]

Oh my god. I forgot about that scene from Chef. Now I gotta make this.

[@ericayoder2436]

I want another one right now!

[@MadScientistBBQ]

No big deal. Just need to do a 12 hour brisket cook

[@johnkowlok3231]

My absolute favorite sandwich to make is banh mi with smoked pulled pork or smoked duck.

[@gregvaughntx]

I'm with you as a mustard lover. Yellow mustard is great, except compared to all other mustards 😀 Plus I can't choose between a Cubano or a Reuben for my favorite sandwich. Try taking a corned beef (I have one on sale after St. Patrick's day in my freezer) and smoke it Texas style to pastrami and put that on a Reuben next.

[@ericdigregorio1808]

Have you thought about using the mojo marinade on a brisket?

[@Rob-df6py]

have done with skirt and bavette steak and loved it, making me wonder about brisket 🤔

[@Beerzy]

I have a new movie to start watching today. Thanks.

[@capmasters4624]

Try brisket philly cheese sandwiches 😋

[@bryanp5534]

I want to see a brisket philly cheese steak sandwich. I bet that would be insane!

[@warrenloehr3333]

It is….i can 100% vouch for that

[@SteveRix420]

Damn it that looks amazing!!!

[@donnielong1692]

I have a pub nearby that uses horseradish mustard and adds jalapenos to it. Delicious

[@Burdette305]

Apocalypse BBQ been doing these, also in Miami

[@dustensalinas2604]

Dijon and or English are my go to for this style sammie, especially with a slab o brisket/beef. Gotta have that tang/spice! We've also did a similar one but instead of ham, pastrami with a Chinese hot mustard. Oh man

[@MadScientistBBQ]

Mmmmm that sounds incredible

[@king4me200020001]

Loved the sandwich idea. I would like to see a smoked PBLT, porkbelly lettuce & tomato sando on a really good bread. Maybe a garlic ali or hot pepper mayo. Just a thought.

[@Jc-ef1yu]

Dang, Chud didn't hook you up with a plancha! Awesome video as always!

[@MadScientistBBQ]

To be fair to Chud, I never asked him for one

[@Jc-ef1yu]

​@@MadScientistBBQ👍 You guys are all great. Looking forward to you and the fellows summer videos!

[@MadScientistBBQ]

@@Jc-ef1yu thanks! I appreciate it

[@marca.2235]

Agreed, mustard is the best for barbecued meat, better than bbq sauce or ketchup or heaven forbid, mayonnaise. Being both French and British, I keep various types in the fridge at all times: Dijon, wholegrain and Colman´s. I dislike that yellow mustard that is served at fast food joints though. I mostly use Dijon mustard to make salad dressing, as it´s milder and just slightly acidic. Wholegrain is good if you want the crunch but you already have that with the brisket's bark. German mustard is really good too, but not a fan of the Bavarian style because it's a bit too sweet. Colman's would be my choice for the cuban sandwich: no extra acidity because you already have that with the pickles, and that pungeant mix of yellow and brown mustard seeds. ¡Perfecto!

[@darceytim]

Can you experiment with a smoke generator like smokai? Some people add them to a gas grill or a pellet smoker, to kick up the smoke levels. I've been impressed with my brisket using one my Weber Genesis gas grill. Wondering what a pro can achieve with one.

[@pmiskulin83]

How would you do a samber (deer) cut from a back leg...message comes from Australia.. thanks

[@mjones1275]

Whats your opinion of the brazos g2

[@bobboyoop1141]

Sounds like you need to plan a trip to the National Mustard Museum outside Madison. Maybe get a "Poupon U" t-shirt or meet the "Earl of Mustard" himself LoL. It's a must do for foodies who love mustard

[@thearsenal5537]

You need to try some Tabasco on it as well.

[@jeffforbess6802]

On a cubano? Nope

[@thearsenal5537]

Yep. It's amazing.

[@richardsarcheryreviews]

Mornings all im looking for ideas on a rub to make for lamb brest ribs i picked up cheap the other week i though about using spg but want something with a bit more flavour to enhanced the flavours of the lamb any ideas would be greatly appreciated

[@jeffrotastic78]

"I'll probably burn myself but it will be worth it" Same, Jeremy, same. At least once a week.

[@weareone5829]

It’s funny I watched that movie a bunch of times to

[@toddglenn707]

Off topic. Was your bbq on the old country bbq pits, when you first started, as good as the bbq you make on some of your fancy pits. I have an OCP and make some damn good bbq. Am wondering, b/c I can’t afford, if I cooked on a larger cooker if my bbq would be any better? Thanks

[@marksingletary5500]

Tampa has the Best Cuban sandwich ever.

[@coldheat7373]

I'm down to watch some Chef with you anytime Jeremy!

[@MadScientistBBQ]

Great movie!

[@BenFeldman-kz7gt]

Jeremy, I’m a big fan, but go back and watch Chud’sBBQ video of the cubano (pork) about a year ago. The guy did everthing from scratch (bread and pickles too) and the Chud press makes it perfect. More importantly, according to Bradley you made 3 mistakes. First, you neglected to grill the inside of the bread to avoid it being soggy. Second, you should have cut the whole thing in half and then cut them diagonally. Third, you forgot the top layer of cheese. I guess you just did a quick version. Still fun. How about a bbq Reuben sandwich? Isn’t there a sandwich that could be named after Randy. What a way to bring him back!😂 Keep up the great content!👍

[@heidiclark9821]

Salivation activated 🤤 Cuban food is the best food of all!

[@danielballard2271]

The second sandwhich did not have ham on it. But I will be making this in the near future

[@vega4197]

What kind of ham did you use?

[@bennickerson9581]

I love mustard too and would even be tempted to roll some horseradish on that bad boy

[@MadScientistBBQ]

Great idea!

[@ep4704]

English Coleman’s mustard! Has the yellow mustard vibe with the horseradish heat. Would go great with the brisket!

[@Rob-df6py]

coleman's is fantastic. oddly, it's what French's, Heinz, etc we're trying to recreate & mass produce 100 yrs ago and people got used to it here so it's nostalgia. but definitely brown spicy ftw

[@itninja9503]

Get some Brisket, Korean BBQ sauce, Flour Tortillas, and kimchi and make some Epic tacos. Pan fry the brisket like bacon to get a little crisp on it. sauce and assemble!

[@hasielmena9381]

Ring, ring… Jeramie: Hey GUGA, I have this idea… GUGA: EMPINGAO!

[@eddieramirez009]

I’m curious, what would be your take on a south Texas breakfast classic! …. Brisket, egg and cheese tacos, flour tortilla of course…. And please don’t call it a burrito!

[@daemonember]

I would use pulled pork or pork loin instead of ham

[@DJRageVidz]

Sorry I literally had to stop your video to go watch Chef for the I don't know how many times lol.

[@Graham.R.Naughtcy]

You were so close to saying, "Who doesn't like sandwiches? Commies...(wait a minute)"

[@OiWhiskey]

And now I'm hungry

[@JoeEdgeworth]

Im surprised that you dont have one of Brad's presses.

[@DanielJaramillo-vn1eq]

Forget the ham and go double brisket 🤠

[@warrenloehr3333]

Going to make that, but I’ve got 8 pounds of brisket flat curing to make Montreal Smoked meat….instead of a Texas style brisket

[@jaredj631]

Find a baker KZbinr to do a Collab with next time !

[@keithf5236]

2nd sandwich, did you intentionally leave the ham off?

[@VernBigDaddy]

You need a Chud Press sir.

[@4thstreetgarageandfab]

Jeremy "I'm gonna heat the bacon press with a torch" Me "Uhhh why don't you just preheat it on a burner" 30 seconds later Jeremy "I could've just preheated it on a burner" 😅

[@xazrael]

Paging Mr Bradley R: Get this man a Chud Press!