Cubanitos & Tostones (and a Championship!)

Tonight is the final NASCAR race of the 2008 season at Homestead Miami Speedway! I've been a Jimmie Johnson fan for years, ever since I saw him win the pole at his first Daytona 500... To celebrate a 3RD CHAMPIONSHIP, I had to make cubans and fried plantains for dinner!


I could not find Portuguese rolls in the store, so I went with wheat Hawaiian rolls, since they're a little sweet like the Portuguese rolls. Since they were mini's, I made Cubanitos. We don't have a panini press, so I made these in my big skillet and pressed them with a cookie sheet with the tea kettle on top. Not the most attractive cooking method, but very effective!
As a side, I made fried plantains, a traditional side with Cubans, and a favorite in Miami. I love plantains, they're sort of like a sweet potato, but a bit more grainy in texture. They are a little sweet, but not as sweet as you'd think because they look like a banana!
I sprinkled mine with Cayenne and salt with no sauce so we could really taste the plantains. I read that a good way to drain them is on paper grocery bags, which did work very well! I used EVOO for health reasons, which did give them an added flavor, but peanut or canola oil can be substituted.

Cubanitos and Tostones

Cubanitos:

12 King's Hawaiian Bread Honey Wheat rolls

Whole grain mustard

1/2 lb. honey ham, shaved (folded to fit bread)

1/4 lb. swiss cheese, sliced (cut into squares to fit bread)

24 dill pickle chips

Tostones:

2 green plantains

Cayenne Pepper

Salt

EVOO (or a light colored oil)

Preheat a panini press or skillet to medium.

Bring 1/2" of oil to medium high heat.

Slice rolls, spread mustard over tops and bottoms.

Place a piece of swiss on the bottom, then a piece of ham, another piece of swiss, 2 pickle chips, then top with the bun.

Construct all sandwiches.

Peel plantains, cut in 1" pieces on a bias. Gently place in the oil.

Place cubanitos on the skillet, place a sheet pan on top, then the tea kettle or another heavy object.

Flip plantains, cook for 2-3 minutes on the other side, place on paper grocery bags to drain.

Let the plantains sit for 5 minutes, then use a plate and press them to 1/4"

Place back in the oil.

Flip cubanitos.

Flip plantains. When golden brown on both sides, remove and drain again, dust with cayenne and salt.

Plate cubanitos and tostones, serve immediately.