No one can seem to agree on where and when the Cuban sandwich originated, but most can agree that it's delicious. This humble sandwich is workingman's fare for the cigar makers and sugar cane field workers in Cuba and among the Cuban communities in Florida. Walk down Calle Ocho in Miami's Little Havana neighborhood, and you'd be hard-pressed to not find a café selling "sandwich mixto" along with little cups of jet fuel café cubano (Cuban coffee.)
An authentic Cuban sandwich is made with Cuban bread, ham, roast pork, cheese, and pickles. In Ybor City, Florida, salami is added. If you can't find Cuban bread, substitute a crispy on the outside/soft inside white sandwich roll. Do not use a French baguette.
Cuban Sandwich
Ingredients:
1/3 of a Cuban bread loaf (approx 7 or 8 inches) or a soft white sandwich roll with a crispy crust
3 thin slices of ham
3 thin slices roast pork (shoulder or tenderloin)
3 thin slices of Swiss cheese
3 or 4 slices dill pickle (sliced lengthwise)
Yellow mustard
Preparation:
Cut the bread in half lengthwise. Spread a thin layer of yellow mustard on the inside of the bread. Add all ingredients. Spray a skillet, griddle, or sandwich press with cooking spray, like canola oil. Place sandwich in pan and lightly spray top of sandwich with canola oil. Add a heavy weight on top and press the sandwich. Cook the sandwich for about four minutes or until the cheese is melted and the bread is toasted.
Oh, and careful with those café cubanos; the last time I was in Miami, I had three of these at lunch, and I could have powered a small car. Yowza!
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THESE ARE SO GOOD!
Yay! Thank goodness for an authentic recipe! So many I see on the web call for pepperjack cheese (!!!!!!) and dijon mustard... ptooey!
As for the Cafe Cubano... if you start out drinking it at age 8 like I did, it's no problem at all! We usually have some after dinner!
PS... I think you guys should find us some good Cuban and Media Noche (Midnight Sandwich) bread recipes!
"As for the Cafe Cubano... if you start out drinking it at age 8 like I did, it's no problem at all! We usually have some after dinner!"
@drfaustus71 That's why you're using so many exclamation points right? :) just kidding!
This is so weird! Earlier today I searched the Kitchn for "cubano" and "cuban sandwich" because that's what I'm making for dinner tonight! And now here it is. I <3 you guys.
Postscript: I'm going to try a mixture of yellow mustard, mayonnaise and chopped garlic instead of just mustard. I've also seen a few people using mojo sauce instead of mustard, which sounds delicious. I just have to wait until the Seville oranges are in fruit before I can try it!
Dill? I believe bread and butter pickles are what is required here. YMMV.
I love cuban sandwiches. I even have fond memories of the cuban sandwich from the publix deli--grabbing one and a six-pack for the beach.
I know nyc is fond of the cuban too. You just don't see them very often in Chicago for some reason. Maybe the cuban culture has just permeated ny more than it has here.
They're so good I can't stand it.
A little Cafe Cubano is what I miss most about living in Miami...they're the best way to get through Mondays!
Ybor City! That's where I work :) There are many Cuban and Italian restaurants in Ybor, as the two communities have a lot of history in the area. Ybor is known for many things; basically it's a little bit of every aspect of Tampa all in one place.
There are so many restaurants here you can just keep searching til you find your own perfect sandwich.
Not to be, um, picky or anal or anything; but my SO works in a Cuban restaurant (not in Ybor). When I showed him the above picture, he said the ham was sliced too thick. They put the ham on the bottom, then the pork, then the cheese and all the rest. Then they slice it in a triangle shape after pressing. And no salami. I'm not sure every place in Ybor does that either, but then I haven't been to every place (not so good with Spanish).
The Chicago Cubans assimilated more readily than other locales. My friend, Gilda, Havanna born in 1962, told me this. She grew up in Chicago and doesn't speak Spanish.
I love Ybor!!! Especially interesting are all the different social club buildings.
art--
So funny a Publix reference! And ohmygod, if anyone has never had a Cuban Sandwich, DO IT. Do it NOW. But for your first time, do NOT stray from the recipe or how the maker wants to make it. Even if you don't like pickles.
There is something about the savory-tangy-hot-creamy-meaty combination that I've never really had in any other kind of sandwich.
I realized that description got a little "Spice Channel" but that's how good a good one is. And even the not-so-good ones are pretty much the best sandwich ever made.
And Kathryn--
15 bonus "especially apt" word points for the phrase "hard-pressed" in your opener. :)
Sometimes when we shoot films , the crew will get a little sluggish around 3pm. That's when craft services hands out little shots of cuban coffee. The shots are really small, but the kick!!!! It's the reason most films get finished on time. Cuban coffee should definitely be listed in the credits!
@jamiuna1 - exclamation points!!!!!!!! What exclamation points!!!!!!!!!!!!!! :)
@Wickenden - Definitely dill... no hint of sweetness at all. And I love bread & butter pickles...
@sturgeongeneral - THat recipe sounds good... don't know about the mojo... we talking criollo or mojo for yuca and tostones?? Seems like it could make it soggy. BUT... no longer a Cuban Sandwich...
It's GREAT to see an authentic recipe out there. My college's dining hall makes a horribly inauthentic Cuban sandwich (no pork??!!!?!) and you can bet they got a strongly worded letter from THIS Cuban. I used cafe cubano to fan the fuel of my justified rage.
For those who can't take the cafe cubano, try the cafe con leche. Much more tolerable for us gringos. Cafe con leche also goes fabulously with the Cuban toast. Never dunked toast in coffee until I tasted that...
I'm so glad people like this! :)
I'll have to try this one. Looks just like the delectable Cuban sandwich from Sophie's Cuban (NYC small chain near home and work) I eat at least once a week.
And Art - yes, we NY-ers love Cuban food! We also have the Cuban-Chinese hybrid restaurants when you really want to spice things up.
I agree with the other Cubans who have commented on this post. It's nice to see an authentic recipe. Bread and butter pickles work too.
Looks delicious!I like it!