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Cuban Sandwich

Glenn Lindgren: No one is certain exactly where and when the Cuban sandwich was invented. We do know that Cuban sandwiches (called "a sandwich mixto") were common on cafeteria and restaurant menus in Cuba by the 1930s, and there is some evidence of them as early as the turn of the century.

Raúl Musibay: They were very popular with workers in Cuba's sugar mills. People set up restaurants inside the mills and sold the sandwiches to the workers on their lunch breaks.

Glenn Lindgren: In the Province of Oriente, the eastern part of Cuba, they eat a different version of the Cuban sandwich. It is exactly like the traditional Cuban sandwich, but the bread is rubbed with garlic first.

Jorge Castillo: To make the traditional toasted and flattened Cuban sandwich, restaurants use a special press, called a plancha.

Glenn Lindgren: We've had good success pressing them on a griddle with a bacon press, or heavy cast iron pan, heated slightly to toast the top of the bread. We've even seen people use a brick wrapped in aluminum foil!

Raúl Musibay: Of course there is only one bread that works best, and that's Cuban bread. If you can't get your hands on any, a fresh loaf of French bread can be substituted, with less than ideal results -- but hey, if you're hungry enough... Ideally, you need a loaf that is crusty on the outside and soft in the middle.

Jorge Castillo: Never use a baguette, which is too narrow and too hard to press correctly!

Glenn Lindgren: The same ingredients are also used on a smaller bread made from a sweeter egg dough and called a "medianoche" or "midnight" sandwich. The smaller version was designed to be a midnight snack, and that's how it got its name!

Raúl Musibay: In Tampa, they add Genoa salami to their Cuban sandwiches! That is something you won't find on a Cuban sandwich anywhere else!

Jorge Castillo: Only in Tampa!

Glenn Lindgren: In the early days of Ybor City, where the Cuban sandwich was popularized, the only ethnic group as numerous as the Cubans were the Italians. So it's understandable that there was a little blending of the two cultures, at least when it came to Genoa Salami on a Cuban sandwich.

Jorge Castillo: One thing is certain. Once you've had a Cuban sandwich, you'll crave them forever!

To make four generous sandwiches:

Preheat a pancake griddle or large fry pan. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

NOTE: Most people use a sweet cured ham (jamón dulce) or bolo ham for Cuban sandwiches. If you can find these hams in your area, great. Otherwise, look for a slightly sweet, soft textured ham with a mild taste. You don't want the flavor of the ham to overpower the rest of the ingredients! Also, never use shaved ham or pork in a Cuban sandwich!

Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.

Medianoche

Use all the same ingredients, except use a medianoche bread loaf. This sweeter bread, and smaller size, is the only difference between a medianoche and a Cuban sandwich!

NOTES:

Tip: Let your meats and cheese come to room temperature. This way you avoid burning the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your sandwich.

For extra flavor, sprinkle a little mojo (or meat juices if you make the recipe below) on the meat before adding the cheese.

Using mustard or mayonnaise is a personal choice. We find that the best Cuban sandwiches don't need either ingredient. The butter, natural meat juices and yes -- even the pickle juice give it all of the moistness and flavor it needs. At lunch counters we've seen many people dipping their sandwich into a little mustard. So it is perfectly acceptable to serve these condiments "on the side."

And yes, people from Tampa, we know you claim to have invented the Cuban sandwich (we're not even going to go there!) and it isn't a Cuban sandwich without Genoa salami -- but that is an addition that is unique to Tampa. You won't find salami on a Cuban sandwich in just about any city that we know about!

So Tampa Cubans, take pride in the fact that your Cuban sandwich is truly unique. As for the argument that a "true Cuban sandwich" is never pressed, if you really like it that way in Tampa, more power to you!

Cuban bread or (Substitute French bread if you must, but NOT a baguette!)

Butter, softened

1 pound ham sliced (Use a good quality ham.)

1 pound lechón asado (roasted Cuban pork) sliced (Follow the lechón asado link or see the following recipe)

1/2 pound Swiss cheese, sliced (Use a mild Swiss -- we like Baby Swiss -- it has only a few holes.)

Sliced dill pickles (dill "Sandwich Stackers" work great)

Yellow mustard (optional)

Mayonnaise (NEVER!!)

Ingredients

Cuban Food Recipe: Roast Pork For Cuban Sandwiches

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes.

Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We’re looking for something in the neighborhood of 220 degrees F. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade!

Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for two to three hours.

Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.

Ingredients

(1) 2 to 4-pound pork shoulder roast OR pork loin roast (NOTE: You'll only need about 1 pound of the cooked meat for the Cuban sandwich recipe above.)

1 head garlic -- about 10 to 15 cloves

1 teaspoon salt

1 teaspoon black peppercorns

1 cup sour orange juice (If you can't get sour oranges in your area, use two parts fresh orange to one part fresh lemon and one part fresh lime)

1 cup minced onion

2 teaspoons oregano

1/2 cup Spanish olive oil

Recipes and editorial content from the book: "Three Guys From Miami Cook Cuban"

ISBN: 158685433X, Copyright 2004

All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.

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