Cuban sandwich (Cubano)
======================= 2026-02-24


Comment: originaly brought by the Cuban workers in the Tampa area around 1900, it later also became common in Miami. Originally Cuban in origin, it was "improved" in Florida to become what it is today: a remarquably different and successful ham and cheese sandwich. The Miami version adds salami, probably due to an important italian community in the area - I would not recommend it.
The Cuban sandwich starts with Cuban bread. Cuban bread is white and rather flat and squarish in shape, so ideal for making sandwiches. It has no hard crust. The sandwich is normally buttered (on the outside) and toasted (sandwich press - panini press). We can substitute by italian panini bread, ciabatta, hoagie or french baguettes (which have no crust to speak of in North America, so not in Europe). It is important that the bread be soft in order to flatten  while toasting. A sandwich is 20 to 30 cm (8 to 12") long.
The essential ingredient is Cuban style roasted pork, which we'll have to prepare in advance unless we have some left over. Of course other roast pork can be used if it is tasty, but the real thing, well ... is the real thing. The pork roast can, but does not have to fall apart, pulled pork style, it can also be sliced thinly for the sandwich. The other ingredients are easy to find, but the last difficulty is the toasting part - there are ways around this.
The amount of ham/cheese/pork roast depends on your appetite and taste, so the quantities mentionned below are just suggestions, your good judgement is expected, be generous!

Inspired by:  Cuban Sandwiches



Per sandwich

Ingredients: (all at room temperature)
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1 sandwich bun (see text)
ham slices 100 g
swiss cheese (emmental) 100 g
salami (opt) 100 g
Cuban style roast pork (100+ g pp)
dill pickles
yellow mustard (american style)
butter


Preparation:
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slice the cheese (if it is not)
thinly slice the pickles lengthwise
Cut the bread in 2 halves.
Spread yellow mustard on each bread half.
Place cheese on both halves.
On 1 side line a layer of ham then the pickles.
On the other the roasted pork.
Close the sandwich.
Press to flatten a bit.

Then we need to toast it. We have a few options:
- Sandwich press: easiest, lightly butter both sides of the sandwich and toast pressing for 2 to 3 mn.
- Panini press: same as above.
- Frying pan + weight: lightly butter the sandwich on the bottom side and place it in a frying pan, pressing with another frying pan loaded with some weight (2 or 3 bottle of water/wine).
 After 5 to 6 minutes, butter the top side and turn (carefully) the sandwich over and repeat.

Cut the sandwich in two at a bias and serve.