Sandwich Cubano
(Cuban pork and cheese sandwich)
The Cubano sandwich started as Cuban cafeteria food for migrant workers in southern Florida. With travels back and forth, the sandwich got a footfold of popularity in Cuba itself. The roast pork is absolutely necessary for authenticity, and this recipe is a great way to use up leftover Cuban roast pork from a Sunday meal. Cuban bread is classic, but French or Italian bread can substitute. Sometimes called a "sandwich mixto."
3 to 4 sandwiches
- Cuban, French or Italian bread -- 1 loaf
- Mustard -- 1/4 cup
- Roast pork, thinly sliced -- 1 pound
- Ham, thinly sliced -- 1 pound
- Swiss cheese, thinly sliced -- 1/2 pound
- Pickles, thinly sliced -- 1 cup
Method
- Preheat oven to 400°F. Cut the loaf of bread in half lengthwise. Spread the mustard on each side. Layer the roast pork along the bottom half, then add a layer of ham, cheese and finally the pickles. Cover with the top half of the loaf.
- Wrap the sandwich in aluminum foil and set it on a baking sheet. Weigh the sandwich down with bricks or a heavy skillet and bake until heated through and the cheese is melted, about 15 minutes.
- Unwrap, slice into individual portions and serve hot.
Variations
- These sandwiches are typically made in a hot sandwich press, but the instructions above yield a good approximation. Or use a skillet over a medium-low flame on the stovetop and weigh down the sandwich with another, smaller skillet. A final option is to place the foil-wrapped sandwich on a hot grill and weigh it down with bricks wrapped in aluminum foil.
- The bread can be buttered on both sides before the mustard is spread on it.
Cubano Sandwich
Must the cheese be Swiss? Can the cheese be a Swiss cheese such as gruyere or appenzeller or must it be the common deli sliced "swiss" cheese? Can the bread be varied? Would a Cuban use what was at hand and still call it a cubano? Do Cubans actually call these Cubanos or is it an American term? What elements make it a Cubano?
Sandwich Cubano
Hello ManzNM,
This is one of my favourite Cuban dishes, introduced to me by my father and grandfather who are both Cuban. It is a very genuinely Cuban dish,especially the roast ham (lechon) which is the real thing, usually leftovers from the evening roast, as opposed to deli style ham. The cheese is usually milder swiss cheese than gruyere, and gruyere doesnt melt in the same way, but I cant see any harm in varying it to your taste. The bread is quite important, you can't use a hard baguette, it's pan cubano, which is a softer bread, a bit more like a hot dog bun texture but not that soft either. You have to remember that before Fidel Castro, Cuba was a booming, modern place, with lots of international influences, so the recipes are not as insular as one might think, hence the use of swiss cheese. I dont think this recipe has been changed by going to the US because there are so many native first generation Cubans and they are the ones serving these in their own cafes. Hope that helps!
Nicole