0 0
Cuban Sandwich – a Tampa Classic

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1⁄2 loaves Cuban bread
yellow mustard
mayonnaise
1⁄4 lb baked ham, sliced thinly
1⁄2 lb roast pork, sliced thinly
1⁄4 lb swiss cheese, sliced thinly
1⁄4 lb italian salami, slice thinly
dill pickle slices

Nutritional information

211.8
Calories
123 g
Calories From Fat
13.7 g
Total Fat
6.2 g
Saturated Fat
64.9 mg
Cholesterol
556.6 mg
Sodium
1.4 g
Carbs
0 g
Dietary Fiber
0.5 g
Sugars
19.8 g
Protein
94g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuban Sandwich – a Tampa Classic

Another fantastic recipe - Powered By KETO4X.COM

Features:
    Cuisine:

    for Miguel, a true cuban sandwich in TAMPA always has salami, and usually some tomato. The bread is always fresh and spread with butter on at least one side. Mayo is not in it. the reason for the changes you don't like stem from the melange of cultures historically in the Port of Tampa and Ybor City. Oh by the way, this new fad of heating and pressing the sandwich is bogus. A real Cuban is so fresh and delicious that heating it renders it into a squished hot ham and cheese

    • 25mins
    • Serves 6

    Ingredients

    Directions

    Share

    Prep Time: 20 m   |   Cook Time: 25mins   |  Serves: 6

    Cuban Sandwich – a Tampa Classic!, This recipe is from the Tampa Treasures cookbook by the Junior League of Tampa Make sure you use Cuban style roast pork! Also makes a great game day sandwich when cut into 1 1/2-inch pieces ”, for Miguel, a true cuban sandwich in TAMPA always has salami, and usually some tomato The bread is always fresh and spread with butter on at least one side Mayo is not in it the reason for the changes you don’t like stem from the melange of cultures historically in the Port of Tampa and Ybor City Oh by the way, this new fad of heating and pressing the sandwich is bogus A real Cuban is so fresh and delicious that heating it renders it into a squished hot ham and cheese, The Cuban sandwich was being made and sold at Cuban restaurants and one Mexican restaurant, that I know of, as far back as the very early 1950’s in NYC The original Cuban has all the ingridients in this recipe except it definately has no salami Indeed one side of the bread is spread with yellow mustard, as recipe states, but the other side of the bread has butter spread on it not mayo The only other thing that a classic Cuban sandwich might have that is not mention here is butter lightly spread on both outer sides of the bread before topping with foil followed by pressing (a la grilled cheese) Mojo criollo (marinade) may also be included in the sandwich if desired This is not to say that the Tampa Cuban is not delicious as that would be a matter of choice But, definately it is a variation and not the classic There are various variations of the Cuban including El Especial which is the classic Cuban but chorizo (Spanish sausage) is also included

     

    _________________________________________________________________________________________
    Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
    _________________________________________________________________________________________

    Steps

    1
    Done

    Cut Cuban bread into 6 8-inch pieces.

    2
    Done

    Split bread lengthwise.

    3
    Done

    Spread mustard on six halves of the bread.

    4
    Done

    Spread mayonnaise on the other six halves of the bread.

    5
    Done

    Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread.

    6
    Done

    Layer pickles on top of salami; top with mayo halves of bread.

    7
    Done

    Can be eaten cold, but tastes better "hot pressed".

    8
    Done

    To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates.

    9
    Done

    Press down hard on the sandwich, squeezing the halves together tightly.

    10
    Done

    Grill until the bread is toasted to a light brown on the outside and the cheese is melted.

    11
    Done

    Alternate method: Heat a heavy pan on top of the stove on medium heat.

    12
    Done

    Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good).

    13
    Done

    Toast sandwich until light brown on one side, then turn over.

    14
    Done

    Replace brick on toasted side.

    15
    Done

    Serve with potato chips and a cold soda.

    Bobby Ryan

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Aged Cheese With Apricot Paste and Toasted…
    Featured Image
    next
    Confetti Bites
    Featured Image
    previous
    Aged Cheese With Apricot Paste and Toasted…
    Featured Image
    next
    Confetti Bites

    Add Your Comment