Ingredients
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1 1⁄2
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-
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1⁄4
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1⁄2
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1⁄4
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1⁄4
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-
-
-
-
-
-
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Directions
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
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Steps
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1
Done
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Cut Cuban bread into 6 8-inch pieces. |
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2
Done
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Split bread lengthwise. |
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3
Done
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Spread mustard on six halves of the bread. |
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4
Done
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Spread mayonnaise on the other six halves of the bread. |
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5
Done
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Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread. |
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6
Done
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Layer pickles on top of salami; top with mayo halves of bread. |
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7
Done
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Can be eaten cold, but tastes better "hot pressed". |
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8
Done
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To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates. |
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9
Done
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Press down hard on the sandwich, squeezing the halves together tightly. |
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10
Done
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Grill until the bread is toasted to a light brown on the outside and the cheese is melted. |
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11
Done
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Alternate method: Heat a heavy pan on top of the stove on medium heat. |
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12
Done
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Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good). |
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13
Done
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Toast sandwich until light brown on one side, then turn over. |
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14
Done
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Replace brick on toasted side. |
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15
Done
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Serve with potato chips and a cold soda. |
