Floribbean Fare - A culinary fusion of the Caribbean and Deep SouthA culinary fusion of the Caribbean and Deep South

Ahhh, the Cuban sandwich. One of the many memories I have growing up. With my mother’s side of the family living in West Tampa and my grandfather being a Cuban immigrant (coming to Florida before the Mariel Boatlift as he served in WWII and was part of the first platoon to help liberate Buchenwald) we always had a lot of fun and food was always a part of any family get together.

My grandfather was a carpenter by trade but he dabbled in boat building and making cast nets by hand. He had a workshop my cousins and I played in regularly and he would always take us aside and show us how he smoked meat in a smoker he made, shelled and cleaned blue crabs or grilled hamburgers on top of a 55 gallon drum which he built a fire within. His specialty was the Cuban sandwich which he would make for my my family and everyone that was in a 100′ radius when family was coming to visit. I believe he learned how to make them during his early days in Tampa after he immigrated in which he rolled cigars in Ybor City.

There are many variations of the Cuban sandwich but I think, at the end of the day, it boils down to what you like so long as you maintain the basics of the sandwich itself. The Cuban sandwich is somewhat of a Cuban version of a ham and cheese sandwich but made with Roast Pork (Puerco Asado), Swiss cheese, ham, pickles and mustard. Although not necessary, and if you don’t have any close at hand in a grocery store or specialty bakery, these sandwiches should be made on Cuban bread to be considered authentic. French bread will suffice if Cuban bread isn’t readily available though, but do not use a baguette.

The other thing about these sandwiches is they need to be pressed. Cuban delis usually use something called a plancha which is like a panini press but without the grooves. I find that the Cusinart Griddler with the smooth side griddle plates works extremely well to press and heat a sandwich.

So without further ado, our recipe for Cuban Sandwiches:

Ingredients:

• Panini Press or Cusinart Griddler
• 1 loaf of Cuban Bread or French Bread
• Yellow Mustard
• Butter
• Sliced dill pickles (like Hamburger style or Sandwich Stackers)
• 1 lb. Boiled Ham sliced at your local Deli
• 1 lb. Roast Pork (aka Puerco Asado or Lechon Asado), sliced at your local Deli
• 1/2 lb. Swiss Cheese, sliced

Preparation:

• Turn griddle on to Medium High Heat. If using the Cusinart Griddler, make certain the smooth side presses are installed as opposed to the grooved ones.
• Cut the loaf of bread into roughly 8″ pieces each (should be enough for 4 sandwiches)
• Cut each piece in half and butter the inside of the bottom of each sandwich.
• Build sandwiches with pickles first, then roast pork, then ham, then cheese
• Spread mustard on the inside top of the sandwich half and press together to make the sandwich.
• Lightly spray PAM or other cooking spray on the griddle (both sides). Place the sandwich in the middle and press down the top. Use some elbow grease and press the sandwich down. You want the heat and pressure to melt the cheese and the bread to turn golden - about 2 - 3 minutes.
• When done, remove the sandwich and cut it in half. For a true Cuban flair, cut it diagonally.
• Enjoy with your favorite beer or Cafe con Leche (1/2 strong coffee, 1/2 steamed milk sweetened to your liking)

Enjoy!!