She Strengthens

The Flavorful Cuban Sandwich: A Tropical Twist on a Classic

A Brief History of the Cuban Sandwich

The Cuban sandwich, rumored to have originated in Cuba or Key West, has a rich history that spans decades. As it migrated to Tampa, Florida, and eventually to Miami, its popularity grew, captivating the hearts and taste buds of many. Today, this mouthwatering sandwich remains a staple in many cuisines.

The Essential Ingredients

A traditional Cuban sandwich consists of Cuban bread, ham, roasted pork loin, Swiss cheese, pickles, and yellow mustard. While these ingredients are non-negotiable, some variations may include mayo and salami for added flavor. For a more accessible option, Italian or ciabatta bread can be used as a substitute.

Preparation Made Easy

To prepare this delectable sandwich, start by assembling the ingredients in the following order: ham, roasted pork loin, Swiss cheese, pickles, and yellow mustard. For an added touch, use a rotisserie pork loin recipe or Crock-Pot Cuban pork to elevate the flavor. Once assembled, wrap the sandwich in foil and compress it using a heavy pot or pan. This ensures the ingredients meld together perfectly.

Serving Suggestions

To maintain the Cuban theme, serve the sandwich with a refreshing Daiquiri. This pairing will transport your taste buds to the tropical islands of Cuba.

Recipe Details

Yields: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 20 minutes

Ingredients:

• 1 (1-pound) loaf Italian or ciabatta bread
• 1/4 cup mayonnaise (optional)
• 8 ounces thinly sliced cooked ham
• 8 ounces thinly sliced roasted pork loin
• 8 ounces thinly sliced Swiss cheese
• 4 whole dill pickles, thinly sliced lengthwise
• 1/4 cup yellow mustard
• 2 tablespoons unsalted butter (1/4 stick), melted

Instructions:

1. Preheat the oven to 200°F and arrange a rack in the middle.
2. Cut the loaf of bread in half horizontally and open it up like a book.
3. Spread the mayonnaise, if using, on the bottom piece of bread.
4. Evenly place the ham and roasted pork on top of the mayonnaise.
5. Arrange the cheese and pickles on the meat.
6. Spread the mustard on the top piece of bread and close the sandwich.
7. Press gently on the top to compact the sandwich slightly.
8. Cut it in half crosswise and set both halves aside.
9. Lay 2 (20-inch-long) sheets of aluminum foil on a work surface.
10. Brush half of the melted butter on the tops of the sandwiches.
11. Place each sandwich butter-side down on the sheets of foil.
12. Brush the bottoms of the sandwiches with the remaining butter.
13. Fold the foil around the sandwiches to completely encase them.
14. Heat a large frying pan on low heat until hot, about 4 minutes.
15. Place 1 wrapped sandwich in the pan.
16. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, pushing down to further compact the cubano.
17. Cook undisturbed for 10 minutes.
18. Remove the skillet or pot (careful: It may be hot).
19. Flip the sandwich and place the skillet or pot back on top of it.
20. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more.
21. Remove to the oven and repeat with the second sandwich.
22. When both are ready, remove the foil, cut into pieces, and serve.