Tasty, toasted Cuban sandwiches are Miami's favorite snack. These treats can be found in most
Miami restaurants, but the best places to buy them are from the street
corner-snack bars, called loncherias.
The key to a great, versus a good, Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a
sandwich press (called a plancha) until the ham, pork, and pickles have
warmed in their own steam. Cuban restaurants use a sandwich press, but
you can substitute a waffle iron. These sandwiches use no mayonnaise,
lettuce, onions, bell peppers, or tomatoes; however, butter and mustard
are optional. Cuban sandwiches are sold hot (pressed) or cold (room
temperature). The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between
a sliced length of Cuban bread.
Learn about the
History and Legends of the Cuban Sandwich.
Cuban Sandwich Recipe:
Yields: 4 servings
Prep time: 10 min
Cook time: 10 min
1 loaf Cuban bread*
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roasted pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced
* Italian or French bread may be substituted.
Slice the bread horizontally to open.
Spread a thin layer of mustard on top and bottom halves of bread.
Arrange ham, pork, pickle slices, and Swiss cheese evenly over the
bread. Cover the sandwiches with the top halves of the bread. Cut into 4
Press: Grill sandwiches in a hot buttered
sandwich press until flat, bread is browned, and cheese has melted.
Remove from heat; cut each sandwich in half and serve immediately.
Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot
buttered waffle iron, close cover, and grill for 3 minutes on each side.
or Frying Pan: Place sandwich on a hot griddle
or frying pan, and position a heavy iron skillet or
bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of
it original size. Grill the sandwich for 2 to 3 minutes on each side.
Grill: May also be used.
Makes 4 servings.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -