Sandwiches Cubanos

Don't forget the pickle. The history includes the pickle, but the insructions you're following don't.

I don't know what's traditional, but I lean towards a bread and butter style pickle when i make these sandwiches. The sweet&sour of that pickle matches up with it better to my taste.

Ok, I see them this time. Don't know why they didn't pop at me before.

@ Tasunkawitko,

Wow ... Cuban sandwiches ... Have made me think of my days in Miami Beach / Miami, where I lived 1986 - 1993 ... My dear friend Maria and I used to go have a Cuban Sandwich  every 2 or 3 weeks together on Calle Ocho ( 8th Street ). Fond memories ... and tasty too.

Interesting that Miami Cubans and Union City, New Jersey Cubans ( I lived in Manhattan ) have a different take on the Cuban sandwich ... The bread is quite a bit less lardier than in Miami ... and crispier. 

The Cuban sandwich in Spain ( not a huge Cuban Community, however, they have several Cubans who have lived here a long time ) is actually made with Spanish bread, more of a Baguette, similar to the French and they employ " Lacón " which is a Galician Pork Shoulder pink meat that is boiled, verses a Roast Suckling Piglet ( called a cochinillo in Castillan Spanish and " Tostón " in Cuban Spanish ) . BOTH quite good too, however, different.

You have just given me a good idea ! Thanks ... I am not a jar, nor can nor packaging woman, so I use " oak  barrel marinated pickles " which I pick up in the Historic Centre, at the Market ( The Rastro ) on Sunday mornings --- and they are to die for ... 

The website you have recommended is quite interesting, however, I have travelled extensively through South America and Mexico, La Republica Dominicana, Puerto Rico and lived 2 years in Mexico and 18 months in South America ( my deceased husband worked on commercial - business buildings / real estate archietectural projects there ) and the issue with duplicating recipes from such indigenious regions and their historic methods, gets a bit lost in the USA or Europe.

The Peruvian cuisines are stunning. I make Chupe quite often; a shrimp chowder, with potato, chili peppers and tomato. I posted a whole group culinary terms from these regions which u may find of interest. I also, enjoy fried Yuca, casava or manioc ... This is very Cubana !  Also, yuca en mojo which is garlic, lime coulis, and olive oil as it is a thick thick sauce ... And the Macho Plantains ( green bananas which are a vegetable NOT A FRUIT ) fried like crispy ... drizzled with lime as a side too.

Now, to go for ingredients, for a Cuban Sandwich !  Just the bread shall have to be Spanish !

Thanks for this post.

MC   

I have been making cubans for a while now,

but interestingly enough, I just returned from a trip to Fl

and multiple places included salami on their cuban sandwiches...

I tried it this weekend (we make cubans all the time with leftover pork)

i used a few different types of salami...

genoa, hard, kosher hard, a smoky variety, and Pick brand Hungarian Salami

the Hungarian was the clear winner!

The paprika and high fat content of the Hungarian salami added an extra flavor profile to the sandwich.

and will now be a must have ingredient for me...

Love a Cuban Sandwich...Medianoche is another nice one but the bread is near impossible to find so you have to make it in most cases.  My procedure is a bit different.  I don't have an actual plancha but heat a flat griddle, dry, and then assemble the sandwich on it (I warm the ham and pork slightly).  Similar to yourself I use cast iron, but a stack of pans for a lot of weight and flip the sandwich halfway through. 

The version I replicate comes from El Artesano in Union City, NJ.  When pressed, the bread crumb becomes compressed very thin and almost crunchy on the crust..but not quite.  Other than the Cuban bread (which is normally substituted unless I make it like this past weekend...pan de agua or some places use pan de manteca) and the mayo the ingredients are the same: ham, lechon asado, swiss cheese, pickle and cheap yellow mustard.  

The Grapefruit and Orange juice combination is a good substitute if you can't get a hold of naranja agria (bitter orange...usually labeled sour orange) for the mojo.   

Fwiw, Badia and Goya (maybe some others) market a 100% bottled sour orange juice.  I have them on hand when the fruits aren't available which is usually and since I do a good deal of Cuban rooted cooking it's worth it. Yeah it's definitely quite useful as a seasoning. They are weird and the rind is usually really thick, the ones I have purchased and typically the juice yield is low from them but that's ok as you don't need a ton (unless you are seasoning a whole pig to roast).

I am sitting here weeping. What happened to that wonderful recipe?

dunno - why he would erase everyone of his posts... someone insult him?

or were they all copywrighted and plagerized?

You can find all of his posts at his forum at foodsoftheworld.

Thanks Phatch. The cuban and a mufallata are my two favorite sandwiches.

Sandwiches Cubano makes me break-dance.

eta, I made pernil for New Years Eve. We love it.

Mmmmmmm, love me a cuban. Lately, I got a sample of a product simply called "Mojo Criollo" with a plain white label. It was really good but now I can't find it because of it's nondescript no-name name. 

I just today discovered a place in the S. Loop of Chicago that makes a mean Cubano sandwich. They have probably a dozen wonderful-sounding sandwiches and some great sounding platters and sides. Very reasonable prices.  Still don't know how I've managed to work downtown for close to 3 years without knowing about it. I am told their Cuban coffees are delicious, too. Yes, Please!

It's Cafecito at 26 E. Congress Parkway, if anyone wants to know.