Cuban sandwich shops are on every other corner here. I picked up a client at the airport and as we drove to my office, he commented on the signs and marquees "Cubans $3.25". He asked if that was an hourly wage! I thought that was a really interesting perspective, one that I had never thought of since I grew up with Cubans (sandwiches).

No, there is no sauce; just a mix of mayo and mustard. And DON'T press my stinking Cuban! Another thing, real Cuban bread has a palm leaf down the middle.

Nothing better than Cuban toast for breakfast.

Here is a link that might be useful: Cuban Bread Made Locally

My experience with Cuban sancwiches is limited but I just used a George Forman grill to press the sandwiches. Seemed easier that hot bricks.

Mustangs, that's too funny. Please DO press my stinking Cuban!

I grew up eating these too and I don't think I would ever try to replicate one in the kitchen. The ingredients aren't complicated, they are just very particular to a process.

Good luck, let us know how it goes.

Christine

I was born and raised in Tampa. I grew up going to Ebor city for Cubans. Oh my they are so good and I miss them to this day living up here in New England.

I find they are hard to replicate at home. Nothing beats going and getting a cuban sandwich. I like mine pressed with the butter.

The mayo,mustard is mixed together not put on seperate. It must have swiss cheese and pickles too.

A little off topic but recently I tried to make Boliche (Cuban Pot Roast) at home. No matter how many times I try it I can not make it like they do down home.

Since I have nothing to compare it to I probably won't feel disappointed in the result (except for the time prepping for it and it's a miss) and I will either just like it or not. It just looks so good on TV. If I ever make it to Florida or Cuba I will definitely try. I will commit myself and say I will make it next weekend (week after Halloween).

If you ever make it to Florida, let me know and I will take you on a tour of wonderful Ybor City. Although Cuban sandwiches aren't limited to Ybor City anymore; we even have Cuban sandwich shops way out here in the sticks.

I did find that Cuban sandwiches, Cuban food in general, were different in Miami. Here there is the influence of Italian and Spanish in the recipes.

LoL Whoops I spelled Ybor wrong. I knew it didn't look right when I wrote it. That is what being away 15 years will do to you.

I was stationed at MacDill AFB with the 56th TTW. There were Cuban sandwiches in the vending machines that I loved so much I remember them 27 years later. To me the pickle was the most remarkable feature of the sandwich... a salty sour pickle that made the sandwich.

I don't smoke anymore but Tampa had the most amazing hand rolled cigars. Nothing like nicotine and sunshine when you are young enough not to know better.

: )
lyra

Marlen, our former Cuban KT resident, posted this about 10 years ago. RIP, Marlen. Bless your big heart!

Cuban Sandwich

Remember!...NO tomato!...NO bell pepper!...NO onion!...NO lettuce (shredded or otherwise)! This is better with Cuban Bread

Cuban bread or substitute French bread if you must,but NOT a baguette!

butter, softened
1 pound boiled ham sliced (Use a good quality ham.)
1 pound lechón asado (roasted Cuban pork) sliced
ý pound Swiss cheese, sliced (Use a mild Swiss, like Baby Swiss -- it has only a few holes.)
Sliced dill pickles (dill "Sandwich Stackers" work great)
Yellow mustard
To make four generous sandwiches:

Cubans use a sandwich press, but you can also use a preheated pancake griddle or large fry pan.

1. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.

Michael, I didn't know you were at MacDill! How interesting.

Remember!...NO tomato!...NO bell pepper!...NO onion!...NO lettuce (shredded or otherwise)! This is better with Cuban Bread Ditto that

yeahbut you gotta have yellow mustard and mayo. But still, don't press my stinking Cuban!

Angelaid posted the perfect recipe. I too grew up in Tampa, FL and now live in Sarasota. Cuban sandwiches are to die for - as is authentic Cuban bread. I like mine pressed, and use the George Foreman grill which works quite well. For those of you who don't have access to real Cuban bread, well it won't be quite the same. Around here I have one grocery (Publix) that actually duplicates it quite well (sans the palm leaf). Other Publix in the area don't quite do the same job.

Great thread...we love cuban sandwiches. Angelaid has it right, must be made with pan de agua and yes gypsy with palm leaf. Miami and Tampa both have excellent sandwiches. I like mine pressed - with a cool center. No lettuce, tomato, or mayo. Mustard and dill pickle rule.

Lyra, my husband was stationed at MacDill when we met. He was in the 56th TFW. Crew chief/flight chief. We left Tampa in 1977, so you probably never met. Did you know Jim Pickles? Small world.

I lived on Interbay Blvd. Do you remember the "Green" store? They had the best Cubanos in the city at the time. It was a short walk from my house. We still go there when we visit Tampa. It went from a tiny green store to a more commercial type store. Sandwiches are still good, but not as good...ahhh youth.

Di

I make Cuban Sandwiches at least once a month and get rave reviews ..I have many hispanic friends and they say that they are fantastic. I find it very easy to make and a very easy entertaing meal. The whole trick is the Pernil ( pork shoulder) I buy a Pork Shoulder with the bone..wash and dry well...In a food processer mince approx 50 cloves of garlic....take a sharp knife and everywhere you can make a pocket slice do so....take the garlic and fill the pockets to the brim...now cover the entire pork shoulder with black pepper garlic powder and 3 packets of Goya SAZON con culantro y achiote (found in most supermarkets in the Goya brand aisle or Spanish section) massage into meat (now is the time if you dont want orange hands to put on gloves LOL) Take 2 cups (preferrably homemade) SOFRITO and pour over top of pork. Cover with aluminum foil and refrigertate 48 hours!!! Cook cover in a 350 oven for 4 hours removing foil the last hour of cooking make sure skin is facing upward. DO NOT DISGAURD whats found in bottom of pan!!!! When meat had cooled remove from bone and shred putting back into pan juices and mix all together. The rest is easy its just assembly.....TIPS: must use YELLOW MUSTARD...NO MAYO!!! Bread & Butter Pickles are a must! I have a market where I can easily get cuban bread but in a real pinch NON SEEDED italian bread will do. I do not have a Pannini so I use my Presto Griddle butter both sides of bread and I basically use my hands and a spatula to press the bread....I make about 5 full size sandwiches from one pork.....I serve with white rice and black beans...My family loves it. When im having a party I wrap the sand wiches uncut in heavy duty aluminum foil and keep in the oven with the warmer on. SOFRITO can be bought in the store but HOMEMADE is so much better

These are sounding like a perfect cottage winter lunch. Definitely going to give them a try

eileen do you not use ham or cheese? Would also love your Sofrito recipe.

Okay, I definitely need to get a passport to do some cross border shopping. The Spanish section is non-existent in my city:(. Maybe I can check online, thanks for the recommendations. I was going to make a 24 hour simmered Cuban pork roast but maybe this is the better route to go.

It is my recollection that the pickles were not the bread and butter type. I'm not a big fan of sweet pickles so that flavor would have struck off with me. Every few years someone offers me the "perfect" pickle and it is one of those sweet and sour jobs... I eat them only to be polite.

It was explained to me at the time they were a special type. I see recipes for the sandwich calling for a dill pickle and I don't think that is all correct either. Some decades gone by but I want to say they were described as a salt pickle... some variation of a sour type. I'm very much into sour and salt flavors so those pickles made the sandwich for me.

Just my 2 pesos... once upon a time we had avid posters with authentic cuban cooking experience.

: )
lyra

lyra,

Could it be that the pickle you are describing is a brine cured or fermented pickle? The kind you would get with your sandwich at a deli?

I will be in Florida for a while this winter and this thread has given me a quest -- the Cuban sandwich. I had one once and it didn't make a great impression. I guess I just didn't get it. I want to try again. I might need to meet up with Mustangs so she can be my guide.

Jim

The pickles are just dill pickles, not anything special as far as I know.

Here is a link to an authentic recipe from Three Guys From Miami:

Here is a link that might be useful: Cuban sandwich

Dont want to get into a dispute on the "pickle" thing but I have many Cuban,Columbian and Puerto Rican friends and the all concur that its a Bread & Butter pickle....I guess its up to you which way you go. I also use deli ham & swiss cheese. Sofrito recipe is compliments of Daisy Martinez. I make a big batch and freeze individual portions I use SOFRITO often.

SOFRITO: 2 medium spanish onion cut into large chunks,4 Cubanelle pepper seeded and cut to chunks,20 cloves garlic,1 large bunch Cilantro, 10 Ajices Dulces,4 leaves Culantro,4 ripe plum tomato cored and seeded ,1 large red bell pepper seeded cut to chunks. In food processor add onion and peppers run machine to coarsley chop with machine running add all other ingredients until smooth.

I might need to meet up with Mustangs so she can be my guide Hey Jim, You're on!

Cathy

Well, I finally made my Cuban sandwich and it was so very good. I think it would work well with pork roast of any kind. I will be making these again. As much as I wanted, I didn't make my Cuban bread but used panini buns.

Here is a link that might be useful:

Great job Cookie.

In preparation of Jimster's visit, I have been making the rounds of Cuban sandwich shops looking for the best Cuban. I did take Claire de Luna to a local hole-in-the wall for a Cuban when she was here. It was just okay so cross them off the list...although their Rellenos de Papa were excellent.

Oh my gosh... Y'all have a heap of memories rushing back at me here. We lived in Clearwater for many years, and I had clients over in Tampa, and whenever I had to go pick up their paperwork, I would always stop in Ybor City to get a great Cuban Sandwich. they were to die for !!

When I was a kid, we lived in New England, and we used to get the most amazing, (but totally different from Cuban sandwiches) amazing sandwiches called Grinders... the best were made in the Italian areas of town.. where the bread was freshly made every day... oh yeah, they too were to die for. I have eaten subs all over and only in the Italian district of Worcester could I find an authentic Italian grinder last time we visited.

Good stuff they are.

Marlen shared many recipes with me and I treasure them.. every time I use one of her recipes, I say a prayer for her.. I do miss her quite a lot. She was a special and wonderful lady.

Cathy, Columbia Restaurant (Ybor) with a side of
1905 salad and cup of Spanish Bean soup. Then its nap time.

ML (aka another Cathy in Tampa)

"In preparation of Jimster's visit, I have been making the rounds of Cuban sandwich shops looking for the best Cuban."

Now that's what I call Florida hospitality! I seem to recall you have graciously hosted other CFers -- even Lou!

Unfortunately, our plans for this year have developed around the Atlantic coast, not the Gulf coast. Boo hoo. But don't let up on your investigation of Cuban sandwich shops. In the interest of science. Your deep knowledge of the subject will be useful sooner or later.

Jim

Remembering Marlen too and her authentic Cuban recipes.
Seems like a long time ago, Sunshine, do you remember just when it was she died? Leaving behind the Chubby Hubby cookies as well as the no tomato no onion no lettuce sandwiches!
She posted on this and the Recipe exchange forums. You must have been around for a while to remember way back in the dark ages! LOL!
Linda C

MaddieLee, Definitely Columbia is on the agenda. I took RiverRat to Columbia when she was in FL.

Carolyn, I was born in NH and my mother and her family were from Italy so my dad called the grinders that my grandmother made to sell at their store "Guinea Grinders". He didn't endear himself to my grandfather. I still make "Guinea Grinders" as a special treat for my family.

Jimster, Well, I'll be here when you get around to the Gulf Coast!

Oh Linda.. told y'all I was an old hen... lol I used to post under the screen name Kittenkaboodles back in the dark ages.... and then I got tired of some of the snarkier bullies on GW and just left GW comletely for a number of years... but golly no... I don't know just when she passed, but it has been quite awhile... I came back to GW after I lurked for awhile and the squad seemed to have lost a lot of members... and are either posting under other names as well or just lost interest...

Carolyn

I thought I recognized your style of writing, but you said you were new....so I wondered. As I recall you were mostly around the Recipe Exchange. Welcome back! what made you seek us out again?
Linda C

Thanks for the welcome back... I didn't realize I had a style of writing...LOL but some folks that I have met face to face said I write just like I talk... so I don't really know.. I guess so...

When I first discovered GW I used to post mostly at the garden forums, and then someone, can't recall who anymore,.... suggested I join them at the Kitchen table forum and occasionally in the a few other forums. I posted for quite awhile then when it went "by paid membership, it seemed that a lot of the snarkier folks also stayed at the KT and just wanted to stir up strife... so I made a conscious decision to just leave and only post at some of the garden forums and cooking forums from time to time.. There were a few other spin offs that I posted at for awhile, but it just seemed that they kept on breaking off until I just didn't recognize many of the people.. and it was difficult to keep up with many of the friends I had made as they all seemed to go in different directions from one another.. so I just quit posting on the boards entirely for a number of years...
My life has taken a lot of interesting twists and turns and I have met a lot of really great folks on some of the boards, that I have had the pleasure of meeting face to face... So, I decided to come and lurk at GW for awhile... which I did, and then some of the posts were irresistable, so I rejoined and here I am.

I have more time on my hands now that my Bob is no longer able to travel like we once did... and so between church and doctor visits, we pretty much stay at home.. I love to spend time walking along these country roads just praising God and thanking Him for all that my eyes drink in while on those walks...and since I love to cook... what better place to lurk and post but food forums.. eh?? lol

There is a lot of wonderful information inside of folks heads that is totally worth sharing and listening to... some folks may not think anything about the way they prepare something, but to someone else, it may be new and innovative...I don't think we are ever too old or experienced to learn something from someone else...

Carolyn

Gotta add the Sangria from the Columbia Restaurant in Ybor, too! Rounds out the meal!

Googling for Cuban restaurants which would fit into our itinerary this winter, which will be primarily east coast of Florida, I see that the Columbia has several locations, one of which is in St. Augustine. We can do that.

Another is Padrino's, with locations in Orlando and Plantation (near Ft. Lauderdale. Any comments on that one?

Both of these seem to be full fledged restaurants, not just sandwich shops. What about the hole-in-the-wall places? Can I find a good sandwich there?

Jim

Jimster, I'm going to try to encourage you to hit Calle Ocho, and check out Versailles for authentic Cuban cuisine.
They don't serve fancy food, but what they do serve is as authentic and riqu�simo as it gets (spoken like a true Cuban).

If you get a chance, try Cuban Papas Rellenas (mashed potatoes, shaped into balls, and stuffed with Picadillo, a flavorful meat filling. Bliss.

Also try, Ropa Vieja, Cuban Tamales, Tostones, and last, but certainly not least, freshly-made Pastelitos de Guayaba (Flaky Guava Turnovers) for dessert. Or, Flan, or Tocinillo del Cielo, and wash it all down with a tall glass of icy-cold Guarapo [sugar cane juice].
Don't forget a cafecito [Cuban shot of Caffeine].

There's so much more to Cuban cuisine, but I'll stop here, and wish you a great trip, and a wonderful culinary journey.

Sol

Sol,

Verssailles will be at the top of my list of musts. I have heard of it before and your post confirms what I have heard. I've had a little experience with Cuban food -- enough to know how good it can be. We will likely be in Miami for only a day, but Versailles will be the main attraction. Thanks for the tips on what to try. I'll carry a print-out of your post in my pocket.

Now...about those sandwiches... :-)

Jim

posting this for someone in the recipe exchange

Here's a recipe for Cuban pork from al recipes:
Cuban Pork Roast I Recipe

By: Christine L.
"Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork."
Original Recipe Yield 8 servings
Ingredients

2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied

Directions

Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
Preheat the oven to 325 degrees F (165 degrees C).
Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.
Her Uncle use to work in a restaurant in Cuba and this is the recipe they used.
Linda