The History and the Making of the Cuban Sandwich

The History of
The Cuban
Sandwich
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As with Cuban Bread the origin of the Cuban sandwich (sometimes called a "mixto sandwich", or "Cuban Pressed Sandwich") is somewhat murky. The sandwich became a common lunch food for workers in both the Cigar factories and sugar mills of Cuba and the cigar factories of Ybor City around 1900.

At that time, travel between Cuba and Florida was easy, and Cubans frequently sailed back and forth for employment, pleasure, and family visits. Because of this blending of culture and ideas, it’s impossible to say where the Cuban sandwich first became a common worker’s meal.By around 1910, however, workers’ cafés in both Ybor City and Cuba were serving many such sandwiches daily.

The Cuban sandwich was served in kiosks, coffee bars and casual restaurants throughout Cuba, especially in the big cities such as Havana or Santiago de Cuba. Years later, Miami also gained a resident Cuban population. By the 1960's, Cuban sandwiches were common on Miami Cafeteria and restaurant menus, and are still very popular there todayDuring the 1960's and 1970's, Puerto Rico received its own large influx of Cuban immigrants and the "Sandwich Cubano", which was already known, became a staple at the local cafeterias and lunch wagons.

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Ingredients

While there is some debate as to the contents of a “true” Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8-12 inches (20-30 cm), lightly buttered on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in Mojo and slow roasted.
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The main regional disagreement about the sandwich’s recipe is whether or not to include salami. In Tampa,Genoa Salami is traditionally layered in with the other meats, probably due to influence of Italiam immigrants who lived side-by-side with Cubans and Spaniards in Ybor .CityIn Miami, salami is left out.

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In Key West, mayonnaise, lettuce and tomato are usually added. These additions are often available in restaurants in Tampa and Miami, but are frowned upon by traditionalists there.When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is only somewhat similar to a panini press but without grooved surfaces. A traditional Cuban sandwich is never made with a panini grill. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. It is usually cut into diagonal halves before serving.

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Cuban Bread Recipe
1 pkg. yeast

2 c. lukewarm water

1 1/4 tbsp. salt

1 tbsp Sugar

6-7 c. sifted flour

1. Dissolve the yeast in the water, beating it in with a wooden spoon, or use dough hooks on an electric mixer at low speed.

2. Add enough flour to make a fairly stiff dough.

3. When the dough is thoroughly mixed shape into a ball. Place in a greased bowl and grease top. Cover with towel and let stand in warm place (80-85 degrees) until double in bulk.

HINT: (In winter, put a pan of boiling water in the bottom of your oven and put bowl on rack. Close the door to help rise.)

4. Turn dough out onto lightly floured board. Shape into two long loaves. Arrange on baking sheet which have been sprinkled with corn meal. Allow to rise 5 minutes.

5. Slash the tops in 2-3 places. Brush with water and place in cold oven. Set oven to 400 degrees and place a pan of boiling water in bottom of oven. Bake 40-45 minutes until crusty.

Makes two loaves of Bread.

Picture of Bread is this Article

I made the bread

For Short Cut and to save time a good French Bread

maybe used.

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Cuban Sandwich Filling

1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
1 pound ham (cooked and sliced)
1 pound roasted (cooked and sliced)
1/2 pound Swiss cheese (sliced)
dill pickles (sliced)
Yellow mustard or Mayonnaise

As Pictured above, making this sandwich is easy. -------------------------------------------------------------------------------------------------Tell the person in the Deli to slice the meat Setting on 2 and cheese 1 The meat is thick for this Sandwich. Also I Love Paula Deen's however, her take on the Cuban Sandwich is wrong. Use the Cuban Bread any substitution is not a Cuban Sandwich.-------------------------------------------------------------------------------------------------

PREPARATION:
1. Preheat a griddle or frying pan on medium heat.
2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
3. Spread the mustard or mayonnaise on the bread.
4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.

5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.

6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.

7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.

Serves: Makes four sandwiches.
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I love to cook and all of what I have put together is from Experience. The recipe's that I have assemble are the best to my knowledge.