Cuban Sandwich | How to Make a Cubano Miami Recipe - Sorry, Tampa!

You knew I was making a 𝗖𝘂𝗯𝗮𝗻 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵, Miami style this week! If you watched my Cuban bread video (   • Cuban Bread | A modern but Authentic Homem...  ). I have to say Miami style because there seems to be a lot of controversy about the Cuban sandwich's origin. Many, including Wikipedia, will tell you that Tampa invented the Cuban sandwich, and by an Italian merchant, of all things! Well, I don't know about you, but I have had my share of less than accurate articles on Wikipedia. Ernesto "Che" Guevara is one. How a person who was a racist, homophobic killer ended up being a hero for the left is truly mind bugling!

Nevertheless, records show that restaurant menus from the Tampa Bay area going back 100+ years offered the traditional and el Cubano Especial – A Cuban sandwich with extra meat. I am going to sound as bais as CNN here when I say that I am sorry, but the Tampa Cuban sandwich just does not stack up to what you find in Miami. I mean, I am from the 305 and everything, but know that I have had my share of Cuban food in the Tampa area. Even before moving to Southwest Florida, I will frequently go fishing to the Sunshine Skyway Bridge and stay on St. Pete's beach. Where Tampa lost me is with the Cuban sandwich ingredients. I mean "salami," for real? What does a cut of Italian delicates doing in my Cuban? Now, this is not a hating session on Tampa's Cuban food scene. I have had a lot of good food in Hillsborough County. Some of my favorite Cuban dishes from the area include Vaca Frita and Igado a la Italian, something that, in my opinion, very few people know how to prepare correctly!

With that said, the Cuban Sandwich is undoubtedly one of the world's greatest sandwiches, and in this video, I will show how easy it is to make an 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗖𝘂𝗯𝗮𝗻 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵 at home. And not only that, but I will guarantee you that if you make the Cuban sandwich my way and with real Cuban Bread, even the guys from Tampa will tell, it is missing salami, but it is really good! The trick of making a delicious Cuban sandwich is sticking to not only South Florida's tradition but also the ingredients and the technical aspect of it. The Cuban sandwich is a pressed sandwich. If you a press awesome, even if it is a panini press. Some people may look at you funny as ask, what are the zebra stripes on your sandwich but it ok. I used what I call the Redneck Cuban Sandwich press. Not one I invented but something a buddy of mine, back in the Florida Keys, used.

𝐂𝐮𝐛𝐚𝐧 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

In my opinion, to make an authentic Cubano sandwich, you only need seven ingredients!

𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 – Many people are ok with using Puerto Rican Bread. I am not, and if you don't access to Cuban Bread, check out the video did on it!

𝐌𝐚𝐲𝐨 𝐚𝐧𝐝 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 – These are most haves, and many choose to apply them separately. Maintaining the correct ratio is imperative, so pre-mix it at a ratio of 1 part mayo, 2 parts mustard.

𝐏𝐢𝐜𝐤𝐥𝐞𝐬 – Another most have! It is not a Cuban sandwich without the pickles! I am also picky about that. I think that the dill type (green center) are better than the kosher ones (white center)

𝐒𝐞𝐫𝐫𝐚𝐧𝐨 𝐇𝐚𝐦 – Few foods are more Spanish than ham, and this digs a few holes in the theory of the Cuban sandwich was invented in Tampa! Serrano Ham ended up in Cuban as a result of colonization. Not popular in Tampa but readily available everywhere in Miami. Simply walk up to the Publix deli as ask for it by name! For those of you who live outside of Miami, like me. This may be a task since, according to the internet, there is no substitution for Serrano Ham! I didn't find any and ended up using a cured black forest ham. Major sin, I know!

𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐏𝐨𝐫𝐤 – Last but not least is porked. Freshly roasted Cuban-style pork is truly the best and what I more often than not use. However, for this video, I ended up using some form Winn Dixie's deli. It was ok, but it lacked a lot of taste! I think that the pork and the ham throw off the taste profile as everyone who tasted the sandwiches made for this particular notice that my typical taste profile was just not there. I should have thrown it on a skillet with a little bit of butter, some garlic, and a hint of lemon. Nevertheless, this is not a Pan con Lechon, so that prominent MOJO taste is not what we are seeking.

𝐌𝐚𝐤𝐢𝐧𝐠 𝐚 𝐂𝐮𝐛𝐚𝐧 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡

Here is how you make a Cuban sandwich. Cut a piece of Cuban bread about 10-12 inches long. If you are using the Redneck Cuban Sandwich press, cut it as long are your brick! Slice it in half, mix your aioli, and spread both faces of the bread liberally. Add a row of pickles to the top face of the bread. That is something I didn't show in the video but trust me. It is there! Stack about 1/3 of a pound between the two pieces of bread. Followed by a layer of ham, then layers of pork, and another layer of ham! Put your two parts together and press for about 3 minutes per side in a well-buttered skilled or press.

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