Cuban sandwich Totally Explained

Everything about Cuban Sandwich totally explained

A Cuban sandwich is a variation of a ham and cheese originally created by Cuban workers, either in Cuba or in the immigrant community of Ybor City in Tampa Florida. Later, Cubans brought it to other communities in southern Florida, particularly Key West and Miami where it's very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami 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.
   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 today. In Miami, salami is left out.
   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.

Related dishes

The Cuban sandwich triggered a "sandwich craze" in Cuba that lasted several decades, and slowly several types of sandwiches emerged. A very similar and popular sandwich is the medianoche or "midnight" sandwich, so named because of the sandwich's popularity as a staple served in Havan's night clubs right around or after midnight. It is smaller in size and contains the same ingredients as a Cuban sandwich, minus the glazed ham, and made on a softer bread made from a sweet yellow egg dough, similar to challah.
   Other sandwiches are "pan con lechon" (pork shoulder sandwich) "pan con chorizo" (Spanish sausage sandwich) "pan con bistec" (sirloin steak sandwich with lettuce, tomato, mayonnaise and julienne fries) and the Frita Cubana a Cuban style hamburger, made with ground beef and chorizo, fried onions, a tomato based sauce and topped with very fine julienne fries, all inside the bun. The frita continues to be popular in Miami.
   Another unusual Cuban sandwich is the "Elena Ruz". Elena Ruz was a young society debutante in 1930's who would stop at El Carmelo, a popular restaurant and confectionary shop in Havana after an evening at the opera or a social function, and would ask the waiter if he'd fix her a sandwich to her orders. It is prepared on white or Cuban bread, with a layer cream cheese on one slice, a layer of strawberry jam or preserves on the other, and thin slices of turkey breast in between.
   After the Castro Communist Revolution in 1959, the sandwiches were taken to the Cuban exile communities in New York, Miami, Chicago, Union City, New Jersey, and Puerto Rico. In Cuba, ingredients to make traditional Cuban sandwiches became scarce, and were made less frequently. Today, a popular sandwich in Cuba is "Pan con Timba" which is made with a watered down version of Cuban bread, and thin slices of guavajelly. Sometimes salt is added for flavor. It is usually consumed with a glass of water and sugar.

References and Bibliography

This dish and its origin are also mentioned in:

Lastra, Frank, Ybor City : The Making of a Landmark Town. University of Tampa Press. 2006.
Pacheo, Ferdie. Ybor City Chronicles: A Memoir. University of Florida Press. 1994.

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