what about A Cuban Pork Sandwich.....
History
As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix", "mixto sandwich", or "Cuban Pressed Sandwich") is somewhat murky.[4] 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 constant and largely undocumented movement of people and culture and ideas, it's impossible to say exactly when and where the Cuban sandwich first became a common worker's meal. By around 1910, however, workers' cafés in Cuba, Ybor City, and the older Cuban enclave of Key West were serving many such sandwiches daily.
In Cuba (where it is more commonly known as a mixto), the sandwich was served in kiosks, coffee bars and casual restaurants, especially in the big cities such as Havana or Santiago de Cuba. In Tampa's bustling Latin enclaves of Ybor City and West Tampa, it was served in mainly in cafes catering to workers in the cigar industry. By the 1960s, Cuban sandwiches were also common on Miami cafeteria and restaurant menus, as the city had gained a large influx of Cuban residents after Fidel Castro's 1959 rise to power in their native land.
The Communist Revolution caused a wave of Cuban expatriates to settle in other locations as well, and they brought their culture and cuisine with them. Cuban sandwiches are now served in various Cuban exile communities in places such as New York, New Jersey, Chicago, and Puerto Rico, among others.
In 2010, MSN Local named the Cuban as one of the "15 essential sandwiches.
Ingredients
Cuban Sandwiches ready to be pressed in a busy cafe in Ybor City, Tampa
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, or brushed with olive oil, 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.
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 Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. In Miami, salami is left out.
Sometimes, mayonnaise, lettuce, and/or tomato are also added. These additions are often available in restaurants in Miami and Tampa, but are frowned upon by traditionalists there.
When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is similar to a panini press but without grooved surfaces. 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.
History
As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix", "mixto sandwich", or "Cuban Pressed Sandwich") is somewhat murky.[4] 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 constant and largely undocumented movement of people and culture and ideas, it's impossible to say exactly when and where the Cuban sandwich first became a common worker's meal. By around 1910, however, workers' cafés in Cuba, Ybor City, and the older Cuban enclave of Key West were serving many such sandwiches daily.
In Cuba (where it is more commonly known as a mixto), the sandwich was served in kiosks, coffee bars and casual restaurants, especially in the big cities such as Havana or Santiago de Cuba. In Tampa's bustling Latin enclaves of Ybor City and West Tampa, it was served in mainly in cafes catering to workers in the cigar industry. By the 1960s, Cuban sandwiches were also common on Miami cafeteria and restaurant menus, as the city had gained a large influx of Cuban residents after Fidel Castro's 1959 rise to power in their native land.
The Communist Revolution caused a wave of Cuban expatriates to settle in other locations as well, and they brought their culture and cuisine with them. Cuban sandwiches are now served in various Cuban exile communities in places such as New York, New Jersey, Chicago, and Puerto Rico, among others.
In 2010, MSN Local named the Cuban as one of the "15 essential sandwiches.
Ingredients
Cuban Sandwiches ready to be pressed in a busy cafe in Ybor City, Tampa
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, or brushed with olive oil, 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.
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 Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. In Miami, salami is left out.
Sometimes, mayonnaise, lettuce, and/or tomato are also added. These additions are often available in restaurants in Miami and Tampa, but are frowned upon by traditionalists there.
When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is similar to a panini press but without grooved surfaces. 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.
