The Perfect Cheese For A Classic Cuban Sandwich

The Cuban sandwich, also known as a Cubano, is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Florida. The sandwich is made with ham, mojo, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. The main regional disagreement regarding the Cuban sandwich is the inclusion of salami, with the South Florida version typically excluding it, while the Tampa version includes it.

Swiss cheese is the most popular variety

The Cuban sandwich is at the centre of a long-running friendly rivalry between Miami and Tampa. The main regional disagreement involves the inclusion of salami, with Tampa Cubanos traditionally including it and Miami Cubanos omitting it. However, both versions use Swiss cheese.

The original Key West version of the Cuban sandwich, called a "mixto" or "Cuban mix", includes other ingredients such as shredded lettuce and tomatoes, which are considered too fussy by some. The medianoche ("midnight") sandwich is a similar sandwich that originated as a late-night snack, likely in the nightclubs of Havana. It contains the same ingredients as the Cuban sandwich but is smaller and served on softer, sweeter egg bread.

While there may be regional variations and debates about the "true" Cuban sandwich, Swiss cheese remains the most popular variety used in this delicious and decadent sandwich.

It's paired with ham

The Cuban sandwich, also known as a Cubano, is a grilled ham-and-cheese sandwich variation that was likely invented in cafes catering to Cuban workers in Tampa or Key West, Florida. Two versions of the sandwich exist: one with salami, which is the Tampa version, and one without, which is the Key West version. Miami features both styles.

The Cubano is made with ham, mojo, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. The traditional Cuban sandwich starts with Cuban bread, which is similar in shape to Italian bread but has a crisper crust like a French baguette. 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, and then the meats are added in layers: roast pork (Pernil or sometimes marinated in mojo), glazed ham, and sometimes salami. Swiss cheese and thinly sliced dill pickles complete the traditional ingredients.

The ham typically used in a Cuban sandwich is boiled ham, Virginia ham, or Black Forest ham. Black Forest ham is cured with more seasonings and spices than boiled or sliced ham or Virginia ham. If you can't find Black Forest ham, smoked ham is a good second choice.

Once assembled, a Cuban sandwich can be 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 surface is slightly crispy and the cheese has begun to melt. It is usually cut into diagonal halves before serving.

The sandwich is grilled

A Cuban sandwich is grilled to achieve a variety of desirable outcomes. Firstly, the bread should be toasted to a golden brown and the top should be crisp. Secondly, the cheese should be melted. To achieve these outcomes, a sandwich grill, panini press, or waffle iron can be used. If these are not available, a heavy skillet, brick wrapped in foil, or burger/panini press can be used to apply pressure while the sandwich grills in a frying pan. The sandwich should be grilled for approximately 4 to 6 minutes, or until the bread is golden brown and the cheese has melted.

The Cuban sandwich is a variation of a ham and cheese sandwich, and grilling is an essential step in its preparation. The sandwich is constructed with layers of meat and cheese, and grilling helps to compress the sandwich, melting the cheese and creating a cohesive whole.

It's served on Cuban bread

The Cuban sandwich, or Cubano, is a variation of a ham and cheese sandwich that is served on Cuban bread. This bread is similar in shape to Italian bread but has a crisper crust like a French baguette. It is also slightly sweet and soft, yet crusty. The crust is often lightly buttered or brushed with olive oil.

Cuban bread is a white bread that is made with flour, water, yeast, salt, and lard or vegetable shortening. It can be difficult to find outside of Hispanic or Latin markets, so a fresh baguette or loaf of Italian bread can be used instead.

The Cuban sandwich is assembled by spreading yellow mustard on the bread, then layering sliced ham, roast pork, Swiss cheese, and dill pickles. The sandwich is then grilled or toasted in a sandwich press until the cheese is melted and the bread is golden brown.

The Cubano is believed to have originated in cafes catering to Cuban workers in Tampa or Key West, Florida, in the late 1800s or early 1900s. It was a filling and easy-to-carry lunch for workers in the cigar industry and sugar mills.

It's also known as a Cubano

The Cuban sandwich, also known as a Cubano, is a grilled ham-and-cheese sandwich variation that was likely created in Florida—Key West and Tampa—by Cuban immigrants who needed a filling and easy-to-carry lunch. The sandwich is made with ham, mojo, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

Cafes catering to Cuban workers in Tampa and Key West, two early Cuban immigrant communities in Florida, are believed to be the birthplace of the Cubano. The sandwich was likely a common lunch food for workers in the cigar factories and sugar mills of Cuba and the cigar factories of Key West by the 1860s.

The Cubano is traditionally made with Cuban bread, which is similar in shape to Italian bread but has a crisper crust like a French baguette. The bread is lightly buttered or brushed with olive oil and cut in half horizontally. A coat of yellow mustard is spread on the bread, followed by layers of meat: roast pork (Pernil or marinated in mojo), glazed ham, and sometimes salami. Swiss cheese and thinly sliced dill pickles complete the traditional ingredients.

Once assembled, the Cubano is toasted in a sandwich press called a plancha, similar to a panini press but without grooved surfaces. The plancha heats and compresses the sandwich until the bread is slightly crispy and the cheese has begun to melt. It is then cut into diagonal halves before serving.

The main regional variation of the Cubano is the inclusion or exclusion of salami, which is a major point of contention in the rivalry between Tampa and Miami, the two cities claiming to have the best Cubanos. While salami is traditionally included in Tampa, it is not usually added in South Florida, including Miami.

Frequently asked questions