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| The '''Cuban sandwich''', also known as the "cubano", is a popular meal in south ] where many ]ns have settled since the early 20th century. The standard Cuban sandwich consists of ] and roast ] marinated in ''mojo'' sauce (garlic, salt, pepper, oregano and orange juice), ] (not included in the original), ], dill ]s, and ] on Cuban bread, which is a light French bread. In ], it is common to find Genoa ] on a Cuban sandwich as well. The sandwich is buttered and pressed on a sandwich press (''plancha'') melting the cheese and toasting the bread. A ''medianoche'' sandwich is the same except it is on a sweeter and lighter egg ]. | The '''Cuban sandwich''', also known as the "cubano", is a popular meal in south ] where many ]ns have settled since the early 20th century. The standard Cuban sandwich consists of ] and roast ] marinated in ''mojo'' sauce (garlic, salt, pepper, oregano and orange juice), ] (not included in the original), ], dill ]s, and ] on Cuban bread, which is a light French bread. In ], it is common to find Genoa ] on a Cuban sandwich as well. The sandwich is buttered and pressed on a sandwich press (''plancha'') melting the cheese and toasting the bread. A ''medianoche'' sandwich is the same except it is on a sweeter and lighter egg ]. | ||
| Cuban sandwiches (called "a sandwich mixto") were common on cafeteria and restaurant menus in Cuba by the 1930s, and there is evidence of them as early as the turn of the century. The sandwiches were popular with workers in Cuba's sugar mills. Locals set up restaurants inside the mills and sold the sandwiches to the workers on their lunch breaks. | |||
| ==Source== | |||
| *http://www.tasteofcuba.com/cubansandwich.html | |||
| The traditional Cuban sandwich is made with Cuban bread. The bread is cut in half and buttered on both sides. Dill pickles, roast pork, ham, and Swiss cheese are added in layers. The pork is an essential ingredient and it needs to be slow roasted with Cuban spices, giving the pork a distinct garlic and citrus flavor. The sandwich is then lightly toasted in a sandwich press called a "plancha" until the bread is crisp and the cheese is melted. The press both heats and compresses the sandwich. A traditional Cuban sandwich does not include mustard, mayonnaise, lettuce, or tomato. | |||
| The same ingredients are also used on a smaller bread made from a sweeter egg dough and called a "medianoche" or "midnight" sandwich, so named because of the sandwich's popularity as a midnight snack. | |||
| In Tampa, they add Genoa salami to the Cuban sandwich, a variation that is unique to that area. In the early days of Ybor City, where the Cuban sandwich was first popularized in the United States, the only ethnic group as numerous as the Cubans were the Italians. Local sandwich makers catered to their Italian clientele by adding Genoa Salami to the traditional Cuban sandwich. | |||
| In Key West, they serve a version of the Cuban Sandwich called a "Key West Mix." This variation includes mayonnaise, lettuce, and tomato. | |||
| ==External Links== | ==External Links== | ||
Revision as of 19:51, 4 September 2005
The Cuban sandwich, also known as the "cubano", is a popular meal in south Florida where many Cubans have settled since the early 20th century. The standard Cuban sandwich consists of ham and roast pork marinated in mojo sauce (garlic, salt, pepper, oregano and orange juice), mayonnaise (not included in the original), mustard, dill pickles, and Swiss cheese on Cuban bread, which is a light French bread. In Tampa, it is common to find Genoa salami on a Cuban sandwich as well. The sandwich is buttered and pressed on a sandwich press (plancha) melting the cheese and toasting the bread. A medianoche sandwich is the same except it is on a sweeter and lighter egg bread.
Cuban sandwiches (called "a sandwich mixto") were common on cafeteria and restaurant menus in Cuba by the 1930s, and there is evidence of them as early as the turn of the century. The sandwiches were popular with workers in Cuba's sugar mills. Locals set up restaurants inside the mills and sold the sandwiches to the workers on their lunch breaks.
The traditional Cuban sandwich is made with Cuban bread. The bread is cut in half and buttered on both sides. Dill pickles, roast pork, ham, and Swiss cheese are added in layers. The pork is an essential ingredient and it needs to be slow roasted with Cuban spices, giving the pork a distinct garlic and citrus flavor. The sandwich is then lightly toasted in a sandwich press called a "plancha" until the bread is crisp and the cheese is melted. The press both heats and compresses the sandwich. A traditional Cuban sandwich does not include mustard, mayonnaise, lettuce, or tomato.
The same ingredients are also used on a smaller bread made from a sweeter egg dough and called a "medianoche" or "midnight" sandwich, so named because of the sandwich's popularity as a midnight snack.
In Tampa, they add Genoa salami to the Cuban sandwich, a variation that is unique to that area. In the early days of Ybor City, where the Cuban sandwich was first popularized in the United States, the only ethnic group as numerous as the Cubans were the Italians. Local sandwich makers catered to their Italian clientele by adding Genoa Salami to the traditional Cuban sandwich.
In Key West, they serve a version of the Cuban Sandwich called a "Key West Mix." This variation includes mayonnaise, lettuce, and tomato.