How to Make an Authentic Cubano Sandwich

A true Cuban sandwich, I’m told, consists of nothing more than the following: bread, mustard, roast pork, ham, Swiss cheese, pickles and butter.

Ted Scheffler

June 24, 2022

An authentic Cubano sandwich is a simple affair. I’ve seen far too many bastardized versions in restaurants which include ingredients like mayo, lettuce and tomato – even sauerkraut. Of course, you can put anything you want in/on your Cubano, but a true Cuban sandwich, I’m told, consists of nothing more than the following: bread, mustard, roast pork, ham, Swiss cheese, pickles and butter. Anything else is a variation on a Cubano. The key to making a good Cubano is in pressing the sandwich. Typically, they are made in a heavy sandwich press called a plancha. However, I don’t own a plancha so I make my Cubanos in a panini press. You could also just cook the sandwich in a heavy skillet such as cast iron on the stove and use a smaller heavy skillet to press down on the sandwich while it cooks. For a great Cubano that you don’t have to cook, visit Beltex Meats on a Saturday when that’s the daily special. This recipe is for a single Cubano.

Ingredients:

6-8 inch piece of Cuban bread or French baguette, sliced in half horizontally
Yellow mustard (don’t get fancy – Cubanos are made with cheap yellow mustard, not Dijon or whole grain)
2 slices of store bought or homemade roasted pork, cut into quarter-inch slices
2 slices boiled ham
2 slices Swiss cheese
thinly sliced dill pickles
Soft or melted butter

Method:

Spread mustard on the inside of the top and bottom halves of the sandwich bread.
Layer the sandwich ingredients in this order: roast pork, ham, Swiss cheese, pickle slices.
Brush melted butter onto the outside tops and bottoms of the sandwich.
In a plancha, panini maker, or on the stove, cook the sandwiches for 2-3 minutes, pressing very firmly, until heated through and the cheese is melted and sizzling.

The finished Cubano should be only about half as thick after cooking as when it was assembled.

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

Subscribe to get the latest Utah Bites news and reviews

webbanki.ru

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

[nextcode_gallery id_gallery=”4″]

Scheff’s Table, The Dish, Utah Bites, Utah Food

Cubano sandwich, recipe

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.