The Cuban sandwich was born in cafeterias in Tampa and Miami among Cuban communities of the 20th century, fusing roast pork, ham and cheese on Creole bread. The weighted griddle is essential to achieve crispy texture without frying. It is a symbol of the Cuban diaspora and a reference for street food in Florida.
Latin American
Cuban sandwich
Cuban sandwich with roast pork, ham, Swiss cheese and grilled pickles.
- Cuba
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 36 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 28 g
- Sodium 1120 mg
Story behind the dish
Preparation
Cuban sandwich is a Cuban preparation with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 Cuban breads or baguettes.
- Have ready: 400 g roast pork leg.
- Have ready: 200 g of cooked ham.
- Have ready: 150 g Swiss cheese.
- Have ready: 100 g of pickled gherkins.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Spread butter and mustard on the inside of the broken bread
Spread butter and mustard on the inside of the broken bread.
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Arrange pork layers
Arrange layers of pork, ham, cheese and laminated pickles.
-
Close and flatten on a griddle with weight for 5 minutes per side until bread…
Close and flatten on a griddle with weight for 5 minutes per side until crispy bread.
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Wrap in aluminum foil and press for 2 minutes to integrate flavors.
Wrap in aluminum foil and press for 2 minutes to integrate flavors.
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The cheese should be melted and the bread should be evenly browned.
The cheese should be melted and the bread should be evenly browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve hot cut diagonally showing the layers
Serve hot cut diagonally showing the layers.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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