The Best Cuban Sandwiches
Is it possible to get a bad Cuban sandwich in Miami? Well if you have been exiled to the Northland for a while, there is no such thing as a bad Cuban sandwich. For the northern Cuban in our group, it's the first thing he craves after his plane lands from Minneapolis. At that point, anything resembling a Cuban sandwich will have to do – even the lesser specimens available on the airport concourse!
However, the savvy Cuban knows the difference between the pre-made bargain sandwiches found at many lunch counters and coffee windows, and the delicious handmade-to-order variety found at restaurants and cafes.
Glenn Lindgren: There is a simple recipe for success. in the Cuban sandwich world: start with fresh high quality ingredients and the best, fresh-from-the-bakery Cuban bread.
Jorge Castillo: Each sandwich should be made to order, with the highest quality hand-cut meats – no processed pork loaf – and cheese.
Glenn Lindgren: The traditional Cuban sandwich can only be made on Cuban bread. Start with a well buttered loaf, layer on some dill pickles, roast pork, ham and Swiss cheese.
Raúl Musibay: A minute or two on the sandwich press (plancha), and you have a delicious treat that has launched many an unsuspecting traveler on the road to Cuban food addiction.
Glenn Lindgren: What makes a GREAT Cuban sandwich is both the quality and especially the quantity of meat.
- Slicing real roast pork by hand.
Raúl Musibay: 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.
Glenn Lindgren: Although one might encounter numerous variations across the country, a traditional Cuban sandwich does NOT include mustard, mayonnaise, lettuce, or tomato.
Raúl Musibay: Some people just do not know when to leave a classic alone!
Glenn Lindgren: Mustard or mayonnaise on a Cuban sandwich is a personal choice. We find that the best Cuban sandwiches don't need either ingredient. The butter, natural meat juices and yes – even the pickle juice give it all of the moistness and flavor it needs. Most places in Miami don't routinely add mustard and/or mayo unless you specifically ask for them.
Raúl Musibay: But in other parts of the country – especially Los Angeles – you have to tell them to "HOLD THE MAYO!"
Jorge Castillo: In Tampa, they just cannot make a Cuban sandwich without Genoa salami!
Raúl Musibay: We think there may even be a law on the books.
Jorge Castillo: However, you will not find salami on a Cuban sandwich in just about any other city.
Raúl Musibay: Most likely, this came about because in the early days of Ybor City, the Italians were the only ethnic group as numerous as the Spaniards and Cubans.
Glenn Lindgren: It's understandable that there was a little blending of cultures, at least when it came to making a Cuban sandwich.
Jorge Castillo: You won't find salami on a Miami Cuban sandwich. Although some places do add Serrano ham in addition to the usual ham. Look on the menu for a Sandwich Cubano Especial or ask your waiter.
Raúl Musibay: The Serrano ham adds a nicy salty pork flavor to the sandwich.
Jorge Castillo: In Key West, they serve their own version of the Cuban sandwich called a "Key West Mix.” This un-Cuban variation includes mayonnaise, lettuce, and tomato!
Glenn Lindgren: One variation of the Cuban Sandwich is perfectly authentic: take the exact same ingredients as the Cuban sandwich and place them on a smaller bread loaf made from sweeter egg dough and you have a "medianoche" or "midnight" sandwich, so named because it makes a great midnight snack.
