Cuban sandwich
From Wikipedia, the free encyclopedia
A Cuban sandwich is a variation of a ham and cheese originally created by Cuban workers, either in Cuba or in the immigrant community of Ybor City in Tampa Florida.[1][2] Later, Cubans brought it to other communities in southern Florida, particularly Key West and Miami[3] where it is very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami[2] on Cuban bread.[1]
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[edit] History
As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "mixto sandwich", or "Cuban Pressed Sandwich") is somewhat murky. The sandwich became a common lunch food for workers in both the cigar factories and sugar mills of Cuba and the cigar factories of Ybor City around 1900.[1][4]
At that time, travel between Cuba and Florida was easy, and Cubans frequently sailed back and forth for employment, pleasure, and family visits. Because of this blending of culture and ideas, it’s impossible to say where the Cuban sandwich first became a common worker’s meal.[1] By around 1910, however, workers’ cafés in both Ybor City and Cuba were serving many such sandwiches daily.[5][6][7]
Later on, Miami also gained a resident Cuban population. By the 1930s, Cuban sandwiches were common on Miami cafeteria and restaurant menus, and are still very popular there today.[4]
During the 1950's, Puerto Rico received its own large influx of Cuban immigrants and the "Sandwich Cubano", which was already known, became a staple at the local cafeterias and lunch wagons.
[edit] Ingredients
While there is some debate as to the contents of a “true” Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8-12 inches (20-30 cm), lightly buttered on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.
The main regional disagreement about the sandwich’s recipe is whether or not to include salami. In Tampa, Genoa salami[2] is traditionally layered in with the other meats, probably due to influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.[5][8] In Miami, salami is left out.
In Key West, mayonnaise, lettuce, and tomato are usually added. These additions are often available in restaurants in Tampa and Miami, but are frowned upon by traditionalists there.[8][9]
When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is only somewhat similar to a panini press but without grooved surfaces. A traditional Cuban sandwich is never made with a panini grill. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. It is usually cut into diagonal halves before serving.
[edit] Related dishes
A very similar sandwich is the medianoche or "midnight" sandwich, so named because of the sandwich's popularity as a midnight after-clubs treat. It contains the same ingredients, but is assembled on softer bread made from a sweet yellow egg dough.
[edit] References and Bibliography
- ^ a b c d Andrew Huse. Welcome to Cuban Sandwich City. Cigar City Magazine, Volume 1, Issue 2.
- ^ a b c Three Guys From Miami (undated). Sandwich Cubano / Cuban Sandwich. iCuban website.
- ^ Linda Stradley (© 2004). History of Cuban Sandwich, Cubano Sandwich. What's Cooking America website.
- ^ a b Enrique Fernandez (9 August 2007). Our search for a good Cuban sandwich takes a surprising turn. The Miami Herald.
- ^ a b Steve Otto (24 October 2007). Cuban Is Ours, Any Way You Try To Slice It. The Tampa Tribune.
- ^ Cuban Bread: A History. Bread-Maker website.
- ^ Sara Kennedy (14 August 2002). Viva El Cubano. Creative Loafing Tampa.
- ^ a b Thomas C. Tobin (18 January 2003). To each, his own sandwich. St. Petersburg Times.
- ^ Adam Rugg (11 August 2006). Tampa Cuban Quest: La Teresita. Eat Foo.
This dish and its origin are also mentioned in:
- Lastra, Frank, Ybor City : The Making of a Landmark Town. University of Tampa Press. 2006.
- Pacheo, Ferdie. Ybor City Chronicles: A Memoir. University of Florida Press. 1994.
[edit] External links
- Cuban Sandwich Recipe. Taste of Cuba (undated).
- Michael Segers (1999). Hot Pressed Cuban, Hold the Dinosaur.
- Barry Popik (29 July 2006). Cuban Sandwich; Medianoche Sandwich. Historical notes 1901-1966.
- Off The Broiler Weblog (30 November 2006). Florida Dining: Latin American Cafeteria Restaurant.
- Off The Broiler Weblog (8 January 2007). Florida Dining: The Cuban Sandwich Shop.
- Off The Broiler Weblog (2 June 2007). Do It Yourself Cubanos.
