A Cuban Sandwich is most often made on a sourdough bâtard or a “torpedo loaf” loaded with ham, pork, and cheese, topped with yellow mustard and sliced dill pickles, then grilled or pressed panini-style. However, I have found this toasted sandwich is great on Abigail's Oven Country Loaf or Garlic Rosemary Sourdough Bread grilled panini-style (you know, for National Panini Month).
This sandwich originated in Florida’s Cuban immigrant communities, though its history is a bit unclear. But according to El Meson De Pepe, a restaurant that specializes in Cuban cuisine:
"Tradition says it’s believed to have been introduced by the Taino tribe in Cuba. With the blending of cultures throughout the country, each group added their own flair to the makings of this delectable creation. Europeans, mainly Spaniards, are known to have introduced the pork and ham to the whole thing."—El Meson De Pepe
Depending on where it is prepared, it can be made from many types of bread including Cubano, sourdough baguettes, ciabatta, focaccia, and Michetti. But AmericasRestaurant.com says
"Sourdough bread is a great alternative to Cuban bread, as it has a similar texture but a more complex flavor. To substitute sourdough bread for Cuban bread, simply use it in any recipe that calls for Cuban bread."
The main ingredients usually include a sourdough bread, ham and roasted pork, Swiss cheese, pickles, and mustard. As you can see, there is not a lot to this sandwich, but the flavor it has all put together is nothing short of amazing. Simple, delicious and perfect as we also celebrate National Sandwich Month.
This recipe makes two sandwiches:
Ingredients:
- 4 slices of Abigail’s Oven Country or Garlic Rosemary sourdough bread
- 1 tablespoon yellow mustard
- 4 slices Swiss cheese
- 4 thick slices of roasted pork (more or less depending on slice size or desired sandwich thickness)
- 4 thick slices of smoked deli ham
- 3 large pickles, sliced
- 2 tablespoons butter
Instructions:
- Preheat a panini press or heavy frying pan to medium heat.
- Spread yellow mustard on each slice of bread.
- Add one slice of Swiss cheese and ham to two slices of bread.
- Top each with as much or as little roast pork as you would like for a thick or thin sandwich.
- Add another slice of ham and pickle slices to cover the top.
- Top each sandwich with 1 more slice of Swiss cheese.
- Place the other prepared slice of bread on top and thinly coat the outside of each sandwich with butter.
- Place sandwich in the preheated panini press or frying pan.
- Turn the heat to low and toast for about 5-8 minutes until the sandwich is hot and cheese is melted.
Tell us about your Cuban sandwiches and other sandwiches you've tried this month in the comment section below.
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And remember, if you are looking for a place to get Abigail's Oven delicious sourdough bread, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, Sandy, Spanish Fork, and Wheeler Farm. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout, EternalCore.org, and SearchIsaiah.org. His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.