First you have to get some real Cubans.

 

Most of the Cubans I know aren't big enough to make a good snack.

That sounds fantastic and I may try that recipe at my next tailgate. However, no Cubano Pan. Spicy brown musturd/mayo mix? Virginia ham? Olive oil? That's not a Cuban sandwich.

 

That's like making Eggs Benedict, Serrano Ham, Bulldog Gravy with white wine, and croissants and calling it a country breakfast. :jump:

 

What do you put on your cuban?

What do you put on your cuban?

 

Traditional Tampa Cuban

 

Pork Roast

Picnic Ham

Genoa Salami

Thinly Sliced Swiss Cheese

Yellow Mustard

Dill Pickles

 

I slice a loaf of Cuban bread into sections about the length of a brick, then slice the sections open. Then I put butter on one slice and place the ingredients on it in this order:

 

 

Cheese

Pork Roast

Ham

Pickles

Salami

Cheese

 

Then I put the Yellow mustard on the remaining slice of bread, close the sandwich up, coat the outside of the entire sandwich with butter, wrap it in tin foil, place it on the grill, and put a brick on top of it. I turn at 5 minutes, wait 5 more then remove the foil and eat. I actually prefer if it's a little cool in the middle.

 

Where you have me is on the marinade. I either slow cook a pork loin, using a rub or Montreal Steak Seasoning, or I go to Andy's and buy 3 or 4 pounds of their pork roast already prepared and shredded. Sometimes I use smoked pork butt, but that's not as good on the sandwich, to me anyway.

 

I can get Cuban bread in the bakery at any supermarket or bakery, here. It's more common than French or Italian bread. In fact, I've gotten Cuban "sandwich rolls" at both Sweet Bay and Publix for tailgating.

I had my first Cuban sandwich this weekend at some place on 4th Street Live. This thread made really want one and it was very good.

Traditional Tampa Cuban

 

Pork Roast

Picnic Ham

Genoa Salami

Thinly Sliced Swiss Cheese

Yellow Mustard

Dill Pickles

 

I slice a loaf of Cuban bread into sections about the length of a brick, then slice the sections open. Then I put butter on one slice and place the ingredients on it in this order:

 

 

Cheese

Pork Roast

Ham

Pickles

Salami

Cheese

 

Then I put the Yellow mustard on the remaining slice of bread, close the sandwich up, coat the outside of the entire sandwich with butter, wrap it in tin foil, place it on the grill, and put a brick on top of it. I turn at 5 minutes, wait 5 more then remove the foil and eat. I actually prefer if it's a little cool in the middle.

 

Where you have me is on the marinade. I either slow cook a pork loin, using a rub or Montreal Steak Seasoning, or I go to Andy's and buy 3 or 4 pounds of their pork roast already prepared and shredded. Sometimes I use smoked pork butt, but that's not as good on the sandwich, to me anyway.

 

I can get Cuban bread in the bakery at any supermarket or bakery, here. It's more common than French or Italian bread. In fact, I've gotten Cuban "sandwich rolls" at both Sweet Bay and Publix for tailgating.

The ones I've always had weren't the Tampa variety and lacked the Genoa Salami...

I had my first Cuban sandwich this weekend at some place on 4th Street Live. This thread made really want one and it was very good.

Go to Havana Rumba over in St. Matthews. VERY good Cuban.

The ones I've always had weren't the Tampa variety and lacked the Genoa Salami...

 

If you spend any time at Centro Asturiano de Tampa (Central Spanish Club of Tampa), the old timers will set you straight on the orig of the Cuban sandwich. According to them, it's as much a part of Tampa as the cigar trade was. Depending upon who you talk to, the Tampa version is the original version of the Cuban sandwich in America, first appearing in the US in the late 1800s in Ybor City, now a historic part of downtown Tampa.

Heading to Ft. Lauderdale in a couple of weeks, any recommendations for that area?

Traditional Tampa Cuban

 

Pork Roast

Picnic Ham

Genoa Salami

Thinly Sliced Swiss Cheese

Yellow Mustard

Dill Pickles

 

I slice a loaf of Cuban bread into sections about the length of a brick, then slice the sections open. Then I put butter on one slice and place the ingredients on it in this order:

 

 

Cheese

Pork Roast

Ham

Pickles

Salami

Cheese

 

Then I put the Yellow mustard on the remaining slice of bread, close the sandwich up, coat the outside of the entire sandwich with butter, wrap it in tin foil, place it on the grill, and put a brick on top of it. I turn at 5 minutes, wait 5 more then remove the foil and eat. I actually prefer if it's a little cool in the middle.

 

Where you have me is on the marinade. I either slow cook a pork loin, using a rub or Montreal Steak Seasoning, or I go to Andy's and buy 3 or 4 pounds of their pork roast already prepared and shredded. Sometimes I use smoked pork butt, but that's not as good on the sandwich, to me anyway.

 

I can get Cuban bread in the bakery at any supermarket or bakery, here. It's more common than French or Italian bread. In fact, I've gotten Cuban "sandwich rolls" at both Sweet Bay and Publix for tailgating.

 

I've not had one with salami, I'll have to try it.

 

And just my opinion, but brown mustard is better. I've had it both ways.

 

I use olive oil instead of butter because it makes Mrs C happy, but butter is better.

Heading to Ft. Lauderdale in a couple of weeks, any recommendations for that area?

 

I have friends in Lauderdale, I'll check with them. Publix used to make a decent Cuban, but they started using that terrible Boars Head seasoned Pork on it. It's putrid now.