My Love Affair with the Cuban Sandwich

By BobbyRica | November 15, 2011

cuban sandwich

At times when I’m busy working my ass off just to beat deadlines, I sometimes forget to attend to my basic necessities (or am just dead tired to do so). Like nourishing myself. At times when my stomach is churning and McDonalds is nowhere to be found, or El Rápido lets me down for the nth time, a good ol’ Cuban sandwich across the street will solve my gastronomic conundrum.

Affectionately called cubano by the natives, the original contents of this eponymous sándwich mixto is hotly debated by the Cubans themselves. It is generally agreed however, that for it to be a proper Cuban sandwich first and foremost, the bread should ALWAYS be Cuban. Not French nor Italian. Butter its crust lightly or brush it with olive oil, so long as it is Cuban. It is usually sliced in eight to twelve inches and cut into halves horizontally.

plancha

Yellow mustard is coated inside the bread, while thinly sliced serrano ham, roasted pork, Swiss cheese, and dill pickles are added in layers. After its preparation, the sandwich is lightly toasted in a sandwich press called a plancha. It is very similar to a panini press, only without the grooved surfaces. The plancha then heats and compresses the sandwich, which remains inside until the cheese melts and the bread is toasted. The sandwich is then cut into diagonal halves before serving.

Now, the salami is the main point of contention. In Tampa where there is a sizable Italian enclave, their version is layered with Genoa salami, together with other meats. Elsewhere, it is left out. Lettuce, tomato, and mayonnaise are also opted in other parts of Florida, though a true blue Cuban will definitely bat an eyelash.

cuban_sandwich2

As with other things Cuban, the origin of this beloved dish is shrouded in mystery. At the turn of the nineteenth to the twentieth century, travel between Cuba and Florida was relatively easy, especially from Key West and Tampa. Cubans travel to and fro for necessity or whim. Nevertheless, this migration brought forth an exchange of ideas, and with it, culinary skills.

It was said that the sandwich was a staple lunch for cigar and sugar factory workers in industrial centers like Havana and Santiago de Cuba. As fate would have it, the cigar industry shifted in Tampa. Soon, the sandwich found its way in workers’ café, particularly in Ybor City and West Tampa. This is how the Cuban got its sexy. One historian even quipped, “It was born in Cuba and educated in Key West.”

pressed-cuban-sandwich

After the rise of Fidel Castro in the 1960’s, there was a sharp influx of Cuban expats in other American cities as well, bringing with them this well-loved delight. As a testament to its popularity, the sandwich now is continually a hit in New York, New Jersey, Chicago, and Puerto Rico. In 2010, MSN Local even included the Cuban in its list of 15 essential sandwiches.

But enough of the lecture! My once churning stomach is already grumbling at the sight of the mixto. As I sink my teeth into this beauty, everything around me turns into a blur. My worries become insignificant as the Swiss cheese melts and linger in my mouth. At these trying moments, it was only this mixto who stood by me. It is only fitting that I give my love and affection.