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.
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