Originally called "The Mixto," Tampa's Cuban sandwich is actually representative of the mix of cultures that settled into the historic city of Ybor. The Mojo marinated Roast Pork came from the Cubans, but the ham came from the Spanish, Genoa salami from the Sicilians, and the Germans introduced the Swiss cheese pickles and mustard. It was the traditional lunch of cigar workers, and the Columbia Restaurant still makes the original 1915 recipe of Casimiro Hernandez Sr.
Richard Gonzmart, a fourth generation owner of the Columbia Restaurant, shares how you can make this delicious sandwich at home.
"No mayo. No lettuce or tomato. No turkey. A true Cuban Sandwich is layered from bottom to top: ham, roast pork, salami, Swiss cheese, pickles, and mustard. Good bread is essential. The sandwich should not be overstuffed with ham, but carefully proportioned. Pressing the sandwich toasts the bread, melts the cheese, and renders the juices of the ingredients."
How To Make A Cuban Sandwich
9" piece of Cuban bread
4 ounces Glazed Ham, thinly sliced
1 1/2 ounces Roasted Cuban Pork, thinly sliced
1 ounce Genoa salami (peppercorn studded preferred), thinly sliced
1 ounce Swiss cheese, thinly sliced
2 pickle chips
1 tablespoon yellow mustard
Cut Cuban bread in half lengthwise.
Layer sliced meats and cheese in the following order:
ham, pork, salami, and then cheese.
Place pickle chips evenly on top and spread mustard inside of top half of bread.
Lightly butter both top and bottom of sandwich and heat sandwich in a press until crisp.
Cut diagonally from corner to corner and serve!
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