A couple of years ago I went to the Tampa area to visit my sister and her husband who had just retired. Everywhere we went in the Tampa area there were signs saying "Cubans sold here" so I had to ask "Do they really sell Cubans?". Not really. I actually asked "What's a Cuban?". So we went and got a real pressed Cuban sandwich (media noche). It was the best sandwich I have ever tasted. Bar none.
Pressed Cubans can be made many ways. Most people will tell you you need this or that for a Cuban. Not necessarily so. I can make a decent (real media noche lovers are laughing very hard now) pressed Cuban using hogie rolls I get from Sam's Club with muenster cheese, dill pickles, roast pork, mustard, mayo and ham. There is no Cuban bread in Phoenix that I know of so I had to improvise. There are lots of variations of this sandwich that you can try. Some people use swiss cheese. Some use turkey instead of ham. Some add genoa sausage. Some add lettuce and/or tomatoes. No matter what the ingredients they always come out great! The crust will be warm and crunchy and everything inside will be nice and gooey. Note: if you order a pressed Cuban in a restaurant that serves authentic Cubans be prepared for some hostility if you ask them to hold the pickles. One further warning: DO NOT USE KETCHUP on this sandwich. The sandwich will explode and you will be seriously injured.
Here's the
basic recipe with notes about additions or substitutions you can make.
4 individual Cuban bread loaves (can use large hogie rolls), or 1 long loaf cut into 4 even loafs
4 tablespoons butter
1 pound seasoned roasted pork loin*, sliced thinly
1 pound smoked ham sliced thin (can use turkey)
1/2 pound sliced Swiss cheese (can use muenster)
Sliced dill pickles (has to have these!!!)
Yellow mustard (can use spicy or dijon)
Mayonnaise
Add-ons/Options: tomatoes, lettuce, green peppers, onions, genoa sausage, chipotle chiles (mix in blender with mayo).
* Season the pork loin with salt, pepper, and if desired, a mojo (a mixture of sour orange juice, garlic, and spices)
Preheat the griddle or heavy frying pan.
Slice the bread loaves in half. Smear the butter on the cut sides of the bread. Add a dash of mustard and mayonnaise. Build each sandwich with the roasted pork, ham, cheese, and pickles.
Place the sandwich on the hot griddle (or pan), cover with a sheet of aluminum foil, and place heavy iron skillet or sandwich press to flatten. Grill the sandwich for a few minutes on each side. The cheese will just begin to melt and the crust of the bread will be crunchy.
Slice in half diagonally and serve with chips.
Enjoy!!!
