Original Cuban Sandwich

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This recipe is as close to the real thing as I've seen.

As far as heating the sandwich is concerned, I preheat two cast iron skillets and place the sandwich in one and place the second (hot skillet on top. The resulting (flattened toasted sandwich is virtually identical to one that comes out of a commercial sandwich press.

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So good, I can hardly put it into words! The perfect sandwich for a cold winter night. Instead of normal mustard, we used Cajun Mayo from Boar's Head, which added a nice, spicy-sweet kick. It was perfect against the sweetness of the pickles and sharpness of the cheese.

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This recipe is perfect! Don't listen to the guy below that said to use "King's Hawaiian" bread. That doesn't taste anything like Cuban bread! Now if you are making Media Noche which is almost exactly like a Cuban then yes the "King's Hawaiian" sweet bread might be a good substitute since that sandwich requires a sweeter egg bread. For the Cuban though, if you don't have access to the real thing, substitute with French or Italian. Oh and for the love of God DON"T put jalapenos or sweet hot mustard on it. I'm half Cuban and been eating these my whole life. This recipe is perfect the way it is! 5 stars!

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I changed it up just a bit....I added some salsa to the sandwich as well as the mustard.
Since I did not have a sandwich press or a waffle maker I brushed the top of the bread with some EVO and put them into the George Forman Grill...served with black beans and rice and plantain chips......wonderful!!!!

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I pretty much know how to make a real Cubana, but I hadn't made one in a while, so I checked this site out to review. All good, but I did subtract one star for the lack of info on what constitutes "Cuban bread" - it is actually a slightly sweet bread, so a fantastic substitute for those wanting the true taste of a Cubana (but don't have access to a real panaderia nearby is the King's Hawaiian sandwich bun. It is the perfect size, albeit round instead of hoagie-style, and the added flavor is fantastico. I made them tonight and added fresh jalapeno slices for my wife's and mine - my wife noted that she is not even a fan of pork, but these sandwiches were great, the mixture of sweet and spicy just perfect! One thing: try to use REAL Swiss cheese (from the deli section rather than the "Swiss-style" so often sold in supermarkets. There is a WORLD of flavor difference... Oh, and the mustard should be of the hot-and-sweet variety rather than the bland yellow stuff. Buena comida!

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This is the closest to the way my Tampa born husband makes these great sandwiches. He uses a baked ham AND boiled ham. He also adds hard salami, and although I have never seen that in a Cuban sandwich recipe, it adds another great layer of flavor.

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As far as I can tell, (as I've never been to Cuba, or had a Cuban in south Florida... this is the traditional way to prepare a Cuban. I've had so called "Cuban Sandwiches" at local eateries. And they allways fall short of the real thing. So do yourself a favor and make the real deal for yourself.

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There is a restaurant around here that serves a great cuban sandwich with fried plantains, which my husband just adores. I tried this recipe to satisfy his craving and this did not disappoint. I used my Foreman grill as a sandwich press, using my iron skillet on top for weight. Next time I need to make sure they cut my pork a bit thicker at the deli, but that's an easy adjustment. On the table was Iguana Gold Habenero Sauce, on the side were some fried plantains. Delicioso!

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Have made this a couple of times now. Cuban bread is best, but a fresh hoagie roll is nearly as good. I usually smoke a whole pork roast then freeze small 1 pound containers of it so whenever I want them I just defrost a container. Has gotten to be a football game favorite!

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I made this for my future daughter-in-law and her parents. Her Father is from Cuba, they said it reminded them of sandwiches growing up. Easy recipe, I made my own bread, but Italien bread will work to