Cuban Sandwich

Description

There has been a long debate regarding which city in Florida can be credited with inventing the Cuban sandwich, with both Miami and Tampa vying for the honor. As the name suggests, the history of this sandwich actually starts in Havana, Cuba, from where a version of this sandwich (mixto) was brought by Cuban immigrants to Florida. The mixto was then adapted into what we all now as the Cuban sandwich, most notably by the process of pressing the sandwich into a thin and crispy form. Miami can be credited with the sandwich press innovation, while Tampa can be credited with creating a version of the Cubano that uses salami instead of ham. The Cubano is a must-try when visiting either of these cities, as there are a large number of Cuban-American restaurants that specialize in making this sandwich.

Ingredients

• Dill pickle slices

• Mustard

• Mayonnaise

• 4 slices ham

• 2 slices Swiss cheese

Homemade Cuban Bread

• 2 cups flour + 1 tsp (260 g)

• 1 tsp salt (5 g)

• 1.5 tsp sugar (8 g)

• 1 tbsp lard (13 g, substitute with vegetable oil)

• 2/3 cup + 1 tbsp water (170 g)

• 1/4 tsp active dry yeast (1.3 g)

Cuban Roast Pork (Pernil Cubano)

• 6-8 lb. pork shoulder roast

• 3 tsp salt

• 2 tsp ground black pepper

• 2 tsp garlic powder

• 2 tsp ground cumin

• 1 tsp dried oregano

• Juice of 1 orange

• Juice of 1 lime

• 1 head garlic, minced

• 1/4 cup olive oil

Preparation

To prepare the pork, cut several 1-inch-deep slices on the top and bottom of the pork roast - this will allow marinade to penetrate the meat. In a bowl, whisk together all of the marinade ingredients, then transfer to a large ziplock bag or container large enough to fit the roast. Add the roast and massage the marinade into the meat. Allow the meat to marinade for at least 4 hours, up to 24.

To make the bread, add the flour, salt, sugar & yeast in a large bowl and stir. Add the lard and water, and stir until a rough ball forms. Cover and allow to rest for 30 minutes, then stretch and fold the dough over itself. Repeat 2 more times, or until the dough becomes smooth and elastic. For best results, allow the dough to ferment in the fridge for 24 hours. Allow the dough to rise for 2-3 hours at room temperature, then flatten the dough ball and form into a rough rectangle. Then, rolling long-ways, roll the dough into a loaf, leaving the seam at the bottom of the bread. Transfer to a baking sheet coated with cornmeal, then allow the bread to rise for 1-2 hours at room temperature.

Notes

• You can substitute the Swiss cheese with Provolone.

• Make the Tampa variation by replacing the ham with Italian salami.

• If you don’t have/don’t want to make Cuban bread, you can substitute with a soft Italian bread