By Maria Hanandez ( semi professional footballer, who doesn’t like cooking! ) – Guest Post
I remember the first time I bit into a Cuban sandwich in Miami. I was ten years old, barely a year into our new life in America. My father had just picked it up from a small ventanita in Little Havana—a pressed sandwich wrapped in wax paper, still warm in his hands. He handed it to me and said, “No es como en Cuba, pero te va a gustar.” It’s not like in Cuba, but you’ll like it.
He was right.
That sandwich was different from the ones we ate back in Havana. It had layers of roast pork, ham, Swiss cheese, pickles, and yellow mustard—pressed crisp between slices of Cuban bread. It was louder, richer, more layered. But at its heart, it still felt like home. It was still ours—a taste of our island, adapted for a new land.
Cuban Sandwiches in Cuba vs. America
Growing up in Cuba, sandwiches were simpler. There wasn’t always a lot to go around, especially in the years before we left. A Cuban sandwich in Havana might be just pan Cubano (our local bread) with a thin slice of ham or pork, maybe a bit of cheese, lightly toasted or served plain. Mustard was rare. Pickles were even rarer. But it didn’t matter—we ate what we had, and we made it count. The bread, airy and slightly sweet with a crisp crust, was always the star.
In America, the Cuban sandwich became something else. In places like Tampa and Miami, where generations of Cubans settled, it transformed into a bolder, fuller creation. Tampa added salami—thanks to its Italian immigrant influence—while Miami kept it classic with pork, ham, cheese, pickles, and mustard. The sandwich wasn’t just food anymore—it became a symbol of identity, of holding on to culture while learning to survive in a new world.
What Makes a Real Cuban Sandwich?
Ask any Cuban and you’ll get a passionate answer. For me—and for many others—a proper Cuban sandwich has:
- Pan Cubano: Light, crisp Cuban bread is essential. If you can’t find it, a soft French or Italian loaf will do in a pinch.
- Lechón Asado: Slow-roasted pork, marinated in garlic and citrus.
- Sweet-Cured Ham: Thinly sliced, not too salty.
- Swiss Cheese: For its smooth melt and slight tang.
- Dill Pickles: Sliced thin, for crunch and brightness.
- Yellow Mustard: A light swipe—never mayo.
The sandwich is pressed in a plancha (a sandwich press) until hot, crunchy, and slightly flattened. The result? A perfect bite: crispy, juicy, salty, tangy, and warm all at once.
My Simple Cuban Sandwich Recipe (Homestyle)
If you can’t get to Little Havana, you can still make this sandwich at home with a few ingredients and a hot skillet.
Ingredients (Makes 2 Sandwiches):
- 1 loaf Cuban bread (or soft French/Italian bread)
- 1/2 pound roast pork (store-bought or homemade)
- 4 slices sweet ham
- 4 slices Swiss cheese
- 6–8 dill pickle slices
- Yellow mustard
- Butter (for grilling)
Optional Homemade Pork Marinade (Lechón Style):
- 2 tbsp sour orange juice (or mix lime and orange juice)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp oregano
- 1/2 tsp cumin
- Salt to taste
Marinate sliced pork for 30 minutes before using.
Instructions:
- Slice the Bread
Cut the loaf in half, then slice each half horizontally to create a top and bottom. - Assemble the Sandwich
Spread mustard on the inside of both slices. Layer in this order: Swiss cheese, ham, pork, pickles, more cheese. - Butter and Press
Lightly butter the outside of the sandwich. Place it on a hot skillet or panini press. Use a heavy pan or foil-wrapped brick to press down if you don’t have a press. - Cook Until Crisp
Cook over medium heat until the bread is golden brown and the cheese is melted—about 3–5 minutes per side. - Slice and Serve
Cut on a diagonal and serve hot. No sides needed—just grab a napkin and enjoy.
More Than a Sandwich
For me, the Cuban sandwich is more than meat and bread. It’s the sound of salsa playing in the kitchen, the smell of pork roasting on Sundays, the warmth of family sitting close at dinner. It’s my grandmother in Havana and my father in Miami. It’s the journey from our island to this new world—and everything we carried with us along the way.
