The Cubano: A Brief History (and Recipe!)

The Cubano, also known as a Cuban sandwich or a mixto, is a hearty dish traditionally made with Cuban bread, thick slices of ham and roasted pork (and occasionally salami), Swiss cheese, mustard and pickles. The origins of the Cubano go back to early 1900s Cuba, where they were a staple of the workingman’s lunch. Cuban immigrants coming to Florida brought their love of the sandwich with them, and by the 1920s, the Cubano had evolved into a layered sandwich being pressed more or less flat. The vibrant Ybor City district of Tampa is where many of these immigrants came to settle, and it was there that the modern Cubano was born and popularized.

This simple recipe comes courtesy of celebrity chef Emeril Lagasse, and is a traditional, no-nonsense version of the well-loved sandwich. The saltiness of the ham and the sourness of the pickle contrast nicely with the mellow, and slightly nutty, flavor of melted Swiss.

It may be tempting to substitute French or Italian bread for Cuban bread for the sake of convenience since there are similarities between these breads. Authentic Cuban bread, however, contains a small amount of lard or vegetable shortening, giving the inside of the bread a delightfully soft flakiness, and raising the finished sandwich to a higher standard of taste and cultural accuracy. Purists frown upon the addition of lettuce, tomato or onions, so if you’re aiming for authenticity, leave ‘em out!

Cuban Sandwich by Emeril Lagasse

•     4 individual Cuban bread loaves
•     4 tablespoons butter
•     4 pound shaved roasted pork
•     1 pound shaved smoked ham
•     1 half pound sliced Swiss cheese
•     1 cup sliced dill pickles

Get the full recipe.