My wife and I just got back from a vacation to South Florida. As per most vacations, it was far too short. But we did get to enjoy a few of my favorite delights: Cuban Sandwiches and a Dark and Stormy.
Let’s start with the sandwich…
Contrary to popular belief, the Cuban sandwich, or Cubano is not actually from Cuba at all. In the 1860’s, Key West was an epi-center for cigar production and a sandwich similar to what we know as a Cubano, was a common lunch snack made from left-overs from the previous night’s meal. In the 1880’s the cigar industry moved up to Tampa and the sandwich started to appear in workers’ cafes and the Cubano was here to stay. The saying goes… born in Key West, educated in Tampa. As time progressed and the Cuban population started to grow in South Florida, so did the cafes that made Cubanos and now they are a mainstay on menus throughout Miami and South Florida. Here is The Chopping Block's recipe for the Cubano that is being featured in our Street Food cooking class both in May and June.
Cuban Sandwiches (Cubano)
Yield: 4 sandwiches
4 individual Cuban bread loaves, or 1 long loaf cut into 4 even loaves
4 tablespoons yellow mustard
4 tablespoons mayonnaise
1 pound seasoned roasted pork loin, thinly sliced
1 pound smoked ham, thinly sliced
1/2 pound sliced Swiss cheese
Sliced dill pickles
2 tablespoons butter
- Preheat a griddle over medium heat.
- Slice the bread loaves in half and spread the mustard and mayonnaise on the cut sides of the bread.
- Build the sandwich with the roasted pork, ham, cheese and pickles.
- Melt the butter on the heated griddle.
- Place the sandwich on the hot griddle and weigh it down with a heavy iron pan or sandwich press to flatten.
- Grill the sandwiches for a few minutes on each side or until crispy. Slice in half and serve warm.
Now, I happened to have one of the best I’ve ever had while we were in South Florida and that's because of the bread. There is something special about the Cuban-style bread that is used to make these sandwiches. It is crusty and chewy on the outside and extremely light and airy on the inside… so good!
On to the Dark and Stormy, one of my all-time favorite drinks.
A true Dark N’ Stormy consists of Gosling’s Black Seal Dark Rum (the Dark) and Barritt’s Stone Ginger Beer (the Stormy). Somewhere along the way, Goslings started making their own Ginger Beer and since they own the rights to the Dark N’ Stormy name, it has to be made with Goslings Ginger Beer. I happen to prefer the Barritt’s and a splash of Angostura bitters.
To make this delicious libation, pour one ounce of the rum into a high-ball glass with ice. Squeeze in a couple of lime wedges and top with the ginger beer. Ah… I wish I was back there already.
If you want to learn how to make an authentic Cubano, join us for our Street Food class this month.
Stay tuned for our June calendar being released this Friday, May 8th. We'll have lots of opportunities to take our Date Night: Cuban Surf & Turf where you will learn how to cook more authentic Cuban food.
