Cuban Sandwich: Regional Fare, Delicious Anywhere!

I think my next kitchen purchase will be a panini sandwich press so I can make my own Cuban sandwiches from home.  Originating in Cuba, the Cuban sandwich has been spreading its tasty influence north since the early 20th century, and has become wildly popular in Tampa and Miami.  I had forgotten just how good they were until a lunchtime visit with my friend, Kurt, at Bahama Breeze in Tampa, FL.  I had already been thinking about the Latin American influence on food in Florida when I caught sight of the Cuban sandwich on the menu.  With just one bite I was quickly reminded of the perfect combination of sweet Cuban bread, warm seasoned pork, creamy Swiss, and tangy mustard.  Unmistakably delicious!  You can imagine I've made this a regular stop when I travel to Tampa throughout the year, and I'm never disappointed.

If you're in the Tampa area, stop by Bahama Breeze and order this local favorite.  You'll agree this regional fare is a must-have for you too!

Miles from Tampa?  No worries.  You can make your own Cuban sandwich from home.  Here's a recipe from our friends, Young Patronesses of the Opera in Miami.  You can also find it in their cookbook, Sunny Days, Balmy Nights. 

 

Roast Pork with Mojo Marinade

 6 garlic cloves

¼ cup olive oil

1 cup sour orange juice, or ½ cup lime juice and ½ cup orange juice

1 teaspoon cumin, or to taste

Salt and freshly ground pepper to taste

1 (3-pound) pork tenderloin

 

Process the garlic cloves one at a time in a food processor until chopped.  Heat the olive oil in a saucepan.  Add the garlic, scraping the side of the bowl of the food processor with a spatula.  Sauté until lightly toasted, being careful not to overcook or the garlic will become bitter.  Add the orange juice and cumin and bring to a boil.  Season with salt and pepper.  Add additional cumin if desired.  Remove from the heat to cool.

 

Place the pork in a nonreactive roasting pan or baking dish.  Pour one-half of the sauce over the pork.  Store the remaining sauce in the refrigerator until serving time.  Cover the pork and marinate in the refrigerator for 4 to 10 hours.

 

Preheat the oven to 350 degrees.  Roast the pork for 25 minutes or until 160 degrees on a meat thermometer.  Let stand for 10 minutes.  (If the pork has not had time to marinate long, wrap in foil and roast for 30 to 35 minutes.  Remove from the foil)

 

Heat the remaining sauce in a saucepan.  Cut the pork across the grain into slices. 

Serve with the warm sauce.

 

Cuban Sandwich

 1 loaf Cuban bread

Mustard to taste

8 ounces Roast Pork with Mojo Marinade

8 ounces baked ham

8 ounces Swiss cheese

8 thin slices dill pickle

 

Cut the bread into halves horizontally.  Spread the cut sides of the bread with mustard. Layer the pork, ham, cheese and dill pickle on the bottom half of the bread.  Top with the remaining half.  Grill in a sandwich griller coated with nonstick butter spray until the sandwich is heated through and the cheese melts.