Cubano, Cuban Sandwich
The Cuban sandwich, also known as a "Cubano," is a pressed grilled ham, pork and cheese sandwich. The sandwiches are common in Florida, especially in Miami and Tampa, and in the latter, they add Genoa salami. I'm not claiming this is totally "authentic," mainly because Cuban bread, which has lard in it, is used in the real thing. Further, a sandwich press, which also heats the sandwich, is often used to toast and compress the sandwich.
Ingredients:
6 inch hoagie rolls
honey ham, thinly sliced
pork roast, thinly sliced (preferably some leftovers from a homemade roast, but store bought is fine)
Swiss cheese, thinly sliced
mild dill pickles, thinly sliced lengthwise
yellow mustard
butter for outside of the rolls
For each sandwich, split a hoagie roll, then spread some mustard (to taste) on both the upper and lower parts. Layer some ham onto the bottom part (I used four folded slices for a 6 inch roll). Next, add a layer of the pork roast in slices (I again used four slices), then add the Swiss cheese, and finally the pickle slices. Press the sandwich down along its entire length, then butter the outside on both parts. A cast iron skillet is great for this, but use whatever skillet you have. Heat the skillet on medium low, then add the sandwich. Cover the top of the sandwich with parchment paper, then add a pan filled with water (for weight) or another heavy object to weigh down and compress the sandwich. After a few minutes, turn the sandwich over to the other side and repeat the process. The roll should be toasted to a light brown and the cheese should be melted. Cut the sandwich on the diagonal.
WORD HISTORY:
Pork-This word, distantly related to English "farrow" (young pig), goes back to Indo European "porko," which meant "swine, young swine." This gave Latin "porcus," which meant "swine, farm raised swine." This was rendered in Old French, a Latin-based language, as "porc," with the same meaning, but also, "meat from a swine." This was carried to England by the Normans and it was later borrowed into English in the latter part of the 1200s, along with the "meat from a swine" meaning.
Ingredients:
6 inch hoagie rolls
honey ham, thinly sliced
pork roast, thinly sliced (preferably some leftovers from a homemade roast, but store bought is fine)
Swiss cheese, thinly sliced
mild dill pickles, thinly sliced lengthwise
yellow mustard
butter for outside of the rolls
For each sandwich, split a hoagie roll, then spread some mustard (to taste) on both the upper and lower parts. Layer some ham onto the bottom part (I used four folded slices for a 6 inch roll). Next, add a layer of the pork roast in slices (I again used four slices), then add the Swiss cheese, and finally the pickle slices. Press the sandwich down along its entire length, then butter the outside on both parts. A cast iron skillet is great for this, but use whatever skillet you have. Heat the skillet on medium low, then add the sandwich. Cover the top of the sandwich with parchment paper, then add a pan filled with water (for weight) or another heavy object to weigh down and compress the sandwich. After a few minutes, turn the sandwich over to the other side and repeat the process. The roll should be toasted to a light brown and the cheese should be melted. Cut the sandwich on the diagonal.
Pork-This word, distantly related to English "farrow" (young pig), goes back to Indo European "porko," which meant "swine, young swine." This gave Latin "porcus," which meant "swine, farm raised swine." This was rendered in Old French, a Latin-based language, as "porc," with the same meaning, but also, "meat from a swine." This was carried to England by the Normans and it was later borrowed into English in the latter part of the 1200s, along with the "meat from a swine" meaning.
Labels: Cuban recipes, Cubano, English, etymology, French, ham, Latin, Latino recipes, Miami, pork, recipes, sandwiches, Tampa
posted by Randy at 7:23 AM
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