My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 15, 2010

The Original Cuban Sandwich

As I've said before I love recipes with stories attached. This one originated in 1905 in a small bar, that sold only soup, sandwiches and coffee, in Ybor City, Florida, just outside of Tampa. This little bar opened and operated by Casimiro Hernandez grew into the largest and oldest Spanish restaurant in Florida, with I think, 6 locations, The Columbia Restaurant "The Gem of All Spanish Restaurants". The food is always fabulous and the decor of the restaurants, breathtakingly beautiful.

The recipe below is for 1 sandwich, however it is plenty for 2 people, unless you are my brother. The recipe is from The Columbia Restaurant.

Sandwich Cubano
1 10-inch sandwish
print recipe

10- inch loaf of Cuban Bread
4 thin slices smoked ham
2 thin slices fresh pork ham or pork roast
2 slices Genoa salami, cut in half
2 slices Swiss cheese
3 sour pickles (may also use dill)
Yellow mustard

Slice bread down the middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickle. Spread mustard on top half of bread. Cover bottom half and slice sandwich diagonally. Sandwich maybe heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.

COOK'S NOTE: Most places grill their Cuban sandwiches now, which I love. Use a sandwich grill if you have one or the way I do. Spread the top of the bread evenly with butter place on preheated cast iron flat grill, place brick that has been wrapped in heavy duty foil on top, and grill until bread turns a golden brown, and is crisp. Approximately 4-6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice diagonally, from corner to corner. DO NOT USE A MICROWAVE


  1. Sounds fabulous! I love grilled sandwishes, and what a great way to use leftover pork roast!

  2. this is the way i make my cubanos but i've never used salami! i make my own cubano rols. they are impossible to find around here.


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