About this Dish
The great sandwich of Tampa and Miami — layers of roast pork, ham, Swiss cheese, pickles and mustard in Cuban bread, pressed flat in a plancha until the bread crisps and the cheese melts. The Cuban bread — enriched with lard and baked in long loaves — is the essential element. Tampa's version adds salami; Miami's does not. The debate is fierce and ongoing.
IngredientsServes 2
🍞Cuban bread loaf (or soft hoagie rolls as substitute), 1 large loaf
🥩Roast pork (mojo-marinated, leftover or deli), 200g thinly sliced
🍖Cuban-style or honey ham, 150g thinly sliced
🧀Swiss cheese, 6 slices
🥒Dill pickles, 6-8 thin slices
🟡Yellow mustard, 3 tablespoons
🥓Genoa salami, 100g thinly sliced (Tampa-style, optional)
🧈Unsalted butter, 2 tablespoons softened
Method
1
Slice the Cuban bread loaf horizontally without cutting all the way through, then spread a generous layer of yellow mustard on both the top and bottom cut sides of the bread.2
Layer the bottom half with the sliced ham first, followed by the roast pork, then the salami if using (Tampa-style), then the Swiss cheese slices, and finally the dill pickle slices in an even layer.3
Close the sandwich firmly and press down with your hand to compact the layers together — this helps it cook evenly and hold its shape under the press.4
Heat a large cast iron skillet or flat griddle pan over medium heat. Spread softened butter generously on the outside top and bottom of the sandwich.5
Place the sandwich in the pan and press it down firmly using a heavy skillet, a foil-wrapped brick, or a heavy pot lid placed on top. Cook for 3-4 minutes until the bottom is golden and crisp.6
Flip the sandwich carefully, replace the weight on top, and cook for another 3-4 minutes until the second side is golden, the cheese is fully melted, and the sandwich is pressed flat to roughly half its original height.7
Slice diagonally and serve immediately — the bread should be crispy and flaky on the outside while staying tender inside, with the cheese melted throughout.User Reviews
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