How to Make a Cuban Sandwich

A few months ago, we went to see the movie Chef.  It was an endearing story of a man who is a chef but was forced to quit the restaurant and start a food truck.  His estranged son came along for the ride, watching and learning as his dad made sandwiches.

Their first stop was in Florida where they made a Cuban sandwich.  They made shrimp po boys in Lousiana, Barbeque sandwiches in Texas…

After some time, the son was skilled enough to cook the sandwiches on his own.

It reminded me of my mom, or momma, as I called her when I was little.  I used to watch on in awe as my mother’s hands deftly peeled the potatoes.  “How does she peel so fast?” I wondered.

I paid close attention as my mom cut the tomato and slid the knife across, dices falling to the cutting board.

I peeked over the stove into the pots and pans and took note of how things looked while they were cooking.

Eventually, I started asking if I could help, and she let me.

Now, I love cooking.  Many of my favorite recipes are spin offs from my mother’s kitchen: Sharon’s spaghetti sauce, my prize-winning chili.

Today’s recipe, more like instructions, is inspired by the movie Chef.  Matt and I left that movie wanting to try every sandwich he made, well except the bbq ’cause we already do that being in Texas and all.

Anyway, our first try went pretty well, but I didn’t have roasted pork which really is an essential ingredient, and I sorta burned the sandwiches.  We scraped off the burnt layer and ate them anyway.

Tip:  If you don’t have a sandwich press, (How could I know when I was registering for stuff 17 years ago that I’d want a sandwich press?) use a heavy skillet or a brick wrapped in foil to set on the sandwich.  OR as I learned recently, use a waffle iron.  (Now that I did register for.)

Next time, I was prepared.  I had roasted pork, and I turned down the flame so that my sandwiches wouldn’t burn.   Man they were good!

So, weary parents everywhere, remember this: every trip to the grocery store, every chopped vegetable, and every dirty dish is creating memories that will last a lifetime.  

And if you feel like treating your family to a cuban sandwich, here’s the recipe as I learned it from watching Chef Carl Casper, a.k.a. Jon Favreau.

Cuban Sandwich

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Prep time	10 minutes
Cook time	5 minutes
Total time	15 minutes
Allergy	Wheat
Meal type	Lunch, Main Dish
Misc	Serve Hot
Occasion	Casual Party

The flavors of the cuban sandwich meld together for a wonderful treat.

Ingredients

• 1 cuban bread or white sandwich roll (if using sandwich roll, thekitchn suggest it be crispy on the outside soft on the inside)
• roasted pork
• thin sliced ham
• pickles
• mustard
• slices of swiss cheese
• butter

Directions

Step 1

Cut bread loaf into six or seven inch sections, then slice open deli style

Step 2

spread mustard on one side of bread

Step 3

add pickles on top of mustard

Step 4

lay cheese slice on pickles

Step 5

add a few slices of ham

Step 6

next add a couple slices of roasted pork

Step 7

close sandwich and spread butter evenly on the bread.

Step 8

place in sandwich press, waffle iron or in skillet with a heavy pan on top

Step 9

Let cook for 4 or 5 minutes until the bread is golden and the cheese is melted

Step 10

carefully remove the sandwich from the pan and enjoy!

It’s important to note that all of the sandwich assembling takes place before you cook it, not while you cook it, or else you’ll burn your sandwich.  Therein lies my mistake the first time around.

Enjoy your sandwich and I’ll see you in class,