Cuban Sandwich

The Cuban sandwich, or *Cubano*, is a pressed sandwich that originated in the *cafeterías* of early-20th-century Ybor City and Tampa, Florida, among Cuban immigrant cigar workers. While its precise roots are debated, the sandwich is a fusion of Cuban and Floridian ingredients. A classic Cubano is built on soft Cuban bread, sliced lengthwise, and layered with roast pork, glazed ham, Swiss cheese, dill pickles, and yellow mustard. The assembled sandwich is then pressed in a hot *plancha* until the bread is crisp and the cheese melts.

What distinguishes a great Cuban sandwich is the balance of textures and temperatures. The bread must be crusty yet yielding, the pork tender and well-seasoned, and the pickles provide a sharp, acidic counterpoint to the rich meats and melted cheese. Mark Wiens, visiting **Sanguich** in Miami, praised the sandwich for its “perfectly pressed, crispy bread” and the “incredible flavor” of the roast pork, noting that the ingredients meld together into a cohesive, savory whole.

Regional variations exist, most notably the Tampa-style Cubano, which adds Genoa salami—a nod to the city’s Italian community. In Miami, the sandwich is often made without salami, adhering to a simpler, more traditional formula. Some versions substitute mayonnaise for mustard or add tomato, though purists argue these deviate from the classic. Regardless of the variation, the Cuban sandwich remains a beloved staple of South Florida’s culinary identity.