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It originated in Havana, Cuba in the 19th century for the purpose of getting an easy and quick meal to replace lunch or dinner. For its exquisite taste, it soon became a staple of Cuban cuisine.
In Cuba it's always called just a sandwich.
Bread is very important for a good original Cuban sandwich, a bread similar to French bread should be used but with a lighter consistency, it was formerly called "Flute bread or water bread"
The Cuban sandwich has roasted pork leg chips, leg ham, (not pressed ham) Swiss cheese and pickles all sliced into thin slices. The bread is put on a lid of good quality butter (in Republican Cuba the butter used by most restaurants, bars and cafes was packaged in cans imported from the Netherlands) and on the other lid a bit of mustard. You should never put salami, jamonada, mortadella, chorizo, lettuce or tomato wheels and much less mayonnaise, varnishing its exterior with butter. Just need to put it on the grill and slightly roast.
Cuban sandwiches are served hot, immediately after coming off the grill, where they crush until the cheese melts slightly and the bread is also slightly toasted, large in size and always cut into triangular shape.
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Very cool. When's lunch??
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There are several places in the immediate area that make good Cuban Sammie’s. Some are knockoffs butt they are good nevertheless.
Cubasi Bistro
Neighbors Sports Bar and Grill
Bilstad’s Bignets
Plus others.
I had a “Mojo” sammiie at Purcellville Eats on Wednesday that was really good. Will try their Cuban next week. It’s my after practice reward.
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Ernie wrote:
Cubasi Bistro
If you order a Cuban Sandwich here, you'll have leftovers for dinner and lunch the next day
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What a real Cuban sammie looks like...
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Love Cuban sandwiches. I've made them at home a few times but I never have the right bread.
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Bryan wrote:
but I never have the right bread.
That's one of the key ingredients. Giant has a French bread that will do but nothing like real Cuban bread.
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Redfish12 wrote:
Ernie, have you ever found a good recipe to make the bread at home?
I have not because I have not looked because baking is not my strength. Apparently, lard is the secret that makes it come out so soft and fluffy.
Some local restaurants are able to get locally made Cuban bread.
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The Publix store here in Brentwood, TN has what they call "authentic" Cuban Bread. Shaped like a loaf of French Bread and store baked fresh. The store is good compared to stores at home, but no idea if they have "authentic" Cuban bakers.
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I Googled authentic Cuban bread and Target bakes it. I'm sure it's like authentic San Francisco sour dough? Tastes nothing like buying a fresh loaf in San Francisco.
https://www.target.com/p/cuban-bread-10 … lsrc=aw.ds
Last edited by hookup (Aug-31-23 11:09AM)
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Just did a little research on recipes for Cuban bread
No wonder it's so good - fermented yeast starters and lard.
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Yep…moving down the road a piece.
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