page_title: Cuban sandwich
section_title: Ingredients
hierarchical_section_title: Cuban sandwich / Ingredients
caption_attribution_description: English: Cuban Sandwiches at La Segunda, Ybor City
context_page_description: A Cuban sandwich is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa or Key West, two early Cuban immigrant communities in Florida centered around the cigar industry. Later on, Cuban exiles and expatriates brought it to Miami, where it is also very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. Salami is included in Tampa, where there is a large Italian population, but is not usually included in South Florida.
  The Cuban sandwich is at the center of a long-running friendly rivalry between Miami and Tampa. As part of that rivalry, the "Historic Tampa Cuban Sandwich" was designated the "signature sandwich of the city of Tampa" by the Tampa City Council in 2012.
context_section_description: Although there is some debate as to the contents of a "true" Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8–12 inches (20–30 cm), lightly buttered or brushed with olive oil on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then sliced roast pork, glazed ham, Swiss cheese, and thinly sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.
  The main regional disagreement about the sandwich’s recipe is whether or not to include salami. In Tampa, Genoa salami is traditionally layered with the other meats, probably due to the influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. A 1934 travel article describes a Tampa Cuban sandwich as a "complete meal" consisting of ham, lean pork, Swiss cheese, soft salami, dill pickle and a "liberal moistening of mustard" served on "very crisp and crusty"  Cuban bread. These ingredients are reiterated 27 years later in the first and all subsequent editions of The Gasparilla Cookbook (1961), a still-popular collection of Tampa cuisine.
  Salami is not an ingredient in the South Florida version of the Cuban sandwich, and its inclusion or lack thereof is a major point of contention in the Tampa–Miami sandwich rivalry. Mayonnaise, lettuce, and tomato are possible additions but are frowned upon by traditionalists.
  When assembled, the sandwich can be toasted in a sandwich press called a plancha, which is similar to a panini press but without grooved surfaces. The plancha both heats and compresses the sandwich, which remains in the press until the bread surface is slightly crispy and the cheese is melted. It is usually cut into diagonal halves before serving.
caption: Cuban sandwiches being prepared at La Segunda Central Bakery in Ybor City, Tampa
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