Pacemaker Fishing Forum

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.