The Cuban Tour de Lakeland
PHOTOS BY JACK PORTUNE AND JORDAN RANDALL
Patrick Walley has worked in a wide range of culinary venues over the past 30+ years including: high-end restaurants, full service off-premise catering, fully accredited culinary schools, luxury guest ranches and lodges, a recreational cooking school, recipe research and development.
When exploring the world of sandwiches, the foundation is one of the most important aspects to consider — which in this case means the bread! With the Cuban sandwich, it’s no nonsense, so it makes sense that it’s strictly Cuban bread for the base.
The origin of the word “sandwich” comes from John Montagu, 4th Earl of Sandwich, an 18th century English aristocrat. It is commonly said that Lord Sandwich, during long sessions of cribbage and other card games at public gambling houses, would order his valet to bring him roast beef between two pieces of toasted bread. He was fond of this form of food because it allowed him to continue gambling while eating, without the need for a fork and without getting his cards greasy from eating meat with his bare hands. The dish then grew in popularity in London, and Sandwich’s name became associated with it, and almost every iteration from then until the present.
As with Cuban bread, the origin of the Cuban sandwich (sometimes called a “Cuban mix”, a “mixto”, a “Cuban pressed sandwich”, or a “Cubano”) is somewhat murky. In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits. Because of this constant and largely undocumented movement of culture and ideas, it is impossible to say exactly when or where the Cuban sandwich originated. What we do know is that here in Lakeland we have no shortage of iteration of the beloved Cuban Sandwich.
Cuban-Style Roasted Pork For The Ultimate Cuban Sandwich
Ingredients
20 oz. sour orange juice
1 cup lime juice
2 cups cold water
1 large bulb garlic, peeled and chopped
1 large yellow onion, sliced
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons dried Mexican oregano
1 tablespoon ground cumin
2 tablespoons Sazón seasoning
3-4 lb fresh ham or pork shoulder roast, bone in and skin on
Method
1. In a large pot combine sour orange juice, lime juice, water, garlic, onions salt, pepper dried Mexican oregano, ground cumin and Sazón seasoning.
2. Mix marinade well before adding in the pork shoulder skin side up. Cover and Chill pork in marinade overnight.
3. Preheat oven to 350°F. Place pork roast into the oven, covered for 2 ½ hours.
4. Uncover and continue roasting pork until an internal temperature of 195°F has been reached.
5. Remove from oven and allow to cool before removing from the marinade.
6. Remove skin and reserve.
7. Shred pork by hand into bite size pieces and place meat in the cooled cooking marinade. Cool, covered in the refrigerator overnight.
The Ultimate Cuban Sandwich, Serves 4
Ingredients
1 loaf Cuban bread, split lengthwise
½ - 1 cup real good mayo
½ cup yellow mustard
3 lb shredded cooked Cuban-Style pork, heated
4 oz sliced Tavern ham
4 oz sliced aged Swiss cheese
10 - 12 large dill pickles slices
Pork skin cracklings, chopped
8 tablespoons salted butter, room temperature
Method
1. Slather the cut side of the top loaf with mayo and the bottom side of the cut loaf with mustard.
2. Arrange a layer of Swiss cheese on the bottom bun, then add a layer of warm shredded pork, top with sliced ham, pickle slices and pork skin cracklings.
3. Place top loaf on the sandwich and cut into 4 equal portions.
4. Wrap each portion in parchment paper and give it a darn good pressing.
5. Lightly coat the outside of the top and bottom of the Cuban bread with butter.
6. Heat a large grill pan or griddle over medium heat. Place the Sammie’s onto the griddle pressing down firmly. Grill for about 4- 5 minutes. Flip and grill, pressing firmly for an additional 4 minutes.
7. Transfer Sammie’s to a cutting board and slice diagonally. Serve immediately.
Ybor Cuban Café
These folks are on their Cuban game. Great Cuban bread pressed just right. The pork was roasted, sliced, and well-seasoned. I really wish it was shredded roast pork, though. All sandwich ratios were in proportion. The only thing I would like to see changed is the pork product.
306 S Central Ave | 863-937-9002
Don Criollo Bakery and Restaurant
This was an Impressively crafted sandwich. The Cuban was gently pressed, making the bread slightly crusty, and maybe it could have been pressed just a bit more. The amount of shredded pork was extremely ample, with large shreds of perfectly seasoned roasted pork. Lovely number of pickles and condiments. The overall size of this sandwich was huge! This is the Cuban sandwich you will be dreaming about when hunger comes a calling.
2101 S Combee Rd | 863-333-0752
Elena’s Cuban Cafe
The Cuban bread is the highlight of this offering, and it is well pressed to give a good crispy crunch. The sliced roasted pork had a good flavor, but the amount of pork was less than generous. I would like to see an equal amount of pork and ham, not the case here. The meat could have been warmer and this sandwich would have benefited from a few more pickle slices.
2246 E Edgewood Drive | 863-665-3333